Meatballs with buckweat and dried tomatoes

 

Necessary products:

1 tsp Serena buckwheat

2 tsp water

80 g of Serena dried tomatoes

40 ml of olive oil

1 carrot

1 small onion

salt and pepper and thyme

2 eggs

2 tbsp. buckwheat flour

Method of preparation:

Buckwheat is boiled in water until it swells and the kernels crack. Leave to cool completely. Dried tomatoes (pre-soaked until softened) are cut into small pieces. They are added to buckwheat together with chopped onion, grated carrot, eggs, flour and spices.
    Form small meatballs using oiled hands or a spoon, arrange them in a tray covered with baking paper. Bake in an oven preheated to 180 C (160 C with fan) for 20-25 minutes.
    While they are hot, the meatballs are crumbly, but if we care about the appearance, it is good to wait for them to cool down. Cold and garnished with a fresh salad, they are a wonderful lunch or light dinner. If desired, they can be served with milk sauce.