Comfort Food Cooked in Bulk – Chicken and Cauliflower Meatballs with Buckwheat

Chicken, vegetables and buckwheat is all you need to make tasty and comfort meal, that you can have day after day without being tired or bored with it. Chicken meatballs, made with sauteed onions and blended to rice grain size fresh cauliflower are very easy to make. They can be used fresh or frozen to create variety of comfort meals with completely different taste. This time I divided 1.5 kg of chicken thigh mince  in two equal portions. I made (1) meatballs from the first portion and have frozen them for future use, and (2) added raw buckwheat to a second half, to cook these buckwheat cauliflower meatballs with vegetables in coconut cream and mustard sauce.

Cooked as one pot meal, these meatballs with dense vegetable sauce can be a meal in itself. They can also be served with any side dish you like. The sauce allows easy reheating, it can be frozen as already cooked  dish as a whole or in portion size meal.

When mince is mixed only with vegetables, without any bread or flour added, cooked meatballs are always soft and juicy. Vegetables add extra flavour as well. Our favourite is cauliflower, but any other vegetables – zucchini, eggplant, carrots or pumpkin can be used, too. The previous  recipe for chicken meatballs incorporated mushrooms for extra protein. They were cooked in tomato sauce.

This time I wanted to cook chicken, cauliflower and buckwheat meatballs in creamy coconut sauce with extra punch from mustard.


  • for 16 extra large chicken cauliflower meatballs (to be frozen) for future use
  • and 20 extra large meatballs with added buckwheat to be cooked in coconut sauce


  • 1.5kg chicken thigh mince
  • 2 eggs
  • 300g cauliflower “rice”
  • 2 onions (sauteed)
  • 1 heaped dessert spoon cumin powder
  • pinch of fennel seeds
  • 1 heaped dessert spoon of homemade garlic, sweet and hot red chilli peppers preserve
  • 1 table spoon olive oil
  • 1 table spoon coconut oil
  • sea salt and black pepper for seasoning


  • 1/2 – 2/3 cup raw buckwheat kernels

coconut and mustard sauce with vegetables to be used for half of the portion of meatballs

  • 2 onions
  • 4-5 carrots, grated
  • 1 small or 1/2 large eggplant
  • 4-5 celery sticks
  • 6-8 cherry tomatoes
  • 1 table spoon olive oil
  • 1 table spoon coconut oil
  • 1 can of coconut cream (any size, I used 28% fat 275 ml can)
  • water, I used 800 ml of homemade chicken stock just because I had it
  • 1 table spoon of homemade mustard (use any strong mustard)
  • 1 pinch of cumin and fennel seeds each
  • sea salt and black pepper for seasoning
  • 1 table spoon of garlic and chilli peppers preserve


  • heat olive and coconut oil in a pan, add fennel seeds
  • slice onions in semi-circles and fry them on medium/high heat for 2-3 minutes, season with salt and pepper
  • reduce heat to low and saute until translucent
  • place chicken mince in a large and deep bowl
  • blend fresh cauliflower to the size of rice grain
  • add eggs, cauliflower, sauteed onions, cumin powder, garlic and chilli preserve, sea salt and pepper to chicken mince
  • combine all ingredients together

Ingredients on photo below show chicken mince with cauliflower and added mushrooms from the mentioned above recipe.

  • wet your palms and shape mince mixture into balls of desired size, I make them extra large
  • line the tray with baking paper and spread 16 extra large meatballs on a tray, put the tray into the freezer
  • when frozen transfer meatballs into a plastic container or a zip-lock bag for storage
  • add buckwheat kernels to the remaining portion of mince mixture, combine ingredients together

cooking meatballs in coconut sauce

  • heat olive and coconut oil in a deep casserole dish
  • add cumin and fennel seeds
  • add sliced onion and saute it as described above
  • add grated carrots, cut in quarters cherry tomatoes, garlic and chilli preserve and cook on medium heat for 3-5 minutes
  • add chopped celery and cut into potato chips size eggplant
  • add coconut cream, mustard and boiling water (chicken stock) to cover all vegetables + 1cm
  • wet your palms, shape mince into desired size meatballs and place them one after another into simmering sauce
  • add sea salt and black pepper to taste, consider the fact that during cooking some liquid will evaporate and it might change the intensity of seasoning
  • cook on medium/low heat, gently simmering for 2 hours
  • I like to rest cooked dish in covered casserole pot with some kitchen towels on top, but it is optional

The dish has very distinct yet not overpowering taste. It is delicious!

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