Vegan Greek Meatballs with Cashew Tzatziki
Prep time
Cook time
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AMAZING vegan greek meatballs made with herbs, spices, and plant-based feta. Paired with creamy cashew feta for the ultimate vegan Mediterranean feast!
Recipe type: Main Course
Cuisine: Mediterranean, Vegan
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Carrots and Flowers at