Vegan Greek Meatballs

This Vegan Greek Meatballs feature classic Mediterranean herbs and spices. These protein-packed meatballs that are perfect for grain bowls, pitas, and salads. An easy, protein-packed vegan dinner option.

This is a Greek inspired version of my classic seitan black bean meatballs. These meatballs are protein packed, using vital wheat gluten instead of flour (but feel free to swap in your flour of choice - instructions below!)

They're loaded with herbs and spices for a delightful Mediterranean flavor!

Jump to:

• Why You'll Love These Vegan Greek Meatballs
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• Ways to Serve Greek Meatballs
• Elizabeth's Kitchen Notes
• FAQ & Expert Tips
• Recipe Prayer
• Related Recipes
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

Why You'll Love These Vegan Greek Meatballs

• Protein packed - Black beans add some protein and fiber, and I like to use vital wheat gluten for even more protein
• Greek-Inspired Flavor - Loaded with herbs, garlic, and Mediterranean spices
• Perfect for Meal Prep - Great for lunches and dinners throughout the week
• Versatile - Serve in bowls, pitas, salads, or with roasted vegetables
• Freezer Friendly - Make a double batch for easy meals later

Ingredient Notes & Substitutions

• Yellow Onion: you could also use a red onion
• Parsley & Mint: the fresh herbs give a brightness to the meatballs and give them more of a Greek flavor
• Mushrooms: I used cremini mushrooms, for extra earthy flavor, but white button mushrooms work too
• Flax Egg: a mixture of ground flaxseed and water, a flax egg helps bind the meatballs, just like a regular egg. You can also use ground chia seeds.
• Garlic: I like the flavor of fresh garlic, but feel free to use a few teaspoons of garlic powder instead
• Dijon Mustard: in my years of trying variations of bean burgers and meatballs, I've found mustard to be an essential ingredient in creating a moist but firm patty and adding flavor!
• Spices: cumin & oregano
• Salt & Pepper
• Liquid Smoke: for smoky, meaty flavor
• Baking Powder & Baking Soda: it may seem weird to add these baking ingredients, but they help create a nice light texture
• Black Beans: black beans are the best in terms of getting a meatball color, but feel free to use kidney beans or pinto beans to switch it up
• Vital Wheat Gluten: many vegan meatballs use flour to help bind the meatballs, so for extra protein I opted for vital wheat gluten, which is almost entirely protein. This makes these meatballs a nutritional powerhouse. You can just use regular flour if that's what you have on hand. Or if you are gluten-free, you can use a gf flour of your choice, like oat flour.

Step-By-Step Instructions

Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See below for pan-frying instructions.)

Step 2. Add all the ingredients except the beans and gluten or flour to a food processor. Blend until the herbs are broken down.

Step 3. Add the beans and gluten and pulse to combine.

Step 4. Use a cookie scoop (I used a size 40) or tablespoon measure to shape the mixture into 20 balls, around 2 tablespoons in size. Arrange on the prepared baking sheet.

Step 5. Bake for 30 minutes (until internal temperature reaches 195°F).

Pan Frying Instructions

I prefer baking because the meatballs hold together better and it's easier to ensure they are cooked through. But you can pan-fry these meatballs too!

To pan cook, heat a non-stick pan over medium heat. Cook the meatballs for 5-7 minutes per side, until golden. Check for an internal temperature of 195°F.

Air Fryer Instructions

These meatballs cook up wonderfully in the air fryer too! Follow the instructions as written, then air fry at 375°F for 9-12 minutes.

Ways to Serve Greek Meatballs

These meatballs are incredibly versatile. Try serving them:

• in my Greek couscous bowls
• over warm pita bread
• in vegan gyros
• on my Mediterranean nachos
• with hummus and tzatziki
• in a sheet pan meal with roasted potatoes
• on a Greek salad
• in lettuce wraps

Elizabeth's Kitchen Notes

• Don't over mix: especially if using vital wheat gluten, overmixing can make the meatballs super rubbery. If using flour or vital wheat gluten, mix only until the mixture comes together.
• Add more flour if necessary: if the meatballs are feeling a bit wet, feel free to add flour, 1-2 tablespoons at a time, until they have a nice balanced texture. Not too wet and not too dry.
• Freeze away! I love freezing recipes like this (my bean burgers freeze so well!). They reheat so nicely in the oven or air fryer.

FAQ & Expert Tips

Recipe Prayer

Thank you God for these protein rich meatballs that give our muscles the nutrients they need. Thank you for this healthy meal to fuel our bodies. Amen.

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