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Vegan Greek Meatballs with Tzatziki

Vegan Greek Meatballs with Tzatziki recipe served in a bowl.

These juicy, flavorful Greek inspired meatballs are so delicious! Aside from how easy they are to make I love that they are baked and not fried. They are light, not oily and there’s no mess to clean up around the stove! (Can you tell I’m not a big fan of frying?)

Served with a creamy, herby Vegan Tzatziki these are perfect with a side of warm Pita or as part of Greek Salad bowl. Make them for lunch, dinner or your next gathering.

Vegan Greek Meatballs with Tzatziki recipe served in a bowl.

Vegan Greek Meatballs with Tzatziki

These juicy, flavorful Greek inspired meatballs are so delicious! Served with a creamy, herby Vegan Tzatziki these are perfect with a side of warm Pita or as part of Greek Salad bowl.
5 from 2 votes
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Course: Lunch, Side Dish, Snack
Cuisine: Mediterranean-Inspired
Keyword: Plant-Based Meatballs, Vegan Greek Meatballs, Vegan Tzatziki Sauce
Servings: 15 meatballs

Ingredients

  • 1 lb Vegan Ground 453 g , I used Beyond
  • 1/2 cup Onion 64 g, finely chopped
  • 2 cloves Garlic crushed
  • 1 Tbsp Dill 15 g, chopped
  • 2 tsp Oregano 10 g, chopped
  • 2 tsp Mint 10 g, chopped
  • 1/2 cup Plain Breadcrumbs 60 g
  • 3 Tbsp Plant Milk 45 ml, I like Oat because of it’s creaminess
  • Salt & Pepper to taste

Tzatziki Sauce

  • 12 oz Vegan Sour Cream 360 g, I used Tofutti brand
  • 1 Med Cucumber 210 g, partially peeled, seeded and grated.
  • 3 cloves Garlic crushed
  • 1 Tbsp Mint 15 g, chopped
  • 1 Tbsp Dill 15 g, chopped
  • Juice from 1/2 a Lemon
  • 2 tsp Olive Oil 10 ml
  • Salt & Pepper to taste

Instructions

  • Make the Tzatziki by grating the seeded, Cucumber and squeezing out the excess water.
  • Add the grated Cucumber to the Sour Cream along with the Garlic, Lemon Juice, Dill, Mint and Olive Oil. Mix well and refrigerate overnight.
  • Make the Meatballs by adding the Vegan Ground to a large bowl along with the Garlic, Onion, Dill, Oregano, Mint, Breadcrumbs, Plant Milk, Salt & Pepper.
  • Mix until well combined but be careful not to over mix or they may become too dense when cooked.
  • Scoop up roughly a couple of tbsp of the mixture and roll a ball into the size of golf ball. Set them onto a lined baking sheet. You should yield 14-16 Meatballs.
  • Bake at 400 for 12-14 minutes or until nicely browned. (They should be have a light crust but still juicy inside)
  • Serve with Tzatziki and Pita or with a simple Greek Salad
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Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

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