Mediterranean Style Meatballs - Vegan

Mediterranean Style Meatballs - Vegan

These are a super flavorful meatball with lots of spices, topped with onions and peppers in a lemon parsley sauce.  Serve with rice or sandwich style on warm pita bread with tahini sauce.

Meatball Ingredients:

4 Tablespoons olive oil (enough to coat the bottom of your pan)

1 (12oz) package vegan ground "meat"

1- 1/2 cup panko bread crumbs

3 eggs (using Egg Replacer equivalent)

1 shallot, minced

3 green onions, fine choppped

2 Tablespoons minced garlic

2 Tablespoons capers chopped

2 Tablespoons fresh dill minced

4 Tablespoons flat leaf parsley, fine chopped

2 Tablespoons ground cumin

1/2 teaspoon fresh ground pepper

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 teaspoon ground cardamon

1 teaspoon soy sauce

1 teaspoon sea salt

1/2 Tablespoon paprika (at the end)

Sauce Ingredients:

1 onion, thinly sliced

1 red bell pepper, julienned

2 Tablespoons garlic, minced

2 Tablespoons fresh thyme, chopped

1 Tablespoon fresh dill, chopped

2 Tablespoons fresh lemon juice

1 cup vegetable stock

Salt and fresh ground pepper to taste

2 Tablespoons flat leaf parsley, chopped

Meatball Preparation:

In a large mixing bowl, whisk together the egg replacer until frothy.  Add the breadcrumbs and mix until moist.  Add a tiny bit more water if necessary.  Add the rest of the meatball ingredients (except the paprika) and mix with your hands until well combined.  Form into small balls, sprinkle with paprika, and set aside.

In a large skillet, heat olive oil until shimmering (very hot). Add the meatballs.  Allow them to brown before turning.  Brown on all sides.  Remove from the pan and set aside.  Remove all crumbs from the skillet but save the oil in the skillet to cook the sauce.

(note, if you are using a non-stick pan, make sure to get under the meatballs with a spatula when turning them to keep the nicely browned layer intact)

Sauce Preparation:

In the same large skillet, saute the garlic, onions and peppers until soft.  Add the dill, thyme, lemon juice and vegetable broth.  Simmer for 5 minutes.  Taste test and adjust salt and pepper.  Add the meatballs back in and simmer for another 5 minutes or until the sauce has reduced and the meatballs are cooked through. 

Serve with rice, couscous, or warm pita bread

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