Tomato Turkey Meatballs with Buckwheat

Cook the buckwheat in twice the amount of salted water for about 15-20 minutes. Easy peasy!

In a bowl, mix together the ground turkey breast, egg, breadcrumbs, finely chopped onion, crushed garlic, salt, and pepper. This is where the magic happens!

With wet hands, form walnut-sized meatballs from the meat mixture. Imagine how happy your tummy will be!

Heat the olive oil in a large skillet over medium heat.

Brown the meatballs on all sides (about 5-7 minutes).

Pour the tomato puree over the meatballs, and add a little water if it's too thick. Season with basil.

Cover and simmer over low heat for another 10-12 minutes, until the meatballs are cooked through.

Serve the tomato meatballs with the cooked buckwheat.