Buckwheat meatballs

If you want goodies on a diet, or on a fast, I suggest you learn how to cook buckwheat meatballs - a gentle and juicy addition to any side dish without unnecessary financial costs and long cooking! Trying?

Ingredients

• Buckwheat - 1 Glass
• Champignons - 500 Grams
• Onion - 1 Piece
• Ketchup - 5 Art. spoons
• Flour - 2 tbsp. spoons
• Salt - - To taste
• Pepper - - To taste
• Vegetable oil - 2 tbsp. spoons

Directions

1. We put a saucepan on the stove, and boil buckwheat in salted water, as usual (for a glass of buckwheat, two glasses of water).
2. While the porridge is boiling, wash the mushrooms and onions, clean and grind in a blender, or scroll in a meat grinder.
3. Fry the onion with mushrooms in vegetable oil, and add salt, pepper and your favorite spices.
4. Mix the onion-mushroom dressing with buckwheat, and add a couple of tablespoons of flour. Mix thoroughly.
5. Now, with wet hands, form balls the size of a walnut from this mass.
6. In the same skillet where the onions and mushrooms were fried, slightly heat the ketchup, add a third of a glass of water, and fry our balls evenly on all sides.