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.

Course Main Course

Cuisine American, Greek

Prep Time 10

Cook Time 30

Total Time 40

Servings meatballs

Calories 35

Author Elizabeth

Equipment

Food Processor

Ingredients

½ Small Yellow Onion cut into quarters
¼ Cup Fresh Parsley
8 Leaves Fresh Mint (use spearmint if you can find it)
4 Ounces Cremini Mushrooms
1 Tablespoon Ground Flaxseed + 2 Tablespoons Water mixed to make a flax egg
2 Cloves Garlic
1 Tablespoon Dijon Mustard
2 Teaspoons Dried Oregano
1 Teaspoon Salt
1 Teaspoon Cumin
¼ Teaspoon Liquid Smoke
¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Black Pepper
1 15 Ounce Can Black Beans drained and rinsed
½ Cup Vital Wheat Gluten or All Purpose Flour or Gluten Free All Purpose Flour

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See post for pan-frying instructions.)
Add all the ingredients except the beans and gluten or flour to a food processor. Blend until the herbs are broken down.
Add the beans and gluten and pulse to combine.
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.
Bake for 30 minutes (until internal temperature reaches 195°F).

Nutrition