Buckwheat and vegetable meatballs: the gluten-free recipe

Buckwheat meatballs with courgettes and carrots, a delicious second course different from the usual and completely gluten-free!

Buckwheat meatballs with courgettes and carrots are a delicious second course that is very simple to prepare and also ideal for those intolerant to gluten. Buckwheat , like cassava, rice, millet, amaranth and teff, is a naturally gluten-free grain and some of these are also known as “pseudo grains”. Thanks to the total lack of gluten, some of these products are also widely used in the preparation of gluten-free flours, in order to satisfy the needs of those who are intolerant to this ingredient.

Preparation of buckwheat and courgette meatballs

1. Cook the buckwheat in a pan of lightly salted boiling water until well cooked, approximately 15-20 minutes.
2. Drain the well-cooked buckwheat, drain it well from the water and leave to cool.
3. Clean and wash the vegetables then grate them finely using the appropriate grater.
4. Add the grated vegetables to the cooked buckwheat, add the rice flour, the oil and season with salt and pepper.
5. Mix well with a spoon and form the meatballs directly with your hands, place them on a baking tray lined with baking paper, flatten them slightly and bake in a preheated oven at 180°C for 20 minutes.
6. Once cooked, remove the meatballs from the oven, leave them to cool for a few moments and serve with a side dish of grilled vegetables, salad or roast potatoes.

If you want to try other recipes with buckwheat we recommend buckwheat crepes .

Conservation

Storage advice: the meatballs prepared following this recipe can be stored for 2-3 days covered with cling film in the fridge .