Vegan Greek Meatballs with Tzatziki
Ingredients
- 1 lb (453 g) of Vegan Ground
- 1/2 cup (64 g) Onion finely chopped
- 2 cloves of 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) Plant Milk (I like Oat because of it’s creaminess)
- Salt & Pepper to taste
Tzatziki sauce
- 12 oz (360 g) Vegan Sour Cream
- 1 Sm - Med Cucumber (210 g) partially peeled, seeded and grated
- 3 cloves of Garlic crushed
- 1 Tbsp (15 g) of Mint chopped
- 1 Tbsp (15 g) of Dill chopped
- Juice from 1/2 a Lemon
- 2 tsp (10 ml) of Olive Oil
- Salt & Pepper to taste
Preparation
Make the Tzatziki by grating the seeded cucumber and squeezing out the excess water.
Add the grated cucumber to the sour cream along with the garlic, lemon juice, dill, mint and olive oil. Mix well and refrigerate overnight.
Make the meatballs by adding the vegan ground to a large bowl along with the garlic, onion, dill, oregano, mint, breadcrumbs, plant milk, salt and pepper.
Mix until well combined but be careful not to over mix or they may become too dense when cooked.
Scoop up roughly a couple of tablespoons of the mixture and roll into balls the size of a golf ball. Set them onto a lined baking sheet. You should yield 14-16 meatballs.
Bake at 400 degrees Fahrenheit for 12-14 minutes or until nicely browned. They should have a light crust but still be juicy inside.
Serve with tzatziki and pita or with a simple Greek salad.
