Greek Meatballs with Tzatziki

A bowl of Greek Meatballs with Tzatziki. These are so good with warm Pita and Tzatziki and even better as part of Greek Salad Bowl! Enjoy!


1 lb (453 g) of vegan ground
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

12 oz (360 g) vegan sour cream
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


Make the Tzatziki by grating the seeded, Cucumber and squeezing out the excess water.

Add the grated Cucumber to the Sour Cream along with the Garlic, Lemon Juice, Dill, Mint and Olive Oil. Mix well and refrigerate overnight.

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.

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

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.

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

Serve with Tzatziki and Pita or with a simple Greek Salad