Hearty & Healthy: Delicious Buckwheat Chicken Meatballs in Creamy Mushroom Sauce

Prepare to elevate your weeknight dinner with these utterly delicious and incredibly healthy Buckwheat Chicken Meatballs. This recipe transforms simple ground chicken into succulent, flavorful meatballs by blending it with nutritious buckwheat, finely grated onion, egg, fresh garlic, bread crumbs, and a touch of milk. Each meatball is then perfectly seared before being gently baked in the oven, enveloped in a rich, creamy mushroom sauce that promises a burst of savory goodness in every bite.

Traditionally, Russian “Tefteli” (flat meat patties) are made with rice, but our version ingeniously substitutes rice with wholesome buckwheat kasha. This makes for a healthier, gluten-free alternative that is not only packed with protein and fiber but also introduces a unique, earthy flavor profile. It’s a comforting, satisfying dish that’s perfect for a cozy family meal, sure to become a cherished addition to your recipe collection.

These savory buckwheat patties are truly one of my favorite Buckwheat Recipes! They are remarkably kid-friendly, making them a fantastic way to introduce a nutritious whole grain into your family’s diet without any fuss. Buckwheat, often cooked similarly to rice (known as Grechka in many Eastern European cultures), is incredibly versatile. Beyond these delightful meatballs, we’ve also used this healthy grain to make fluffy pancakes and delicate crepes. For more delicious chicken meatball inspiration, be sure to try our hearty Russian Meatball Soup, which also features ground chicken.

These chicken meatballs have quickly become a huge hit in our family, eagerly devoured by all our children! Their irresistible appeal lies in their tender texture and the rich, creamy mushroom sauce that coats them, delivering an unbelievably tasty experience. This particular chicken meatball recipe was originally shared by the church food ladies, who made them for their luncheon circles, highlighting its communal and comforting essence. It’s also an excellent make-ahead main dish; you can assemble the cooked meatballs in a baking dish with the sauce and simply reheat them later, making meal prep a breeze.

While you could certainly braise the meatballs in sauce on the stovetop, I personally prefer the baked chicken meatballs method. It allows for convenient advance preparation and ensures the flavors meld beautifully as they slowly cook in the oven. If you opt for the stovetop finish, simply toss the seared meatballs back into the pan after preparing the sauce and simmer them for about 5 minutes until heated through and thoroughly coated.

What Is Buckwheat? A Nutritional Powerhouse

Buckwheat, often mistaken for a grain, is actually a gluten-free pseudocereal, derived from the seed of a flowering plant related to rhubarb, not wheat. It’s a nutritional powerhouse, celebrated for its high protein content, essential amino acids, fiber, and various minerals like magnesium, manganese, and copper. While gaining popularity worldwide, it remains a staple in Russian and Ukrainian cuisines, where a significant portion of its production occurs. For cooking buckwheat to incorporate into meatballs, the process is straightforward: use a 2:1 water-to-buckwheat ratio, similar to making rice. This yields a tender yet firm texture perfect for binding with ground meat.

Wondering where to buy buckwheat kasha? You can easily find high-quality organic buckwheat kasha at Azure Standard or conveniently order it from Amazon. Beyond meatballs, buckwheat kasha is incredibly versatile. You can grind it into flour to make delicious gluten-free pancakes or use it as a hearty side dish. Its mild, nutty flavor makes it an excellent addition to both sweet and savory recipes, offering a healthy boost to any meal.

Essential Ingredients for Your Buckwheat Chicken Meatballs

These ground chicken meatballs, a delightful twist on Russian Tefteli (often called “porcupine meatballs” due to the rice sticking out), brilliantly utilize buckwheat instead of traditional rice. The buckwheat not only adds a nutritious, gluten-free element but also a unique texture and earthy flavor. While buckwheat is highly recommended for its health benefits, you can substitute cooked rice if preferred.

• Ground Meat: For the most flavorful and tender meatballs, I recommend using ground chicken. You can either purchase it pre-ground from the store or, for ultimate freshness and control over the fat content, grind about 10 chicken thighs yourself using a meat grinder, which typically yields around 2.75 to 3 pounds of ground meat.
• Buckwheat: The star of our recipe! You can use leftover cooked buckwheat or prepare it fresh. To make the perfect buckwheat for these meatballs, combine 1/2 cup of buckwheat with 1 1/2 cups of water, 1/2 tablespoon of butter, and 1/4 teaspoon of salt. Bring it to a boil, then reduce heat and simmer on low for about 20 minutes until tender.
• Bread Crumbs: I find Italian-style breadcrumbs add a wonderful depth of flavor and help bind the meat mixture while keeping the meatballs moist and tender.
• Onion: Finely grated onion is key here. Using the fine-grating side of a box grater ensures the onion melts seamlessly into the meat mixture, adding moisture and savory flavor without any discernible chunks.
• Eggs: Eggs act as a crucial binder, holding all the meatball ingredients together, ensuring they don’t fall apart during frying or baking.
• Seasonings: Sometimes, simplicity is best. High-quality sea salt and freshly ground black pepper are truly all you need to bring out the best in the chicken and buckwheat. However, for an extra layer of flavor, you could swap regular salt for seasoned salt. I also love to add plenty of fresh minced garlic cloves to the meat mixture for an aromatic kick.
• Cream Sauce: This luxurious sauce is what truly makes the dish sing! It’s primarily made with rich heavy cream and a touch of sour cream for a tangy balance. I season it generously with salt, black pepper, paprika, and crucially, a mushroom bouillon cube or its powdered equivalent (about 1 tablespoon). This ingredient significantly intensifies the mushroom flavor, creating an incredibly rich and savory gravy. Some even swear by a sprinkle of Umami Seasoning for an extra layer of depth.
• Mushrooms: Fresh button mushrooms, sautéed in butter until their juices release, form the aromatic base of our sauce. After sautéing, a sprinkle of all-purpose flour helps create a roux for thickening the sauce. While some recipes call for dredging meatballs in flour before frying, if you do that, you might omit the flour from the sauce. For a creative twist, I’ve heard of using a brown gravy mix for this part, adding another dimension of flavor.

How To Make These Easy & Delicious Chicken Meatballs

Creating these chicken meatballs is a straightforward and rewarding process! The beauty of this recipe lies in its efficiency, primarily utilizing a single 10-inch frying pan for both searing the meatballs and preparing the luscious cream sauce. After a quick fry, the meatballs are transferred and stacked into a baking dish for their final cook in the oven, allowing them to truly soak up the creamy goodness. For potlucks or sharing with friends, disposable 13×9 foil pans are incredibly convenient!

1. Preheat Oven & Prepare Dish: Begin by preheating your oven to a steady 350°F (175°C). While the oven heats, get a 13×9 inch baking dish ready for stacking your beautifully fried meatballs. Set it aside for later.
2. Craft the Meatball Mixture: In a large mixing bowl, combine all the ingredients for the meatballs: ground chicken, cooked buckwheat, finely grated onion, a whisked egg, crushed garlic, and your chosen seasonings (salt and pepper). Mix everything thoroughly but gently, ensuring all components are well incorporated without overworking the meat, which can lead to tough meatballs.
3. Shape Your Meatballs: Using an ice cream scoop is a fantastic trick for achieving uniform sizing, which helps them cook evenly. Roll the mixture into balls. For extra tenderness and juiciness, aim for a more spherical shape rather than overly flattening them. This recipe typically yields about 39 perfectly sized meatballs with this method.
4. Sear for Flavor: Heat a generous amount of sunflower oil in your 10-inch frying pan over medium-high heat. Once hot, carefully place the meatballs into the pan, ensuring not to overcrowd it. Fry them for approximately 3 minutes per side, just until they are beautifully browned and have developed a delicious crust. Remember, you’re not cooking them through at this stage, merely searing for flavor and texture. As they brown, transfer the seared meatballs into your prepared 13×9 baking dish.
5. Whip Up the Cream Sauce: After frying all the meatballs, drain off all but about 2 tablespoons of grease from the same pan. Add the unsalted butter and sauté the sliced mushrooms until they soften and release their aromatic juices, which usually takes about 5 minutes. Stir in the all-purpose flour, cooking it for a minute to create a light roux. Then, gradually whisk in the heavy cream and your chosen seasonings (sea salt, black pepper, mushroom bouillon, paprika, garlic powder). Let it simmer gently for about 3 minutes until it thickens slightly. Remove the pan from the heat and whisk in the sour cream until smooth and creamy.
6. Bake to Perfection: Generously pour the warm, creamy mushroom sauce evenly over the fried meatballs in the baking dish. Cover the pan tightly with aluminum foil to trap the moisture and flavors. Transfer the covered dish to your preheated oven and bake for 45-50 minutes, or until the meatballs are steaming hot, the sauce is bubbly, and they are cooked through.

How Long To Bake Chicken Meatballs? To ensure your meatballs are perfectly cooked and safe to eat, they should reach an internal temperature of 160°F (71°C). Always use an instant-read thermometer inserted into the center of a meatball to verify doneness.

What To Serve With These Irresistible Chicken Meatballs?

These flavorful chicken meatballs are incredibly versatile and can be the star of your dinner table. While they’re fantastic on their own, served as an open-faced sandwich over crusty bread, they truly shine when paired with an array of complementary sides. Here are some yummy suggestions to round out your meal:

• Classic Comfort: Mashed Potatoes! A bed of creamy Mashed Potatoes is arguably the quintessential pairing for saucy meatballs. If you have freezer mashed potatoes prepped ahead of time, your dinner assembly becomes even quicker!
• Pasta or Noodles: For a heartier meal that captures every drop of that delicious cream sauce, serve these meatballs over a generous portion of egg noodles or your favorite pasta.
• Tangy & Sweet Accompaniments: Cut through the richness with a side of crisp Dill Pickles, roasted carrots for a touch of sweetness, or even a dollop of berry jam for a delightful sweet and savory contrast.
• Fresh & Zesty Salads: Lighten the meal with a vibrant salad. Our Marinated Cherry Tomatoes or a refreshing Zesty Cucumber Salad offer a perfect counterpoint to the creamy meatballs.
• Simple Greenery: Even simple sides like fresh tomato wedges or thinly sliced cucumbers can provide a refreshing element to this rich and satisfying dish.

Can I Make-Ahead and Freeze These Chicken Meatballs?

Absolutely! These buckwheat chicken meatballs are an ideal dish for meal prepping or preparing in advance, which is fantastic for busy weeknights or entertaining. Properly stored, they maintain their delicious flavor and tender texture.

If you’ve already combined the cooked meatballs with the creamy mushroom sauce, it’s best to store them in an airtight container in the refrigerator and consume them within a week. When you’re ready to serve, simply place the entire baking dish (if oven-safe) or transfer to an oven-safe dish, cover with foil, and reheat in the oven at 300°F (150°C) until thoroughly heated through and bubbly. You can also reheat smaller portions gently on the stovetop.

For longer storage, these chicken meatballs freeze beautifully. Once cooked, allow the meatballs to cool completely. Then, arrange them in a single layer on a baking sheet and flash freeze for an hour or two until solid. Transfer the frozen meatballs to a freezer-safe bag or a 13×9 foil pan (if planning to bake in it later) and freeze for up to 3 months. When you’re ready to enjoy them, thaw the frozen meatballs overnight in the refrigerator, then prepare the creamy mushroom sauce fresh and bake as directed in the recipe. This method ensures the sauce retains its optimal texture and flavor, as cream-based sauces can sometimes separate after freezing and thawing.