This is a wholesome and nutritious dish that combines protein from the meatballs, vitamins and minerals from the vegetable, and fiber from the buckwheat.


For the Meatballs:
  • 1 pound ground meat (beef, chicken, turkey, or a mix)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for cooking)
For the Buckwheat:
  • 1 cup buckwheat groats
  • 2 cups water
For the Salad:
  • 1 head of lettuce, washed and torn into bite
  • sized pieces
  • 1 cup cherry tomatoes, halved


Prepare the Meatballs:
Mix the ingredients in a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Shape the mixture into meatballs. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the meatballs until browned on all sides

Cook the Buckwheat:
Rinse the buckwheat groats under cold water. In a medium saucepan, bring 2 cups of water to a boil and Add the rinsed buckwheat. Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the buckwheat is tender.

Prepare the Salad:
In a large bowl, combine torn lettuce and cherry tomatoes.

Assemble the Dish:
In a large bowl, put the cooked and cooled buckwheat. Top the buckwheat with meatballs. Arrange the salad alongside the meatballs and buckwheat.”