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Grechanyki (Гречаники) is a well known and beloved Ukrainian dish made from buckwheat (hence the name “grechka,” which means buckwheat in the Ukrainian language), which is combined with ground meat, onions, and simple seasonings, shaped into patties and then fried or baked.
Grechanyki Ukrainian Buckwheat Meatballs are hearty, comforting, and full of earthy deep umami flavors, thanks to the nutty buckwheat. The dish is perfect as a main course, often served with creme fraiche or gravy.
What makes this recipe for Grechanyki so Special?
I have eaten Grechanyki (Гречаники), Ukrainian Buckwheat Meatballs hundreds of times with different variations of sauces (gravy) or no gravy at all. Also, I have eaten it fried, baked and made with different types of meat or with a combination of several meats.
This hearty dish Grechanyki (Гречаники) has no limitation to your creativity.
The dried mushroom powder I added gives it a deep umami flavor, and boosts the nutrition value of the dish.
Incorporating mushrooms in powder form disguises the use of this veggie so that even non lovers of mushrooms will enjoy this dish, and receive its nutrient benefits.
I think my mom, and my sister usually use regular wheat flour, but using buckwheat flour keeps it authentically gluten-free.
This recipe is gluten-free without compromising on flavor, in fact using flour from the same grain helps to enrich even more the star of the dish.
A béchamel-style sauce will add a creamy, velvety finish that pairs beautifully with the earthy flavors of buckwheat with mushroom powder. I'll ensure that the blog includes a well-balanced, gluten-free béchamel variation. The added cheese is optional.
What do you need to make Grechanyki Ukrainian Buckwheat Meatballs?
Buckwheat - any buckwheat will do, but I recommend the kind you can easily find in any international store, specializing in eastern European foods, also online and here is the link.
Ground meat - any kind of meat and although I grew up eating pork, which is my preference, feel free to use any kind. In the video I used 86% lean beef instead of pork because that is what I had on hand.
Onion - one big onion, chopped very fine.
Flour - for coating and later on I used the same flour to make gravy. Feel free to use regular flour. I used buckwheat flour to keep Grechanyki gluten free.
Dried mushrooms - to make into powder, use any kind of wild mushrooms such as shiitake, etc. A little bit goes a long way, you just need enough to compliment the buckwheat flavor. Using pre-made mushroom powder is also an option and can save you a minute or so of time.
Eggs - 3 eggs or 2 extra large is what you need.
Fat - to fry them you need fat, my mom used lard, I had on hand duck fat, that's what I used but feel free to use clarified butter, beef tallow, etc. Any fat that has a high smoke tolerance. Avocado oil is another excellent choice too.
Salt, pepper, pinch of nutmeg - these few simple seasonings are all you need to let the true buckwheat flavor shine through.
Milk and cheese - to make a gravy, which is optional. They are delicious as it is. Gravy can be made3 with or without cheese.
S-T-E-P-S to make Grechanyki Ukrainian Buckwheat Meatballs
First get all your ingredients ready.
Mix all ingredients for the grechanyki, and form into patties.
Roll patties into the buckwheat flour and at this point you can proceed with the cooking steps or freeze them or cook half and freeze the rest.
Preheat the cast iron pan, melt the duck fat or fat of your choice and let it heat nicely. Now, carefully place the grechanyki into the pan making sure to not overcrowd the patties.
Fry them for a few minutes on both sides.
Move them to a baking pan.
Make the gravy using the same pan.
Pour the gravy on top of patties and bake.
What to like about Grechanyki, Ukrainian Buckwheat Meatballs
It's super easy and quick to make!
Even better the next day!
Can be served as an appetizer, main course or even as a slider sandwich for lunch boxes or as a picnic meal!
Any meat can work, or combination of meats!
Similar recipe Ukrainian meatballs, called "kotleti"
Notes on ingredients
The main ingredient is buckwheat. What is buckwheat?
Buckwheat, is an ancient grain, and has nothing to do with wheat, it is naturally gluten free, sweeter, nuttier, and is more nutrient dense than regular wheat. You can find this grain in many different forms, but I must say that it is the best option here not just for its texture but for its roasted flavor. Using buckwheat in this recipe makes for a more authentic dish and this is what I prefer!
Meat: use any ground meat or combination of a few kinds. I used beef in the video, but pork probably would be more traditionally used.
Fat, yes to fry them you need fat, and my family in the old days used lard for that, but tallow, duck fat, or clarified butter can be used but it's up to you. If you like to use high smoke oil, avocado is a great choice as well.
More recipes for buckwheat lovers:
Let's do it..
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Autor: Inna of innichkachef.com
Yields: 12 large sized patties (one per serving)
Ingredients for the Grechanyki
200 grams of roasted buckwheat groats
445 grams (1 lb.) ground meat of your choice
1 big onion
1&1/4 teaspoons pink salt
2 extra large eggs or 3 large
1/4 cup dried mushrooms (to make mushroom powder)
1 teaspoon freshly ground black pepper
Buckwheat flour (for coating)
Duck fat, lard, tallow or clarified butter (for frying)
Ingredients for the gravy
1/4 cup butter (I used duck fat, but use any kind you have on hand, clarified butter or lard are excellent choices as well)
1/4 cup buckwheat flour
Salt, white pepper
1/4 teaspoon nutmeg
4 cups whole milk (cold)
200 grams cheddar cheese (or any other good melting
Directions
First cook the buckwheat: Add it to the pot with a pinch of salt (I forgot this step in the video), pour in 400 ml of water, cover and cook on low heat for 10 minutes. Keep an eye on it. Turn off the heat but keep covered for another 5 minutes or so. This cooking process can be done ahead of time. Set aside to cool down. Pouring into a bowl may speed up the cooling down process.
Chop onion.
Use a coffee grinder to make the mushroom powder. Add mushrooms to the grinder and grind until they become a powder consistency.
To the bowl add the meat, cooled down buckwheat, chopped onion, eggs, mushroom powder, salt and pepper.
Mix all together and make the patties.
Roll each of the patties into the buckwheat flour and set aside. From this moment you have two options: freeze grechanyki or cook.
To cook grechanyki, preheat the cast iron pan, add the fat of your choice and carefully place the grechanyki away from yourself into the pan, and don't overcrowd. Cook for a few minutes on each side and then transfer to a baking dish.
To make the gravy: to the same pan, add 4 tablespoons of butter or other type of fat of your choice. Let it melt, and add 4 tablespoons of flour and cook it for a few minutes. Let it get slightly brown, and then add half of the milk and half of the cheese. Stir and let everything become a creamy consistency. Add the rest of the milk and the rest of the cheese, salt, white pepper and nutmeg. Stir and allow everything to incorporate.
Pour the gravy over the grechanyki, and cover with foil. Bake the grechanyki in the oven for 20-30 minutes.
ENJOY! This dish is fantastic right away, but definitely even better the next day!
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