Buckwheat Chicken Meatballs

Buckwheat and Chicken Meatballs is a mixture of ground chicken, healthy buckwheat, grated onion, egg, garlic, bread crumbs, and milk all rolled into a ball then fried and cooked in the oven with sauce. In Russian, we call these flat meat patties "Tefteli" which are typically made of rice but buckwheat kasha makes it a healthier grain packed with protein!

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: meatballs

Course: Main Dish

Cuisine: American

Equipment

1 13x9 pan, (for baking in the oven)
1 10-inch skillet, (for frying the meatballs and cream sauce)
1 large mixing bowl

Ingredients

2/3 cup sunflower oil , (for frying)

Chicken Meatballs:

2.75 pounds ground chicken , (about 10-15 chicken thighs, ground)
1 cup cooked buckwheat*
1/2 large onion, (finely grated)
1 egg
1 Tbsp minced garlic , (or 9 cloves, crushed)
1 cup Italian-style bread crumbs
3/4 cup whole milk
3 tsp sea salt
1 tsp black pepper

Mushroom Cream sauce:

2 Tbsp unsalted butter
8 oz button mushrooms, (sliced)
3 Tbsp all-purpose flour
3 cups heavy cream
1 1/2 tsp sea salt
1/4 tsp black pepper
1 mushroom bouillon cube
1/4 tsp paprika
1/4 tsp garlic powder
1/4 cup sour cream

Instructions

Directions:

Preheat oven to 350°F. Mix all of the chicken meatball ingredients together in a large bowl.
Scoop and roll 8 meatballs at a time.
Fry meatballs in a preheated 10-inch frying pan with oil.
Stack the cooked meatballs into a 13x9 pan.
Make the cream sauce: In the same pan where the meatballs have cooked, drain off all but 2 tablespoons of grease. Add butter and saute mushrooms until juices release (5 minutes). Stir in the flour and add the cream and seasonings. Simmer for 3 minutes then turn off and whisk in the sour cream.
Pour the cream sauce over the fried meatballs and cover the pan with foil. Bake in the preheated oven for 45-50 minutes until steaming hot and bubbly.