RECIPE BY: Olive & Mango
These Greek vegan meatballs are perfect for no-fuss weeknight dinners, excellent as a mezze or for including in your mezze platter, and also for grab-n-go meals. They are a staple in Greek cuisine and are definitely one of my favorites.
For 18 to 22 vegan meatballs (1-1½ tbsp each)
- 1 cup cooked and cooled Organic Tri-Color Royal Quinoa (make sure it’s cooked and completely cooled before using)
- 1 15-oz can black beans (rinsed, drained, dried)
- 4 Tbsp olive oil divided
- 3 cloves garlic chopped finely
- ½ cup diced shallot or onion
- Salt and pepper to taste
- 2 ½ tsp fresh oregano (or sub half the amount of using dried oregano)
- ½ tsp red pepper flake (optional)
- ½ cup plus 1⁄4 cup of GoGo Quinoa All Purpose GF flour (plus more for dusting the meatballs before pan frying)
- 2 Tbsp tahini
- 3 Tbsp mixture of chopped fresh parsley, dill and mint (the fab trifecta of herbs in Greek meatballs)
- Preheat oven to 350 ° F. Place dried black beans on a parchment-lined baking sheet and bake for 10-15 minutes until beans appear cracked and feel dry to the touch. Remove them from the oven and then increase oven heat to 375 ° F
- Heat a large skillet over medium heat. Once hot, add 2 tbsp of the olive oil, garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened and translucent, stirring frequently. Remove from heat and reserve pan for later use.
- Add black beans to a food processor along with garlic, shallots, salt and pepper, oregano, red pepper flake, and pulse a couple of times into a loose meal being careful not to over mix.
- Then add the quinoa, flour, tahini, fresh parsley, mint and dill, and pulse to combine until a textured dough forms and can be formed when pressed between your fingers. Test for salt and pepper and texture. If it’s too tacky or wet, add a little more flour and pulse to combine.
- Scoop out heaping 1-1½ Tbsp amounts (using a scoop or a tbsp measuring spoon – these ones shown are approx 1 tbsp) and gently form into small balls using your hands. First patting them and then rolling them. Add to a plate and refrigerate for 15 minutes. Chilling is optional but ensures the meatball stays together better during pan frying.
- Place the remaining 1⁄4 cup of flour in a small bowl and heat the pan up again and add the remaining olive oil. Dust the the meatballs with flour (roll them around in the flour and shake off excess) and add them to the pan and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20 minutes or until golden brown on the edges and slightly dry to the touch.
- These meatballs are delicious as is served in a mezzo platter just like this one with hummus and tzatziki or you can add some herbed marinara to the pan to make them with saltsa or drop them in your youverlakia (Greek meatball stew/soup).
- Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375 ° F oven until warmed through. I like to make a few batches and freeze them because they are great in spanakorizo rice bowls or in pita with lots of tzatziki.