Vegan Greek Meatballs

These Vegan Greek Meatballs (Keftedes) are filled with delicious herb-filled Mediterranean flavors! They are perfectly crispy on the outside with moist and tender centers. Serve them with my homemade dairy-free tzatziki sauce for everyone to love!

Recipe down below and can also be found here: https://serenetrail.com/vegan-greek-meatballs/

Tzatziki Sauce
1 cup plain vegan yogurt, (245g)
1/3 cup English cucumber, grated, (40g)
1 tbsp lemon juice, freshly squeezed
2 tbsp fresh dill, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Vegan Greek Meatballs
12 oz vegan beef
1/2 cup panko breadcrumbs
1/4 of a medium red onion, finely diced
1/4 cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1/4 cup plant milk
2 garlic cloves, minced
1 1/2 tbsp lemon juice, freshly squeezed
1 tbsp flaxseed meal
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin

-Combine the tzatziki sauce ingredients and place it in the refrigerator to chill for now. This will allow the flavors to come together while making the meatballs.

-Chop the onions, garlic, and herbs into fine pieces or pulse them in a food processor. Stir all of the meatball ingredients together in a large bowl. Cover the bowl and let it chill in the refrigerator for 15 minutes.
-Meanwhile, preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

-Scoop out portions that are about 1 tablespoon in size and gently roll them into balls. No need to squish them into tight balls. Place them on the lined sheet an inch apart from each other.

-Bake them for 14-15 minutes, flipping them halfway through. They are done when the outsides are brown and crispy. Enjoy them with tzatziki sauce!

Music Credit:
Summer Sidewalk by Audionautix
https://audionatutix.com (creative commons)