These quick and easy vegan Greek meatballs are perfect any night of the week Serve in a Greek-style bowl with veggies, tzatziki, and pita.
These Vegan Greek Meatballs are a quick and easy protein option any night of the week. Serve them up in a Greek bowl or pita for a delicious dinner!
Table of Contents
Ingredients for Vegan Greek Meatballs
- Plant-based beef. We like Impossible or Beyond.
- Onion and garlic.
- Mint and parsley. Fresh herbs are key.
- Spices. Cumin, oregano, and paprika.
- Panko breadcrumbs. To bind the meatballs.
- Plant milk. To moisten the breadcrumbs. Make sure to use unsweetened plant milk.
How to Make Vegan Greek Meatballs
- Combine all ingredients in mixing bowl and mix until thoroughly combined.
- Roll the mixture into meatballs. I recommend using a medium ice cream scoop (about 2 tablespoons) to ensure even balls.
- Heat a nonstick skillet over medium heat. Add oil and heat until rippling.
- Cook meatballs for 8-12 minutes, moving them around frequently until they’re browned on every side.
Serving Recommendations
We love to serve these vegan meatballs in a Greek-style bowl with tzatziki, mixed veggies, and freshly baked pita.
Frequently Asked Questions
Can I bake these meatballs instead?
Yes! Simply bake meatballs on a lined baking tray in preheated 400° oven for 15-18 minutes or until evenly browned.
Storage & Reheating
These vegan Greek meatballs can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply pop in the microwave until heated through.
More Vegan Recipes
- Vegan Garlic Ginger Meatballs – An Asian-flavored version of these meatballs. Serve with rice and steamed broccoli or on a homemade bánh mì.
- Sticky Sesame Tofu – A homemade version of the Chinese-American takeout staple.
- Butter Tofu – Marinated and broiled tofu in a mild, creamy, tomato-based sauce. Another takeout-quality dish made right at home!
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Vegan Greek Meatballs
These quick and easy vegan Greek meatballs are perfect any night of the week Serve in a Greek-style bowl with veggies, tzatziki, and pita.
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Equipment
- Frying pan
Ingredients
- 12 ounces vegan ground beef such as Impossible or Beyond Meat
- 1 small white onion or half of a larger onion, grated
- 2 cloves garlic minced
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped parsley
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 tablespoon unsweetened plant milk more as needed
- salt and pepper
- olive oil for pan-frying
Instructions
- Mix: In a mixing bowl, combine all ingredients for the meatballs. Mix thoroughly. If the mixture seems a bit dry, add an extra teaspoon or so of milk as needed.
- Test (optional): If you like, you can pan-fry a small portion of the mix until browned. Taste and adjust salt, pepper, and herbs to preference. (You can even just pop a small piece in the microwave for 10-15 seconds. It won't have the ideal texture but you will be able to taste and adjust.)
- Roll: Roll the mixture into balls. I use a medium cookie scoop (about 2 tablespoons per ball), for even portions. For me this usually yields 18-20 meatballs.
- Cook: Heat a nonstick skillet over medium heat. Add about 1-2 tablespoons olive oil to the pan and heat till the oil ripples. Then add in the meatballs. (Depending on pan size, you might need to cook in two batches.) Pan-fry 8-12 minutes, moving them around often to brown them evenly.
Notes
- Baking instructions: Bake meatballs on lined baking tray in preheated 400° oven for 15-18 minutes, or until evenly browned.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Delicious! My kiddos asked for seconds !I have made them twice and my entire family loved them!