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Vegan Greek Meatballs (Keftédes) with Lemony Orzo Salad

Ashley
My vegan Greek Meatballs are UH-MA-ZING! Much like the traditional recipe, these keftédes are tastefully flavored with red onion, fresh parsley, mint, and brightened with lemon zest! They're slightly crisp on the outside, and perfectly juicy on the inside! Serve with my Lemony Orzo Salad for the perfect summertime meal!
5 from 4 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Vegan
Cuisine Greek-Inspired
Servings 4 servings

Ingredients
  

LEMONY ORZO SALAD:

  • 1 cup orzo
  • 1 small cucumber thinly sliced
  • 1 1/2 cups tomatoes chopped
  • 1 cup red onion thinly sliced
  • 1/4 cup vegan mayonnaise
  • 1/4 cup fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon red pepper flakes

MEATBALLS:

  • 1 small red onion
  • 1/2 cup fresh parsley
  • 1/4 cup fresh mint
  • 5 cloves garlic
  • 3/4 pound vegan ground beef
  • 3/4 cup Panko bread crumbs
  • 1 vegan egg replacer
  • Zest of 1 large lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • Fresh dill for serving
  • Kalamata olives for serving
  • Lemon wedges for serving
  • Hummus Vegan Tzatziki, or vegan feta, for serving

Instructions
 

LEMONY ORZO SALAD:

  • Cook orzo according to package directions. Drain, but do not rinse. Place the orzo in a large bowl with cucumber, tomatoes, and red onion.
  • In another small bowl, whisk together mayonnaise, lemon juice, garlic powder, salt, and red pepper flakes. Combine with orzo, and mix well to thoroughly coat the orzo and veggies with the sauce. Set aside.

MEATBALLS

  • Place red onion, parsley, mint, and garlic in a food processor and pulse until it's very finely grated, about 30 seconds - 1 minute. Pour contents into a large bowl with vegan ground beef, Panko bread crumbs, egg replacer, lemon zest, cumin, salt, red pepper flakes, and pepper. Using your hands, mix well to combine all the ingredients.
  • Measure out about 2 tablespoons, roll meatballs and place them on a parchment paper lined tray. You should have about 15-18 meatballs.
  • Heat the olive oil in a large sauté pan on medium heat. Once the oil is hot, fry the meatballs in batches until they're golden-brown and crisped on the outer edges, rolling them around to ensure all the sides get cooked, about 6-8 minutes. Remove to a plate and cover to keep warm. Repeat with remaining meatballs.
  • Serve immediately with Lemony Orzo salad, fresh dill, kalamata olives, lemon wedges, and a healthy dollop of hummus, vegan tzatziki, or vegan feta.
  • ENJOY!
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