Servings: 30 Meatballs
1 cup Dry Buckwheat
2 cups Water
3 small Russet Potatoes (around 500 grams)
1 tsp Vegetable Broth Powder
1 tsp Salt
1. Preheat oven to 400 degrees and prepare a baking tray with parchment paper.
2. Rinse the buckwheat under cold water. Add the buckwheat, water and vegetable broth powder to a pot and bring to a boil. Once water is boiling add lid and simmer on low for 15 minutes until all water evaporates.
3. Peel all the potatoes and grate them with a grater. Once grated grab a small amount of potatoes at a time and squeeze the moisture out with your hands. Do this with all the grated potatoes. Try and squeeze out as much as you can.
4. Add the potatoes in a bowl once the moisture has been squeezed out, and then you can fluff the buckwheat with a fork and add to the bowl as well.
5. Add all the spices to the bowl. Feel free to play around with whatever spices you have on hand.
6. Mash the mixture with a potato masher, you can also use your hands to get everything combined.
7. With your hands form 1 inch balls and place on the parchment paper lined baking tray. You will get about 30 meatball.
8. Place tray in the oven and after 12 minutes flip the meatballs and then place back in the oven for another 12 minutes.
9. The meatballs will be done once they have browned. Add your favorite sauce and enjoy!
1. Store the meatballs in an airtight container in the fridge for up to a week.
2. Feel free to play around with the spices to give the meatballs more flavor - but I like adding BBQ sauce to them at the end. I also love adding honey garlic sauce, they go really well with it.
3. You can use Vegetable broth instead of the powder if you have it. I always keep the powder on hand since its cheaper and it lasts longer. If you have the broth just eliminate the water and use 2 cups of broth instead.
Nutritional Information per Meatball
Net Carbs: 6.1g
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