Greek Meatballs

Buckwheat (it is gluten-free!) instead of bread crumbs is used to keep these meatballs flavorful but still maintain a low-glycemic value.

Serves: 10Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium

Serves: 10


  • 1 cup cooked buckwheat
  • 2 lbs. lean ground beef
  • 1 medium onion, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. Italian seasoning
  • 1⁄2 chopped fresh mint leaves
  • 2 tsp. lemon juice
  • 2 large eggs, beaten
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1⁄2 cup olive oil


  • Preheat oven to 325°F.
  • Mix the buckwheat, beef, onion, garlic, Italian seasoning, mint, lemon juice, eggs, salt, and pepper in a bowl. Using your fingers, roll the mixture into meatballs.
  • Heat the oil in a medium frying pan over medium-high heat. Fry the meatballs in the oil in batches. Use a slotted spoon to move the balls in the oil to brown all sides.
  • Place the meatballs on a paper towel to drain.
  • Transfer meatballs to a baking sheet and bake for 15 to 20 minutes.