Pork and dill meatballs with braised buckwheat and beetroot from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 90) by Catherine Phipps

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Notes about this recipe

  • Ro_ on November 27, 2024

    I really enjoyed the softness of the meatballs in this dish. However, I wanted more buckwheat, and the flavour profile was a little bit one note. I would make the meatballs again, but maybe try some different flavours.

  • EmmaJaneDay on April 11, 2022

    This was ok. This did not have the lovely red that the photos have. Next time I will use less dill in the meatballs (how much is a small bunch?), stock instead of water, more beets and less kale. Huge hit with my teenage son’s best mate though.

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