Vegan Greek Meatballs with Creamy Tzatziki Sauce

These meatballs are legitimately fantastic. The flavor profile of fresh garlic, onion, and parsley combined with the warm spice of cinnamon makes these meatballs good enough to fool any non-vegan. 

The smooth and garlicky tzatziki sauce is the perfect compliment for these incredible meatballs.  You can make this sauce the night before and store any leftovers in a glass container with a tight lid for 2-4 days. 

When making these meatballs, I highly recommend using Impossible Burger. Having tried other meat alternatives with this recipe, I found Impossible Burger had the best tasting result. 

If you make them a little smaller they would be a superstar on any Charcuterie board (I love a good charcuterie). Add the tzatziki sauce in a beautiful side bowl, a little pita, maybe some olives and you have yourself one beautiful and delicious charcuterie!

Enjoy

Delicious Greek Meatballs with Creamy Tzatziki Sauce

Koko’s Vegan Life

The flavor profile of fresh garlic, onion, and parsley combined with the warm spice of cinnamon makes these meatballs good enough to fool any non-vegan.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Greek

Servings 6 People

Equipment

• Food Processor

Ingredients

  

• 1 Tbsp Flax meal
• 3 Tbsp. Warm water
• 1 Handful Spinach
• 2 Cloves Garlic
• 12 Ounce Package Impossible Plant Based Burger
• 1/4 Tsp. Dried basil
• 1/4 Tsp.  Dried oregano
• 1/4 Tsp Dried thyme
• 1 Tsp. Tomato paste
• 2 Tbsp. Fresh parsley
• 1/4 Tsp. Red pepper flakes
• _1/2 Cup   Panko bread crumbs If you don't have panko you can substitute bread crumbs
• 3 Mini Seedless cucumbers
• 14 Ounce Vegan sour cream (I used Simple Truth Organic)
• 1/2 Fresh Lemon Juiced
• 2 Cloves Garlic
• 3-4 Tbsp. Plant based milk (a neutral flavored milk works best for this recipe)

Instructions

 

• Preheat Oven to 450° and place oven rack in the center
• Mix together (Flax Egg) 1 Tbsp. flax seed meal and the 3 Tbsp. warm water

  Set aside while you work on the rest of the recipe
• In a food processor place the following ingredients:

  1/2 Onion

  1 Handful spinach

  2 Cloves garlic

  Pulse until all ingredients are chopped and mixed together
• In a large bowl, add Impossible Burger, dried spices, fresh parsley, tomato paste, salt, panko, flax egg, onion, spinach and garlic mixture,add salt and pepper to taste. Mix all ingredients together until fully incorporated.
  
• Gently roll balls into 1" diameter(About the size of a golf ball. This mixture will make about 12). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 10 minutes. Flip them over and cook for another 5 making sure they don't get too brown.
  
• Meanwhile, make the Creamy Garlic Tzatziki Sauce. (This can be made the night before and stored in the refrigerator in a glass container with a tight lid).
• Slice cucumbers in half lengthwise. Scoop out any seeds even if they are small.
• Using food processor grate attachment, grate all 3 cucumbers. If you don't have a grate attachment a box grater will work.
• Place the shredded cucumber in the middle of a kitchen towel or paper towel and squeeze to remove extra liquid. Place shredded cucumber, sour cream, lemon juice, garlic and milk in a bowl and mix to incorporate.
  
• Transfur all ingredients into the food processor using an S-blade attachment. Pulse for 30 seconds until mixture is smooth. If the mixture looks to thick, add more milk one tablespoon at a time.
  

Keyword Greek, Meatballs, Tzatziki Sauce, vegan