Buckwheat with Liver Meatballs

1. 1 Milletpack 800 g ≈ $3.50 30 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Chicken liverpack 500 g ≈ $2.50 100 g
5. 5 Dillpack 50 g ≈ $1.80 8 g
6. 6 Onions≈ $1.60 per kg 45 g
7. 7 Sunflower oil 10 ml
8. 8 Butterpack 180 g ≈ $1.58 10 g
9. 9 Soy sauce 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat, cover with 100 ml water, and simmer for 15–20 minutes covered until the water is absorbed. Stir in butter⁸.

2. Poach the liver in boiling water for 12–15 minutes until fully cooked (no pink juices). Boil the egg hard for 10 minutes.

3. Finely chop the onion⁶ and sauté in half the sunflower oil for 5 minutes until soft.

4. Blend the liver, onion⁶, egg, garlic³, dill⁵, and soy sauce until smooth and thick.

5. Roll the mixture into walnut-sized balls.

6. Fry the balls in the remaining oil for 6–8 minutes, turning, until golden. Serve with the buckwheat.