Buckwheat Vegetable Casserole with Meatballs

Ingredients

• 120 g buckwheat (peeled)
• 500 g mixed ground beef
• 2 Garlic cloves
• 1 egg
• Salt
• Pepper (freshly ground)
• 1 tsp Dried oregano
• 4 small parsley roots
• 2 carrots
• 1 Red Onion
• 3 tbsp olive oil
• 2 red bell peppers
• 1 Zucchini
• 250 ml vegetable broth
• 150 g feta cheese

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Rinse the buckwheat in a sieve, drain well. In a bowl combine the ground beef, peeled garlic, egg, salt, pepper, and oregano; mix and form small meatballs.

3. 3.

   Peel the parsley roots, carrots, and onion. Slice the roots and carrots into rounds, cut the onion into strips. Sauté the vegetables briefly in 2 tbsp hot oil in a pan, then remove and spread them in a baking dish. Add the remaining oil to the pan, heat, add the meatballs, and brown all around.

4. 4.

   Meanwhile wash the bell peppers, halve, deseed, and chop into pieces. Wash, trim, halve lengthwise, and slice the zucchini. Mix the drained buckwheat with the meatballs and briefly fry together, then transfer everything to the baking dish and stir in. Pour a little broth over the mixture, season with salt and pepper, and bake for about 20 minutes until cooked through. Add more broth as needed and turn occasionally.

5. 5.

   Taste before serving and crumble feta cheese on top. A crisp salad pairs well with this dish.