Greek Meatballs w/ Tzatziki

Greek Meatballs w/ Tzatziki

These juicy, flavorful Greek inspired meatballs are so delicious! Aside from how easy they are to make I love that they are baked and not fried. They are light, not oily and there’s no mess to clean up around the stove! (Can you tell I’m not a big fan of frying?) Served with a creamy, herby Vegan Tzatziki these are perfect with a side of warm Pita or as part of Greek Salad bowl. Make them for lunch, dinner or your next gathering.

Makes 14-16 Meat Balls

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Ingredients

1 lb (453 g) of Vegan Ground (I used Beyond)

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 of (10 g) Mint chopped

1/2 cup (60 g) plain Breadcrumbs

3 Tbsp (45 ml) Plant Milk

Salt & Pepper to taste

Tzatziki Sauce (make the night before)

12 oz (360 g) Vegan Sour Cream ( I used Tofutti brand)

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

Directions

1. Make the tzatziki by grating the seeded, cucumber and squeezing out the excess water.

2. Add the grated cucumber to the Sour Cream along with the garlic, lemon juice, dill, mint and olive oil. Mix well and refrigerate overnight.

3. Make the meatballs by adding the vegan ground to a large bowl along with the garlic, onion, dill, oregano, mint, breadcrumbs, plant milk, salt & pepper.

4. Mix until well combined but be careful not to over mix or they may become too dense when cooked.

5. Scoop up roughly a couple of tbsp of the mixture and roll a ball into the size of golf ball. Set them onto a lined baking sheet. You should yield 14-16 meatballs.

6. Bake at 400 for 12-14 minutes or until nicely browned. (They should be have a light crust but still juicy inside)

7. Serve with tzatziki and pita or with a simple greek Salad