Description
These Crispy Vegan Greek Meatballs are packed with fresh herbs and seasoned vegan ground beef, offering a delicious, plant-based alternative to traditional meatballs. Pan-fried to golden perfection, they feature a crispy exterior and juicy interior, perfect for serving with tzatziki, pita, and a fresh salad.
Ingredients
Main Ingredients
- 1 sweet yellow onion
- 16 ounces vegan ground “beef” (e.g., Beyond Meat)
- 3/4 cup panko breadcrumbs
- 1/2 cup chopped parsley
- 2 tablespoons chopped fresh mint
- 5 garlic cloves, minced
- 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 over a plate using a box grater, then transfer the grated onion along with all its juices to a large mixing bowl.
- Combine: Add the vegan ground beef to the grated onion along with the panko breadcrumbs, chopped parsley, fresh mint, minced garlic, dried oregano, kosher salt, black pepper, lemon zest, and 2 tablespoons of olive oil. Mix thoroughly with a spatula, then use your hands to ensure all ingredients are evenly combined.
- Form the Meatballs: Using about 1 1/2 tablespoons of mixture per meatball, roll the mixture between your palms into smooth, uniform balls—using a cookie scoop can help with sizing. Wetting your hands slightly will prevent sticking. You should get approximately 25 meatballs. Place them on a baking sheet and refrigerate for 15 minutes to firm up.
- Coat in Flour (Optional): Spread the all-purpose flour onto a small plate and roll each chilled meatball lightly in the flour to coat. Return the coated meatballs to the baking sheet.
- Pan-Fry: Heat 3 to 4 tablespoons of olive oil in a cast-iron skillet or large sauté pan over medium heat. Once the oil shimmers, add the meatballs to the pan. Cook for 12 to 15 minutes, turning every 3 minutes or so to ensure even browning on all sides. Remove the cooked meatballs and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve the vegan Greek meatballs warm alongside traditional sides such as tzatziki, pita bread, and fresh salad. Store leftovers in the refrigerator for up to 2 days or freeze for up to 2 months.
Notes
- Wetting your hands while rolling the meatballs prevents sticking and yields smoother meatballs.
- Coating with flour is optional but adds extra crispiness to the exterior.
- Use a cast-iron skillet or heavy-bottomed pan for best frying results.
- These meatballs pair wonderfully with classic Greek sides like tzatziki and pita.
- Leftover meatballs reheat well in a skillet or oven.
- Adjust seasoning according to taste, especially salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
