Why you’ll love these walnut meatballs:
Healthy: These meatballs are made from a combination of walnuts, plus your choice of chickpeas, rice, or lentils which each pack their own benefits Short Prep Time: The prep time for these walnut meatballs is only 20 minutes! Versatile: Use lentils, rice, or chickpeas in these meatballs then serve them on their own or in your favorite dish
Ingredients:
Here is what you will need to make these Walnut Meatballs with Tzatziki Sauce:
Ingredient Notes:
Walnuts: There is a long list of benefits that come with this versatile ingredient that works so well as a meat substitute in recipes. Here are some of the winning qualities of walnuts:
They’re rich in antioxidants They are a super plant source of Omega-3s Can decrease inflammation Promote a healthy gut May reduce the risk of some cancers
Can help with blood pressure Chickpeas: You can choose between chickpeas, lentils, or rice in this recipe but if you use chickpeas you’ll help improve your digestion, and get a boost of protein while also helping to reduce the risk of several diseases. Lentils: Lentils are also great for digestion and can help lower your cholesterol while boosting your heart health. They are filling and a great source of protein. I’d use green lentils in this recipe. Tzatziki: If you’re lazy, you can buy it at the store, but if you want a very easy vegan recipe to make your own at home, check out this recipe.
How do you make vegan meatballs?
Step One: Premake your Tzatziki sauce by following the recipe instructions and let it sit in the fridge for at least 1 hour before enjoying. It is best enjoyed after an overnight sit in the fridge. Note, it will continue to increase in flavor as it marinates.
Step Two: In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes. Stirring frequently to prevent burning.
Step Three: To the pot, add all your seasoning and spices. Stir till all the onions and garlic are coated with the seasonings/spices. Cook for 2 minutes before adding the capers and feta. Stir and cook for 3 minutes.
Step Four: To the pot, add the chickpeas, rice, or lentils (or a combination) and cook/heat for 5 minutes. Step Five: Remove the mixture from the pot and place it into a large mixing bowl. To the mixing bowl, add the panko and dill. Step Six: To the same saucepan, heat 1 tbsp of olive oil on medium heat and then cook down your walnut ground for at least 5 minutes, stirring frequently. To incorporate all those beautiful flavors built up at the base on the pot, deglaze with lemon juice and stir/scrape aggressively to clear the base on the pot.
Step Seven: Transfer the walnuts to the mixing bowl with the other ingredients and stir to combine. Let the mixture sit for 30 minutes before forming balls. Step Eight: Preheat the oven to 400F and line a baking sheet with parchment paper.
Step Nine: Now you can form the “meatballs”. I used a 1 1/2 tbsp. ice cream scoop to measure the size. I then rolled them and placed them on the baking sheet. Cook them for 35-40 minutes, flipping and turning at least twice to avoid any burning. Step Ten: Serve with fresh salad, grains, tzatziki, or even as a part of a platter! Storage: Place the balls in a tightly sealed container in the fridge for up to one week. You can also, bake, seal and store in the freezer for up to 2 months. You can also premake, not bake and store in the freezer for up to two months. Cook them in a preheated 400F oven on a parchment-lined baking sheet for 1 hour or until golden. Make sure you flip and move to avoid burning. Pre-make: If you want to premake the recipe I suggest making the recipe up till the baking step. Have them rolled and prepped in the fridge before baking. You can do this up to 48 hours in advance. Servings: This recipe serves 3 as a main meal but around 5-6 as an appetizer. Truthfully, I suggest doubling this recipe. They’re that good. Oil: If you prefer to make this recipe oil-free, then simply use water or vegetable stock to cook/steam the ingredients like the onions/garlic and walnuts. I recommend 3-4 tbsp. water or stock to replace the 1 tbsp. olive oil. Seasonings/Spices: This recipe is quite versatile, so if you prefer or fancy other herbs/spices then we encourage you to have fun and play around with those ingredients. Gluten-Free: To make this recipe gluten-free, use gluten-free panko crumbs. Feta: Vegan feta is completely optional. If you prefer or aren’t vegan, regular feta is fine!
Other Greek recipes to make:
Greek Salad Dressing Greek Meatballs with Whipped Feta Vegan Pastitsio Recipe Vegan Lemon Rice Soup
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