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.
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.