Happy New Year! We did it. We made it through 2020 (and the first two weeks of 2021!) I don’t know about you but I am breathing a sigh of relief and hopeful for a brighter, more peaceful future. So it’s time to celebrate!
These Vegan Greek Meatballs are my first recipe of the New Year and they are so special to me!
This is one of the first recipes I created for my new book, Vegan YUM: The Secrets To Mastering Plant-Based Cooking, and it’s one of my favorites in the whole book.
The texture and flavor of the vegan Greek meatballs is insane! This is definitely a recipe you should save to make for a non-vegan friend or family member. They will fall in love with plant-based food for sure!
The vegan greek meatballs recipe in Vegan YUM is paired with cashew tzatziki but I also have a delicious sunflower tzatziki recipe if that strikes your fancy instead. If you live near a Ralphs or Kroger, they sell an incredible cauliflower tzatziki that you can find in the produce section near the salad dressings.
I used Violife vegan feta to make these vegan greek meatballs. Follow Your Heart just came out with a vegan feta as well! If you want a homemade vegan feta recipe, I have one for marinated baked vegan feta in Vegan YUM, along with full chapters dedicated to other CHEESY and MEATY recipes.
How gorgeous are these illustrations? My uber talented mom, Linda Knight, made them!
You’re going to LOVE these vegan greek meatballs! They are:
Quick & easy to make
Plump and juicy
Filled with herbs and spices
Rich and delicious
SO freaking good!
If you love this recipe, be sure to check out my new book, Vegan YUM: The Secrets To Mastering Plant-Based Cooking!
To save this recipe for later, pin the photo below! For more tasty plant-based recipes like this, check out my Portobello Gyros or my Vegan Italian Meatballs!
- Meatballs
- Cooking spray
- 1⁄3 small yellow onion, very finely minced
- 3 cloves garlic, very finely minced
- 1 lb (454 g) vegan ground beef
- 1⁄4 cup (6 g) mint leaves, finely chopped
- 4 oz (113 g) vegan feta, finely diced
- 2 tbsp (4 g) breadcrumbs
- 2 tsp (4 g) ground cumin
- 1 tsp dried oregano
- 1⁄4 tsp sea salt
- 1⁄4 tsp red pepper flakes
- Creamy Cashew Tzatziki
- 1 cup raw cashews, soaked for 6 hours or boiled for 10 minutes
- 1⁄2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice
- 1⁄4 tsp salt
- 1 large cucumber, grated
- 1⁄4 cup (3 g) dill
- 1⁄4 cup (5 g) parsley
- 1⁄4 cup (6 g) mint leaves, finely chopped
- For Serving
- 4 pitas
- 1 cup (149 g) small tomatoes
- Preheat the oven to 450°F (232°C). Spray a large pan with cooking oil and place it over medium heat. When the pan is hot, cook the onion and garlic for 1 to 2 minutes, until softened, then remove from heat and set aside.
- In large bowl, combine the vegan ground beef, mint, feta, breadcrumbs, cumin, oregano, salt and red pepper flakes. Mix until evenly combined. Use a melon scooper to portion 1-inch (2.5-cm) balls, then roll them tightly in your hands.
- Place the pan back over medium heat. Spray with cooking oil, then add the meatballs. Cook until a thick crust forms on the meatballs, turning them frequently, about 5 to 6 minutes.
- Meanwhile, make the tzatziki. Combine the cashews, water, lemon juice and salt in a high-speed blender. Blend until smooth and creamy, about 2 minutes. Taste the cream. Add more salt or lemon juice if the cream needs a bit more tang to achieve a yogurt-like flavor. Transfer the cream to a bowl. Stir in the cucumber, dill, parsley and mint. Cover and chill until ready to serve.
- When the meatballs have a nice crust, transfer them to a baking sheet and bake for 6 minutes. Warm the pitas and halve the tomatoes. Wrap several meatballs, tomatoes and a large scoop of tzatziki in a warm pita.
