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  • Recipe Room  »  Meatballs in a creamy horseradish and dill sauce with buckwheat



    For the meatballs

    • 450g (1lb) free range turkey, pork or veal mince
    • 2 spring onions, chopped
    • handful basil leaves, chopped
    • 3 garlic cloves, minced
    • 1 egg

    For the sauce

    • 1 tbsp olive oil
    • 2 cups vegetable stock
    • 300ml (10fl oz / 1¼ cups) fresh cream
    • 1 spring onion, chopped
    • 2 tbsp horseradish cream OR grated horseradish
    • ¼ cup chopped dill
    • salt and pepper to taste

    For the buckwheat

    • 1 tbsp olive oil
    • 1 cup raw buckwheat groats (instant groats cook in around 5 minutes, raw in 20─30)
    • 2 cups boiling water

    Meatballs in a creamy horseradish and dill sauce with buckwheat

    Most Australians are familiar with buckwheat used in the form of flour in pancakes. But there are many advantages of using whole buckwheat as a base for a meal: It’s quick, tasty and easy to use and a change from pasta or rice.


    To cook the buckwheat, heat 1 tablespoon oil in a medium saucepan and add raw buckwheat groats. Stir for about 2 minutes to toast.

    Add 2 cups boiling water. Reduce heat to a simmer, cover and cook for about 20─30 minutes, or until the groats become tender and all water is absorbed.

    To make the meatballs, mix all ingredients thoroughly in a bowl. Shape into 12 even‐sized meatballs.

    To make the sauce, heat oil in a large stockpot over medium─high heat and add meatballs. Fry for a minute on each side until browned all over.

    Add stock, cream and spring onion into the stockpot. Bring to the boil and add horseradish cream. Lower heat and simmer for 15 minutes, allowing the sauce to thicken. Add dill and stir through. Season with salt and pepper to taste and turn off the heat.

    To serve, divide buckwheat between bowls and serve with some meatballs and a good helping of the sauce.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. She has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. This recipe originally appeared in her e-book “My Whole Food Philosophy”.

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

    • Raw turkey will only last a couple of days in the fridge at the most, so if you know you will not use it immediately it is best to store it in the freezer. Never defrost turkey on the counter top – slow thaw in the fridge until it is ready to be cooked.

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