Monday, September 15, 2008

Buckwheat Meatballs

A few years ago, my only knowledge of Kasha was in reference to the smell of George Costanza's home on Seinfeld. Well, buckwheat groats (a.k.a., Kasha) do have a strong smell - but they have a great taste, too! And buckwheat blends beautifully with ground beef in these meatballs.

Buckwheat Meatballs
Total time: 60 minutes (but it's a lot of waiting time)

1/2 cup buckwheat groats (or, Kasha)
1 lb lean ground beef
1 egg
1 tsp salt
1/2 tsp cinnamon
dash pepper

Bring one cup of water to a boil in a small pot; once boiling, stir in the 1/2 cup of buckwheat groats. Lower the heat and let simmer for 20 minutes, until water is absorbed and buckwheat is tender. Set aside to cool.

Once buckwheat is cool, put it in a large bowl along with all other ingredients; mix well. Preheat the oven to 400F. Shape the mixture into small meatballs (about 1 - 1.5 inches in diameter). Heat 1-2 Tbsp of olive oil in a large pan and brown meatballs over medium-high heat, stirring until browned on all sides. Place the browned meatballs on a baking sheet and bake for 5-10 minutes, until cooked through.

Serve with your favorite pasta sauce and noodles.

Abby loved these - they have a different taste than a traditional meatball, but they are excellent!

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