Step 1

Rinse buckwheat under cold running water. In a medium pot, combine the buckwheat with 3 cups of water. Bring to a boil and season with salt. Reduce the heat to low and simmer for 15 minutes or until all of the water evaporates.

Step 2

Meanwhile, grate the potatoes using a handheld grater. I recommend grating the potatoes finely as you don't want to end up with large pieces that might not cook all the way through.

Step 3

Squeeze the juice out of the grated potatoes with your hands and add the flesh to a bowl.

Step 4

After 15 minutes, fluff the cooked buckwheat with a fork and add to the potatoes.

Step 5

Add salt, pepper and other spices if using.

Step 6

Mash with potato masher until everything is well combined.

Step 7

Form 1 to 1½ inch balls with your hands. The recipe should give you about 30-35 meatballs.

Step 8

Heat grapeseed oil over medium heat in a large skillet.

Step 9

Add the meatballs, cover the skillet with a lid and cook for 5 minutes. Continue cooking the meatballs on each side 5 minutes at a time until all of the sides have browned.

Step 10

Serve with your favorite pasta sauce.