Vegan Greek Meatballs with Tzatziki

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

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.

Course Lunch, Side Dish, Snack

Cuisine Mediterranean-Inspired

Keyword Plant-Based Meatballs, Vegan Greek Meatballs, Vegan Tzatziki Sauce

Prep Time 25

Cook Time 15

Total Time 40

Servings meatballs

Author Devorah Bowen

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