Easy, Vegan, Buckwheat Meatballs


These healthy, vegan meatballs are great with gluten-free spaghetti and a tomato sauce

Prep Time: 20 minutes

Cook Time: 25 minutes

Ready In: 45 minutes

Servings: 30 – 35 meatballs


  • 2 – 3 medium potatoes, peeled
  • 1 cup raw buckwheat
  • 1 tablespoon rapeseed oil
  • Salt Pepper
  • Paprika
  • Dried coriander
  • Garlic Powder
  • Dried parsley


  1. Thoroughly rinse and drain your buckwheat. Toast it by cooking it in oil for 3 – 4 minutes, then add two cups of water, season with salt and cover. Simmer for 12 minutes. Leave to cool.
  2. Grate the potatoes finely. Squeeze any excess liquid out with your hands and then place grated potato in a large mixing bowl.
  3. Fluff the cooled buckwheat with a fork and add to the potatoes.
  4. Add salt, pepper and whatever other spices you’re using and season to taste.
  5. Mash together with a potato masher until everything is combined.
  6. Form the ingredients into 1 inch balls using your hands. You should have enough mixture to make around 30 to 35 meatballs.

Heat the oil in a large skillet. Add the meatballs, cover and leave to cook for 5 minutes. Flip the meatballs and continue to cook until they’re fully browned.

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