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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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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
The lentils and binding ingredients create enough structure to hold these vegan keftedes together perfectly when appropriately mixed with your hands.
Absolutely! These baked vegan Greek meatballs can be cooked at 375°F for 20-25 minutes, turning once halfway through.
They should be golden brown on all sides and firm to the touch – this usually takes about 8-10 minutes in a hot skillet.
Yes! Form the meatballs and refrigerate for up to 24 hours before cooking, or cook them thoroughly and reheat when ready to serve.
Rice, quinoa, or any small pasta works beautifully as a base for these easy vegan Greek meatballs.
Add some hemp hearts or nutritional yeast to the mixture for extra protein and a slight cheesy flavor boost.
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Ingredients
For the Meatballs:
- 396 gram 14 oz of your choice of vegan meat substitute
- ¾ cup finely chopped sweet white onion
- 3 large garlic cloves, finely chopped
- 2 tbsp. olive oil
- ½ 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
- ½ tsp sea salt
- handful fresh oregano, finely chopped
- 2 tbsp. olive oil
For the Orzo:
- 1 ½ cups dry orzo
For the Whipped Feta:
- 1 cup vegan feta
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- ¼ tsp cracked pepper
Instructions
Start Cooking- 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!
67 people are discussing this recipe. Join in
I LOVE this recipe! I use a lentil, mushroom and walnut mince mix with plant milk soaked breadcrumbs and the seasonings for my meatballs and it works soo well. One of my absolute go-to’s in hotter weather now, I love the Greek flavours so much – thanks Maria! Xx
Thank you so much for your support, hun!!!
Would it be possible to bake the meatballs? At what temperature and how long? I am excited to try these tomorrow!
Yes! That should work. Try at 350 for 25 to start then access the situation! Might end up needing another 5 minutes.
Any suggestions for making this w/o oil?
Oh dear, this is a hard one because I am greek through and through… and you know that means we’re addicted to olive oil… hah. Hmm, maybe try in the feta using water instead, that should help… and then I think that the meatballs can just go without and I would suggest just cooking them with a tiny bit of water on the pan to avoid burning. But with all this being said, I did not test the recipes like this so you may need to modify as you go!
Amazing!! Such a good fresh recipe. Definitely adding it into our rotation of dinners!! Made it last weekend and making it again today. 10/10 (my boyfriend who isn’t vegan LOVED it)
So delicious and flavorful! It will definitely be in one of our go-tos – so you know it’s also quick and easy!
Thank you so mcuh for the love Meghan!
These meatballs!!! Wow!! By far the best vegan meatballs I have made to date. I used the Impossible Foods ground “meat” and they were so realistic. Cooked up so nicely in the pan and were very hearty and delicious with the oregano. Loved the whole platter, I made it for our quarantined Easter dinner. Another winner from Maria!
Yes, this is amazing, thanks so much for the love, Cassandra. This makes me so happy!
I’m obsessed with this recipe, I used Beyond Meat for my “meat” and they were perfection! Going to be making this on repeat. Thanks for another bomb ass recipe Maria <3
You’re so welcome, Zandra!!
Such a filling, healthy and all around yummy meal! Thanks for the whipped feta idea, it pairs beautifully with the “meat”balls.
Isn’t it just the best!! So glad you enjoyed it!
These meatballs are amazing! Definitely adding this recipe to my favorites and will make them again. It is really easy to make in no time. I love adding sauce to everything so I was wondering if these were going to need any addition, but they are SO good, you don’t need anything else!
I just had difficulty getting my balls to stay in a ball while cooking them. They kinda stuck to the pan. Maybe next time I’ll be better at making them!
Thank you so much for the love, Alexia! I love this recipe so much as well!
What meat alternative did you use? I can’t get mine to stick into a ball shape. I used Quorn.
I mean, it’s just perfect and it really is quick to make. I. Loved. It.!!
THANK YOU!! What are you going to make next?
We used LighLife, it stuck perfectly. Was the torn you used quite sticky as is or was it more of a “meat textured” alternative? The one we use comes in a seal packed tube.
Delicious mix of flavours and textures! Will definitely make again!
Thank you so much my love!
I’m do looking forward to making these! Any suggestions if I can’t find vegan feta?
Any other vegan cream style cheese should work!!! (cream cheese, goat etc. lots of brands have options now). If not, refer to my vegan tofu feta recipe and blend that!
Made this today! FANTASTIC. Everything was so flavorful, especially the meatballs. A few fell apart in the skillet (any tips of that?) and I just couldn’t stop picking at them while I waited for the orzo. Lol. My 6-year-old daughter loved everything as well and kept picking at the tomato salad. I didn’t get to make the whipped feta, but am looking forward to making these again soon and having that vegan feta on hand! Thanks, Maria! Looking forward to making many other recipes. 🙂
Hey Jessica! So glad you loved this recipe. What type of meat alternative did you use? When I made these I had no issues with any of them falling apart!
I ended up using Lightlife Smart Ground. I originally bought Beyond Beef crumbles to try that, but my mom had the smart ground on hand. So delish though! Amaze balls!! Lol
Isn’t it just the best, so glad you loved it too!
Hahahah thanks so much for the love!!!!