Crispy Vegan Greek Meatballs with Fresh Herbs

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!

Course How To, Main

Cuisine Greek, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 15

Chill Time 15

Total Time 45

Servings servings

Calories 256kcal

Author Caitlin Shoemaker

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)

US Customary - Metric

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.

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