Crispy Vegan Greek Meatballs with Fresh Herbs | From My Bowl
Crispy Vegan Greek Meatballs with Fresh Herbs
15 mins prepServes 6
These Vegan Geek Meatballs are easy to make with vegan ground “beef,” fresh herbs, and lemon zest. Pan-fried until crispy on the outside and juicy in the middle, they’re the best meaty addition to any mezze platter!
0 Prep: Cut the onion in half, trim the ends, and remove the tough skin. Grate the onion on a box grater over a plate; transfer the grated onion and all of the juices to a large bowl.
1 Combine: Add the vegan ground beef to the bowl along with the breadcrumbs, parsley, mint, garlic, oregano, salt, pepper, lemon zest, and olive oil. Mix well with a spatula, eventually switching to your hands, until well combined.
2 Form the Meatballs: Divide the mixture into 1 1/2 tablespoon-sized balls (I like to use a cookie scoop) and roll each ball into a smooth shape (Tip: it helps to keep your hands wet while rolling to prevent sticking). You should get around 25 meatballs; place the meatballs on a baking sheet and refrigerate for 15 minutes, to set.
3 Coat in Flour (Optional): Spread the flour onto a small plate and roll each meatball until it is lightly coated; transfer back to the baking sheet.
4 Pan-Fry: Coat the bottom of a cast-iron or large sauté pan in oil, 3 to 4 tablespoons. Warm over medium heat; once shimmering, add the meatballs to the pan and cook for 12 to 15 minutes. Turn the meatballs every 3 or so minutes, until all sides are browned. Once the meatballs are finished, transfer them to a paper towel lined plate to absorb any excess oil.
5 Serve: Serve warm with tzatziki, pita, and fresh salad, or as desired. Store any leftover meatballs in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
