Cook buckwheat. I do not have scales, it will say so-and-ready buckwheat was 3 faceted glass, without compaction. Buckwheat in the blender shredded. Mixed with cottage cheese, salt, passed through a press garlic. (I recommend first to add salt to the curd and stir, and then all mixed with buckwheat, because the mass turns out trudnoperevarivaema))) and mixing will be long, because the ground is hard)

In sour cream tomato paste, pressed garlic and salt. Stir to dissolve tomato paste. Grate cheese on a fine grater and add it to the sauce two-thirds of the total. Pour 100 ml of water and stir.

Of cottage cheese and buckwheat mass sculpt not very large balls, the size of a small egg. Slightly flatten and put in an ovenproof form.

From top to pour the sauce so that the meat balls were covered them almost completely. On top evenly sprinkle with remaining cheese. Put in a preheated 180 degree oven for 30-50 minutes. I propose to be guided by Your oven.

The photo on the left meatballs in 30 minutes, on the right after 50. But I would have stopped at 40 minutes next time))) after the selected time, turn off the oven, take out the form with the meatballs, let cool slightly and serve! The meatballs we enjoyed in both warm and cold))

Bon appetit to everyone!

Here is a closer look of ruslanchik)