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.
Print
Pin
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.
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.