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!
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Greek meatballs are just like the classic, but with added zesty flavors such as red onion and fresh herbs. These meatballs are flavorful and hold together just like the traditional recipe, but with plant-based ingredients!
They are quite easy to make, and the pairing possibilities are endless! You can serve them alongside fresh veggies as an appetizer, or set them on a mezze platter along with olives, hummus, vegan feta, and pretzels.
For a filling dinner or lunch, these meatless balls are wonderful in a big Greek bowl with rice, atop pasta such as orzo, in a salad, or stuffed into pita wraps.
When making them, I like to start by whisking up a simple vegan tzatziki sauce so the flavors can marry while I work on the meatballs.
Then, I chop up the onions and herbs before stirring them together with the rest of the ingredients. I let this chill in the refrigerator for just a few minutes before rolling it into balls and baking.
You can also pan-fry them with a little bit of olive oil or cook them in an air fryer. My preference is to bake them because I can easily set a timer and forget about them for a little while. Although they are incredibly tasty with the best juicy texture, no matter which way you choose!
For more Mediterranean-inspired dishes, be sure to check out my Couscous Salad, Pesto Orzo Salad, Cucumber Beet Salad, Lemon Herb Tahini, Spicy Tahini Sauce, Tofu Quinoa Bowls, Roasted Tomato Sandwiches, and Chickpea Patties!
Reasons To Love This Recipe
- High in protein
- Can be made gluten-free
- Made with simple ingredients
- So easy to make in just 40 minutes
- Great on its own or with other dishes
- Can be baked in the oven, air fried, or fried in a pan
- It’s vegan, so no dairy, no eggs, and of course, no meat!
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Ingredients and Substitutions
- Vegan Beef – Use plant-based ground beef such as the kind made by Impossible Brand or Beyond Meat.
- Breadcrumbs – Panko breadcrumbs are typically vegan and help absorb extra moisture while holding the balls together and creating a nice texture. Use gluten-free here, if needed.
- Onion & Garlic – Use red onion and fresh garlic for the zestiest flavor.
- Herbs – Fresh parsley and mint leaves add the perfect Mediterranean touch.
- Plant Milk – Just a little of any type of plant milk works for moistening the breadcrumbs.
- Lemon Juice – Use freshly squeezed lemon juice for some tanginess.
- Flaxseed – Not only does it offer nutritional benefits, such as omega fatty acids, it also serves as an egg replacement that helps hold the meatballs together.
- Seasoning – Dried oregano, salt, pepper, and cumin add the final touch for the most authentic flavor.
How To Make Vegan Greek Style Meatballs
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Optional Step: Start by whisking together the tzatziki ingredients if you plan to include it. Let the sauce chill in the refrigerator for now.
Chop the herb leaves, dice the onions, and mince the garlic. You can also pulse them in a food processor if you prefer a finer texture.
Add all of the meatball ingredients to a large bowl and stir them together with a spoon or your hands until everything is well combined.
Preheat the oven. While it’s heating, cover the bowl and place it in the refrigerator to chill. This allows time for extra moisture to be absorbed so that the balls are easier to form and hold together better during the cooking process.
Line a large baking sheet with parchment paper. Scoop and gently roll the balls. Place them on the sheet about an inch apart.
Bake them for about 15 minutes, flipping them halfway through. You can also include some cherry tomatoes and red onion to the baking sheet for added roasted veggies. Enjoy your keftedes!
Alternative Cooking Methods
Pan Fry: Heat a skillet over medium heat. Once hot, add a thin layer of olive oil. Gently place the vegan meatballs in the pan in a single layer. Let them cook for 3-4 minutes before flipping them. Remove them from the pan when they are golden brown. Repeat these steps until all of the meatballs are cooked.
Air Fry: Heat an air fryer to 375°F (190°C). Spray the basket and meatballs with a thin layer of oil. Cook them in a single layer for 6 minutes before flipping them. Cook them for another 6 minutes or until they have browned. Do this process again until all of the meatballs are ready.
Notes
- You can save prep time by pulsing the fresh ingredients in a food processor.
- The meatballs are easier to work with and hold together better after chilling the mixture in the refrigerator for a few minutes.
- Gently roll the mixture into balls rather than tightly compacting them for a tender texture.
Storage and Reheating
Store the leftover Greek meatballs in a sealed container in the refrigerator for 3 days. Reheat them in the microwave or a pan until they are heated through. Another option is to heat them in the oven at 325°F (160°C) for 10-15 minutes.
Freezer Instructions: Freeze the cooked meatballs on a tray for 1 hour so that they form a protective layer of frost to keep them from sticking together. Then, store them in a sealed container for 2 months. Reheat them in the oven from frozen at 425°F (220°C) for 20 minutes, flipping them halfway through.
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Vegan Greek Meatballs
Bonnie – Serene Trail
Equipment
- large bowl
- large baking sheet lined
Ingredients
Optional Tzatziki Sauce
- 1 cup plain vegan yogurt, (245g)
- 1/3 cup English cucumber, grated or finely diced, (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
Instructions
- (Optional Step) 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!
Video
Notes
Other Cooking Methods
Skillet: Heat a skillet over medium heat. Once hot, add a thin layer of olive oil. Gently set the vegan meatballs in a single layer and let them cook for 3-4 minutes on each side. Air Fryer: Heat it to 375°F (190°C). Spray the basket and meatballs with a little oil. Cook them in a single layer for 6 minutes before flipping them. Cook them for another 6 minutes or until they are brown and crispy.Notes
Save prep time by pulsing the fresh ingredients in a food processor. The meatballs are easier to work with and hold together better after the mixture has chilled in the refrigerator for a few minutes. Gently roll the mixture into balls rather than tightly compacting them so their texture is juicy and tender.Nutrition
The nutritional information provided is an estimate from third-party calculations.
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I am very interested in this recipe but vegan beef in my country is very expensive. Can you recommend an alternative to vegan beef? I am thinking soy protein. Thank you, really enjoy your work. cheers
Hi! Rehydrated soy protein would be a great replacement. Other ideas include cooked and mashed lentils, firm tofu, or cooked and finely diced mushrooms. I hope you have a chance to make them!