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
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!
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Vegan Greek Meatballs
Video
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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
Delicious! My kiddos asked for seconds !I have made them twice and my entire family loved them!