Instructions
Follow the steps and taste along the way.
Cook the buckwheat
Rinse the buckwheat in a sieve. Bring 500 ml of water and 2 g of salt to a boil in a pot, add the buckwheat, cover, and cook over low heat for 12 to 15 minutes, until the water has been absorbed. Remove from the heat and leave covered.
Prepare the turkey meatballs
Preheat the oven to 200 °C. Finely chop the onion and divide it into 80 g and 40 g portions. Mix the turkey with 80 g of the onion, the breadcrumbs, egg, paprika, 2 g of salt, and 0.5 g of black pepper. Shape into 16 meatballs, about 4 cm in diameter.
Sear and finish cooking the meatballs
Heat 15 ml of oil in a large frying pan. Sear the meatballs in two batches for about 6 minutes in total, turning them as you go so they brown on all sides. Transfer them to a baking sheet and bake for 8 to 10 minutes, until thoroughly cooked through in the center.
Sauté the mushrooms with spinach
Slice the mushrooms and finely chop the garlic. Add the remaining 10 ml of oil to the pan used for the meatballs. Arrange the mushrooms in a single layer and sauté for 4 to 5 minutes without stirring often, so they brown and release as little water as possible. Add the remaining 40 g of onion and the garlic; sauté for 2 minutes, then stir in the spinach, 1 g of salt, and the remaining 0.5 g of pepper. Stir until the spinach wilts.
Finish the yogurt sauce and serve
Mix the yogurt with the mustard, lemon juice, finely chopped dill, and the remaining 1 g of salt. Taste; the lemon should brighten the sauce without overpowering the flavor of the yogurt. Fluff the buckwheat with a fork. Divide it among plates, add the mushrooms with spinach and the turkey meatballs. Serve the yogurt sauce on top or alongside so the meatballs stay seared.
