Greek Meatballs with Tzatziki
Ingredients
- 1 lb (453 g) Beyond Meat Vegan Ground
- 1/2 cup (64 g) Onion finely chopped
- 2 cloves Garlic crushed
- 1 Tbsp (15 g) Dill chopped
- 2 tsp (10 g) Oregano chopped
- 2 tsp (10 g) Mint chopped
- 1/2 cup (60 g) plain Breadcrumbs
- 3 Tbsp (45 ml) Oatly Plant Milk
- Salt & Pepper to taste
Tzatziki sauce
- 12 oz (360 g) Tofutti Brands Vegan Sour Cream
- 1 small to medium Cucumber (210 g) partially peeled, seeded and grated
- 3 cloves Garlic crushed
- 1 Tbsp (15 g) Mint chopped
- 1 Tbsp (15 g) Dill chopped
- Juice from 1/2 a Lemon
- 2 tsp (10 ml) Olive Oil
- Salt & Pepper to taste
Preparation
Grate the seeded cucumber and squeeze out the excess water to make the tzatziki.
Add the grated cucumber to the vegan sour cream along with the garlic, lemon juice, dill, mint, and olive oil. Mix well and refrigerate overnight.
Add the vegan ground to a large bowl along with the garlic, onion, dill, oregano, mint, breadcrumbs, plant milk, salt, and pepper to make the meatballs.
Mix until well combined, but be careful not to overmix or they may become too dense when cooked.
Scoop about 2 tablespoons of the mixture and roll into golf ball-sized meatballs. Place them on a lined baking sheet; this should yield 14-16 meatballs.
Bake at 400°F for 12-14 minutes or until nicely browned and juicy inside.
Serve with tzatziki sauce and pita bread or with a simple Greek salad.
