Buckwheat Vegetable Casserole with Meatballs
Buckwheat vegetable casserole with meatballs is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g mixed ground beef
- 2 Garlic cloves
- 1 egg
- Salt
- ground pepper
- 1 tsp Dried oregano
- 4 small parsley roots
- 2 carrots
- 1 Red Onion
- 2 tbsp olive oil
- 2 red bell peppers
- 1 Zucchini
- 120 g peeled buckwheat
- 250 ml vegetable broth
- 150 g sheep cheese
- basil for garnish
Instructions
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1.
Preheat the oven to 200°C (400°F) with both fan and top heating.
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2.
Place the ground beef in a bowl, squeeze the peeled garlic into it. Mix in the egg and season with salt, pepper, and oregano. Form small meatballs from the mixture.
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3.
Peel the parsley roots, carrots, and onion. Slice the roots and carrots, cut the onion into strips. Toss all vegetables in a hot baking dish with oil and sauté briefly. Add the meatballs and brown them on all sides.
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4.
Meanwhile wash, halve, clean, and chop the bell peppers. Wash, trim, halve lengthwise, and slice the zucchini. Combine these with the drained buckwheat in a sieve, mix under the meatballs, pour in some broth, season with salt and pepper, and bake for about 20 minutes. Add more broth as needed and turn occasionally.
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5.
Taste before serving, crumble the cheese on top, and garnish with basil.
