Flavorful Greek Meatballs with Tzatziki
Ingredients
- 1 lb (453 g) Vegan Ground
- 1/2 cup (64 g) finely chopped Onion
- 2 cloves of Garlic, crushed
- 1 Tbsp (15 g) chopped Dill
- 2 tsp (10 g) chopped Oregano
- 2 tsp (10 g) chopped Mint
- 1/2 cup (60 g) plain Breadcrumbs
- 3 Tbsp (45 ml) Plant Milk
- Salt & Pepper to taste
Tzatziki Sauce (prepare the night before)
- 12 oz (360 g) Tofutti Brands Vegan Sour Cream
- 1 small to medium Cucumber (210 g), partially peeled, seeded, and grated
- 3 cloves of Garlic, crushed
- 1 Tbsp (15 g) chopped Mint
- 1 Tbsp (15 g) chopped Dill
- Juice from 1/2 a Lemon
- 2 tsp (10 ml) 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, being careful not to overmix, as it can make the meatballs dense when cooked.
Scoop up roughly a couple of tablespoons of the mixture and roll it into golf ball-sized balls. Place them on a lined baking sheet. You should yield 14-16 meatballs.
Bake at 400°F (200°C) for 12-14 minutes or until nicely browned. The meatballs should have a light crust but still be juicy inside.
Serve the meatballs with the prepared tzatziki and pita bread, or alongside a simple Greek salad.
