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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!
Here’s an easy dinner idea for you: tzatziki, lemon rice, and Greek salad topped with a few of these Vegan Greek Meatballs! So meaty and bursting with the vibrant herbs and seasonings Greek cuisine is known for, you won’t be able to get enough of this plant-based take on classic keftedes. I highly recommend enjoying them with all of your mezze platters from here on out.
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Vegan Meatballs with a Greek-Inspired Twist
These Vegan Greek Meatballs (Keftedes) are truly something special. They’re inspired by the classic version made with Greek herbs and seasonings, like fresh spearmint, parsley, dried oregano, and lemon zest. I’m obsessed with their bright, Mediterranean-inspired flavors!
I wanted these meatballs to be as juicy and tender as the real thing, which took a lot of testing and tweaking. What I found was that a combination of vegan ground “beef,” fresh and dried herbs, breadcrumbs, and grated onion led to the perfect ratio of meatiness to vibrancy every time. They’re every bit as meaty as my Best Vegan Meatballs, but pair especially well with Greek salad, tzatziki, and vegan feta.
One of the most unique things about Greek meatballs is that they’re served without a sauce and rolled in flour before being pan-fried in olive oil. This simple step takes their crispiness over the top! It is optional, though, so feel free to skip it if softer meatballs are what you’re looking for.
Ingredients for Greek-Inspired Meatballs
Each of the 11 ingredients you need to make these meatballs is important for replicating the fresh Greek flavors traditional keftedes are known for. These are the key items you’ll need:
- Onion: the onion is finely grated using a box grater to evenly distribute the small pieces throughout the meatballs. Both yellow onion and red onion can be used here.
- Vegan Ground “Beef”: opt for a realistic store-bought vegan ground beef, like Beyond Meat or Impossible Meat. They’ll keep the meatballs nice and juicy on the inside.
- Panko Breadcrumbs: this is the binding agent that will hold the meatballs together while they pan-fry. Regular breadcrumbs or gluten-free breadcrumbs should work just as well.
- Herbs: you need fresh mint and parsley, and dried oregano for just the right amount of bright, herbal flavors. Try not to substitute dry herbs here (except for the oregano) or else the flavors won’t be as noticeable.
- Lemon: we’re adding the zest from an entire lemon to build on that brightness.
- Flour: before they’re fried, the meatballs are coated in a light layer of all-purpose flour to help them get nice and crispy. You can skip this if you want, but the golden brown crust around the outside won’t be quite as impressive.
How to Make Vegan Greek Meatballs
- Mix the vegan ground beef, breadcrumbs, parsley, mint, garlic, oregano, salt, pepper, lemon zest, and olive oil in a large bowl until well combined.
- Roll the meatball mixture into 1 tablespoon-sized balls and place them on a baking sheet. Chill the meatballs in the fridge.
- Spread the flour onto a small plate and roll each meatball until lightly coated.
- Pan-fry the meatballs in a large pan until they’re browned on all sides. Transfer them to a paper-towel-lined plate to drain.
- Serve the Greek meatballs with tzatziki, pita, and salad. Enjoy!
Caitlin’s Cooking Tips
- Is the meatball mixture sticking to your hands? Just wet your hands with some water while you’re shaping the meatballs. The water will prevent the “meat” from sticking.
- Weigh the ingredients, if possible. I find that using weighted measurements with vegan meatball recipes is the secret to making meatballs that aren’t dry or overly moist and don’t fall apart. Use a kitchen scale and the weighted measurements in the recipe card for the best results.
- Chill the meatballs before cooking. It only takes 15 minutes and is the key to firm meatballs that stay together! If you skip this part, the meatballs will be soft and delicate, which could cause them to crumble while frying.
Serving Suggestions
My favorite way to serve vegan Greek meatballs is on a mezze platter. I like to surround them with vegan tzatziki or vegan ricotta cheese for dipping, as well as pita, rice pilaf, this Tomato Cucumber Basil Salad, and/or my Lemon Pepper Orzo. To finish, I’ll sprinkle everything with fresh oregano and add crumbled vegan feta cheese on top.
I know that Greek meatballs aren’t usually served with a sauce, but that shouldn’t stop you from enjoying them on a classic plate of vegan spaghetti and meatballs. Just toss the pasta with my Roasted Tomato Pasta Sauce, top with a few crispy meatballs, and enjoy.
Want to keep it simple? Serve them as an appetizer at parties or on game day with vegan tzatziki and hummus for dipping, or use them as a protein-packed topping for a grain bowl or salad.
If you’re looking for more “beefy” vegan recipes, you’ll also love these Spicy Cumin Noodles, this Vegan “Beef” and Broccoli, and this One Pot Cheesy “Beef” Pasta!
How to Store Vegan Meatballs
Vegan Greek meatballs will keep in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Remember to let the cooked meatballs cool to room temperature before storing them away.
If you plan on freezing the meatballs, arrange them in a single layer on a baking sheet and freeze until they’re completely solid (about 1 to 2 hours). Transfer the frozen meatballs to a freezer bag or container to prevent them from sticking together.
The leftovers reheat well in a lightly oiled pan over medium heat, in a 350ºF oven, and in the air fryer. You don’t need to thaw the frozen meatballs before reheating, but they will need a few extra minutes to warm through.
Recipe FAQs
I have only tried pan-frying them since that’s how they’re traditionally made. If you want to try baking them, I recommend skipping the flour coating and spraying the tops with cooking oil before baking at 400ºF for about 20 minutes.
Yes, you can keep the shaped meatballs (covered) in the fridge up to 1 day before cooking.
You could try using 2 cups of cooked and pureed brown lentils instead of the vegan meat, but I haven’t tested it.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Crispy Vegan Greek Meatballs with Fresh Herbs
Ingredients
- 1 sweet yellow onion
- 16 ounces vegan ground “beef” (I used beyond meat)
- 3/4 cup panko breadcrumbs
- 1/2 cup chopped parsley
- 2 tablespoons chopped fresh mint
- 5 garlic cloves
- 2 teaspoons dried oregano
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Zest of 1 lemon
- 2 tablespoons olive oil plus more for cooking
- 1/3 cup all-purpose flour (optional, for a crispy coating)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
