With all the chaos happening in the world right now, staying healthy is on everyone’s mind. What is one way you can ensure your body stays in top shape? Eating delicious, nutritious food that contains ingredients you can a) pronounce, and b) give your body the nutrients it needs to keep your immune system strong. Not to mention how damn good it makes you feel mentally when you are eating good food! These vegan Greek meatballs are made with plant-based ingredients, full of flavor, and will keep your body healthy and happy. You know me; I love my Greek-inspired recipes, and this one is no exception. I really think you’ll love it, whether it’s for lunch, dinner, meal prep, or any other occasion.

❤️ Why You’ll Love These Vegan Greek Meatballs

• Quick & Easy: These easy vegan Greek meatballs can be made in under 40 minutes from start to finish.
• Plant-Based Power: No meat required in these balls – they’re completely plant-based and protein-packed.
• Extra Delicious: The creamy orzo and whipped vegan feta makes this meal so incredibly satisfying.

🍲 Ingredients

Lentils – The base of these lentil Greek meatballs provides plant-based protein, fiber, and iron while creating the perfect meaty texture. Lentils are nutrient powerhouses that help keep your immune system strong and provide sustained energy, plus they absorb all the delicious Greek flavors beautifully.

Fresh Herbs & Aromatics – A combination of fresh dill, parsley, garlic, and onions brings authentic Greek flavor to these vegan keftedes. These ingredients not only add incredible taste but also provide antioxidants and anti-inflammatory compounds that support overall health.

👩‍🍳 How to Make Vegan Greek Meatballs

1. Prepare the meatball mixture: Add all your meatball ingredients into a bowl and mix well using your clean hands until everything is well combined and holds together.

2. Form the meatballs: Create golf-sized balls from the mixture, making sure they’re compact enough to hold their shape during cooking.

3. Cook the meatballs: Heat your cast-iron skillet or pan and cook the baked vegan Greek meatballs, keeping your eyes on them because they won’t take long to cook and you don’t want them to burn.

4. Make the whipped vegan feta: Process the vegan feta ingredients in a food processor until perfectly whipped and creamy, then place in the fridge to set.

5. Prepare the orzo: Cook the orzo according to package directions, then flavor with pepper and olive oil.

6. Make the tomato salad: Add all the ingredients for the fresh tomato salad and toss together.

7. Plate and serve: Layer the whipped feta, then orzo, then meatballs, and top with tomato salad. Garnish with fresh herbs like dill for an added punch of flavor.

🪄 Tips and Tricks

• Texture: Use your hands to mix the meatball ingredients for the best texture and binding.
• Shape: Make sure meatballs are golf-sized and compact so they hold together during cooking.
• Cooking: Watch the meatballs closely as they cook quickly and can burn if left unattended.
• Garnish: Fresh dill is the perfect finishing touch, adding authentic Greek flavor to the dish.

🗒 Variations

• Lentils: Chickpeas or black beans can be used as a substitute for lentils in the meatball mixture.
• Herbs: Mint or oregano can replace dill and parsley for different Greek flavor profiles.
• Orzo: Any small pasta like ditalini or even quinoa works as a base for this dish.
• Vegan Feta: Store-bought vegan feta can replace the homemade whipped version if preferred.

🗒 Best served with

• Vegan Potato Salad with Fresh Herbs & Cranberries 
• Vegan White Bean Chili
• Roasted Chickpea Salad with Beets and Blackberry Dressing
• Baked Crumbled Tofu Greek Rice Bowls

👝 How to Store Leftovers

Store the vegan Greek meatballs separately from the orzo and salad in airtight containers in the refrigerator for up to 4 days. Reheat meatballs in a skillet or oven to maintain their texture.

🤔 Common Questions

Vegan Greek Meatballs

4.89 from 26 votes

🌱 These Vegan Greek Meatballs are plant-based, protein-packed, and ready in 40 minutes! Served with creamy orzo and whipped vegan feta!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Dishes, Appetizers + Sides, Salads and Greens

Cuisine Vegan

Servings 4

Calories 816 kcal

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Ingredients

  

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For the Meatballs:

• 396 gram 14 oz of your choice of vegan meat substitute
• 3/4 cup finely chopped sweet white onion
• 3 large garlic cloves finely chopped
• 2 tbsp. olive oil
• 1/2 cup bread crumbs
• 3 tbsp. oat milk
• 1 tsp oregano
• 1 tsp umami spice optional, I used Trader Joe’s
• 1 tsp. sea salt
• 1 tsp fresh cracked pepper
• handful fresh dill finely chopped

For the tomato Salad:

• 2 cups cherry tomatoes halved
• 1/2 tsp sea salt
• handful fresh oregano finely chopped
• 2 tbsp. olive oil

For the Orzo:

• 1 1/2 cups dry orzo

For the Whipped Feta:

• 1 cup vegan feta
• 1 tbsp. lemon juice
• 1 tbsp. olive oil
• 1/4 tsp cracked pepper

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Instructions

 

• Prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create golf size balls.  Should yield around 12-14.
• Heat a cast-iron skillet or pan on high and lightly grease with olive oil spray. You want to add your meatballs to the skillet or pan when you see smoke rising.  Cook for around 5-6 minutes on each side or until perfectly golden all around.  Keep a close eye on the balls to avoid any unnecessary burning.
• Prepare the salad by adding all the ingredients into a small bowl and stir till combined.  Set aside to marry.
• Prepare the orzo by following the package instructions.  Once cooked, strain and lightly dust with pepper and olive oil or vegan butter.  Stir till coated.
• Prepare the whipped feta by adding the ingredients to a high-speed food processor.  Process till perfectly whipped and creamy.  Place in the fridge to set while you plate everything else.
• I put my plate together by first adding the whipped feta, then the orzo, then the meatballs, then some of that fresh gorgeous salad.
• Garnish with fresh dill or oregano!

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Nutrition

Serving: 4(large dinner serving) | Calories: 816kcal | Carbohydrates: 83.5g | Protein: 14.1g | Fat: 49.4g | Saturated Fat: 17.8g | Polyunsaturated Fat: 12.7g | Sodium: 1083.3mg | Fiber: 5.9g | Sugar: 6.5g

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