Beetroot Meatballs with Buckwheat and Melted Cheese

Meatballs In a large bowl, combine the ground meat, onion, garlic, breadcrumbs, parsley, salt, black pepper, paprika, grated beetroot, and egg. Mix well until all ingredients are evenly incorporated.

Meatballs Shape the meat mixture into small meatballs, about 1 inch in diameter.

Meatballs In a large skillet, heat some oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10 minutes.

Buckwheat Meanwhile, rinse the buckwheat under cold water. In a saucepan, combine the buckwheat, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the buckwheat is tender and the water is absorbed.

Melted Cheese In a separate skillet, place the slices of cheese and cook over low heat until melted and bubbly.

Assembly Serve the beetroot meatballs on a bed of cooked buckwheat and top with melted cheese.