This will make enough for 4 servings. In a saucepan heat a Tbs olive oil and stir in a cup of buckwheat, stirring for about 2 minutes
to toast, then add boiling water; reduce the heat to a simmer, cover and cook for about 25-30 minutes, or according to the packet directions.
Drain, set aside and keep warm. Meanwhile, mix 500g veal mince with a couple of chopped spring onions, a handful of basil leaves, chopped,
and a couple of minced cloves of garlic, together with a beaten egg to bind the mixture together. Season with a little salt and freshly ground
black pepper. Shape into small evenly sized meatballs – about 16 or so. Heat olive oil in a pan and brown the meatballs all over then add a
cup of chicken stock and 200ml cream, bring to a simmer, then add 2 Tbs creamed horseradish, and cook for about 20 minutes. Stir in ¼ cup
of chopped dill, season with freshly ground black pepper and serve in bowls, over the buckwheat, with the sauce spooned around.
Garnish with a few sprigs of dill.