Healthy Chicken Turnip Buckwheat Meatballs

By Artur Ciesielski | Fare

In preparation for launching So Simple So Good, our new healthy culinary website, here is a taste of what you can expect to see there.

What are poolpety?

Poolpety is a common name for minced meat dumplings, like small kebabs or meatballs, just flatter.

I love making these. These little buggers are tasty, healthy, fairly light and so easy to make. They are great hot and fresh and they are awesome the next day, reheated or cold straight from the frig.

The use of buckwheat makes this an all in one meal. Buckwheat is more of a nut than a grain: it’s gluten free, but don’t overdo it if you’re on a paleo diet.

20% of the recipe calls for buckwheat. 40% is meat and 40% is vegetables. I like to use turnips and zucchini, but you can use squash or even kohlrabi.

Because they are an all in one food and taste good cold, I think this is a perfect all in one food for a road trip or a hike.

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Healthy Chicken Turnip Buckwheat Poolpety
Recipe Type: Meat
Cuisine: Frig Fusion
Author: Artur
Prep time:
Cook time:
Total time:
Easy, healthy and delicious hot or cold, these little dumplings of meat and veggies will be an all in one hit.
  • 2 pounds of air chilled free ranch ground chicken. (get some with dark meat)
  • 2 cups buckwheat (cooked)
  • 2 cups grated turnip
  • 1 cup grated zucchini
  • 2 eggs (free range)
  • one half red onion
  • 1/4 cup sweet
  • spices
  • 1/2 cut fresh cilantro or parsley.
  1. Put all the ingregients togther and mix with your hands. It’s good stuff so don’t be affraid to get in there. Mix it well, but don’t overdo it.
  2. Simple right?
  3. Heat up a none stick pan. Add your preferred high heat oil. This time I added grape seed oil and some olive oil. Make sure it’s hot.
  4. With the bowl of mixture near by form small balls of the mixture, about 1/2 a palms worth and put on the pan of hot oil. Once you have the pan filled, smash them down a bit, so that they are about 1 to 1 and a half inch thick.
  5. Fry about 3-4 minutes on each side. This is chicken, so don’t overdo it. Get to the right temperature (165F) of until golden brown and you’re done.
  6. They should be lightly browned on each side and moist on the inside. Eat them right away or keep for the next day or longer. They will keep a few days. I actually like them the next day more than the first.

For some variety sprinkle on chipotle seasoning.

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