Juicy Meatballs with Veggie Gravy

Pre-cook the buckwheat until half-done (about 5-7 minutes) or pour boiling water over it and let it sit for 20 minutes.

Mix the cooked buckwheat, finely chopped onion, and fresh herbs into the ground meat.

Grate the beets on a fine grater, squeeze out the excess liquid slightly, and add them to the meat mixture.

Crack in the egg, season with salt and pepper, and knead the mixture by hand for 2-3 minutes until well combined.

Wet your hands with water to prevent sticking, and roll the mixture into meatballs.

Arrange the meatballs in a single layer in a pot, packed closely together.

Pour hot water over the meatballs, reaching exactly halfway up the height of the meat.

Cover the pot with a lid and simmer on low heat for 20 minutes.

Turn off the heat and let the meatballs rest on the stove using the residual heat for 10-15 minutes.