Vegan Greek Meatballs with Whipped Feta and Creamy Orzo
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4
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Calories
816 kcal
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Course
Main Course, Salad, Appetizer
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Cuisine
Vegan
Vegan Greek Meatballs with Whipped Feta and Creamy Orzo
Description
Vegan Greek Meatballs start with a mix of vegan meat substitute blended with finely chopped sweet onion, garlic, bread crumbs, oat milk, oregano, optional umami spice, salt, pepper, and fresh dill. Formed into golf-ball-sized portions, they are pan-fried in a hot skillet with olive oil until golden brown on all sides, resulting in crispy, flavorful bites.
The dish is complemented by a fresh tomato salad dressed simply with salt, chopped oregano, and olive oil, which adds a fresh acidic contrast. The orzo pasta is cooked according to package instructions, then lightly coated with olive oil or vegan butter and pepper to enhance its creamy texture.
The whipped feta sauce is made by blending vegan feta with lemon juice, olive oil, and black pepper until smooth and creamy, providing a tangy, rich topping that balances the savory meatballs and orzo. Together, this creates a harmonious plate featuring a variety of textures and Mediterranean flavors.
Ingredients
For the Meatballs:
- 396 gram vegan meat substitute 14 oz, your choice
- 3/4 cup sweet white onion finely chopped
- 3 garlic finely chopped, large cloves
- 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. salt sea salt
- 1 tsp black pepper fresh cracked
- dill finely chopped, handful, fresh
For the tomato Salad:
- 2 cups cherry tomato halved
- 1/2 tsp salt sea salt
- oregano finely chopped, handful, fresh
- 2 tbsp. olive oil
For the Orzo:
- 1 1/2 cups orzo dry
For the Whipped Feta:
- 1 cup vegan feta
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1/4 tsp black pepper cracked
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Serving | 4(large dinner serving) | |
| Calories | 816kcal | 41% |
| Carbohydrates | 83.5g | 28% |
| Protein | 14.1g | 28% |
| Fat | 49.4g | 76% |
| Saturated Fat | 17.8g | 89% |
| Polyunsaturated Fat | 12.7g | 75% |
| Sodium | 1083.3mg | 45% |
| Fiber | 5.9g | 24% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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