Wash buckwheat and cook until half cooked. While boiling buckwheat, proceed to cooking minced chicken.
Pass the chicken, onions and garlic through a meat grinder. Next, add the minced dill egg to the minced meat. Salt and pepper to taste.
At this point, most likely buckwheat has already been cooked until half ready. Get rid of water and add buckwheat to the minced meat. Mix well and refrigerate for 20-25 minutes.
While the minced meat is in the refrigerator, start cooking cream sauce for meatballs.
In a blender, beat sour cream, cream and cream cheese. Optionally, add some greens to the gravy too.
Remove the minced meat from the refrigerator. Cut hard cheese into small cubes.
From meat chilled minced meat, sculpt meatballs, putting one or 2 cheese cubes in each of them.
Put the cooked chicken meatballs in a baking dish and fill with cheese and cream sauce, as shown in the photo.
Preheat the oven to a temperature of 200 degrees and send there the forms with creamy gravy dipped in meatballs. Meatballs should remain in the oven for at least 30-35 minutes.
Next, take the prepared meatballs from the oven in a creamy sauce and let cool for 10-15 minutes.
When serving, put meatballs in each plate, pour the creamy gravy out of the mold and sprinkle with chopped dill.