← All recipes

🍽️ Crispy Meatballs with Buckwheat and Root Vegetables Baked in the Oven

650 kcal · 30 min · 4 servings

Ingredients

• 500 g minced meat (mixed)
• 2 garlic cloves
• 1 egg
• salt
• pepper (from the mill)
• 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 buckwheat (hulled)
• 250 ml vegetable broth
• 150 g feta cheese
• basil (for garnishing)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set the oven to use both top and bottom heat.
2. 2. Place the minced meat into a large bowl.
3. 3. Press the peeled garlic clove directly into the bowl with the meat.
4. 4. Add the egg.
5. 5. Season the mixture with salt, pepper, and oregano.
6. 6. Knead all ingredients thoroughly with your hands until they form a uniform mixture.
7. 7. Shape the meat mixture into small, evenly sized balls.
8. 8. Peel the parsley roots.
9. 9. Peel the carrots.
10. 10. Peel the onions.
11. 11. Slice the parsley roots and carrots into thin rounds.
12. 12. Cut the onion into thin strips.
13. 13. Pour some oil into a hot baking dish.
14. 14. Sauté the prepared root and onion vegetables briefly in the dish.
15. 15. Place the meatballs into the baking dish with the vegetables.
16. 16. Brown the meatballs on all sides.
17. 17. Rinse the bell peppers under running water.
18. 18. Halve the bell peppers lengthwise.
19. 19. Remove the core and seeds from the bell peppers.
20. 20. Cut the deseeded bell peppers into bite-sized pieces.
21. 21. Rinse the zucchini under running water.
22. 22. Halve the zucchini lengthwise.
23. 23. Slice the zucchini halves into thin slices.
24. 24. Add the cut bell peppers and zucchini to the baking dish.
25. 25. Rinse the buckwheat in a sieve under cold water.
26. 26. Add the rinsed buckwheat to the baking dish.
27. 27. Gently mix all ingredients together in the dish.
28. 28. Pour some vegetable or meat broth over the mixture.
29. 29. Season the dish again with salt and pepper to taste.
30. 30. Place the baking dish into the preheated oven.
31. 31. Bake the casserole for about 20 minutes.
32. 32. Check periodically to see if more liquid is needed, and add more broth if necessary.
33. 33. Turn the casserole gently from time to time to prevent burning.
34. 34. Remove the casserole from the oven after the baking time.
35. 35. Taste the dish one final time before serving and adjust the seasoning if needed.
36. 36. Crumble the cheese evenly over the hot casserole.
37. 37. Garnish the finished dish with fresh basil leaves.

Nutrition per serving

• kcal: 650
• Protein: 41 g · Fett/Fat: 37 g · Carbs: 37 g