Ingredients
Scale
Meatballs:
- 2 tbsp olive oil (to cook meatballs)
- 1 can of white beans (drained/rinsed)
- 1/3 cup nuts, chopped walnuts
- 1 cup sliced mushrooms, chopped
- 1 cup yellow onion, chopped (finely)
- 4 garlic cloves, minced
- 2 tbsp fresh parsley
- 1 1/2 tbsps fresh oregano (or 1tsp dried oregano)
- Salt/Pepper as needed
- 2 tbsps ground flax mixed with 3 tbsps water
- 1/2 cup bread crumbs
Tzatziki Sauce:
- 1 cup vegan sour cream or plain yogurt
- 1/2 cup english cucumber, sliced into triangles
- 2 tablespoons lemon juice
- 1/2 tsp lemon zest
- 2 tbsps fresh dill, chopped (or 1/2 teaspoon dry dill)
- 2 tsps garlic, minced
- salt to taste
Orzo Pasta:
- 2 cups cooked orzo pasta
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tbsp olive oil
- 2 cloves garlic, minced
Instructions
- Meatballs: Make the flax eggs, set aside. The mixture should be slightly thick.
- In a pan over medium heat add the diced onion and mushrooms with a lil olive oil and cook until translucent and mushrooms are slightly reduced in size. About 5 to 7 minutes. Now add the garlic, cook for 2 more minutes and set aside.
- Take all the prepped meatball ingredients and combine in a large bowl sightly mashing together. You want to have at least 75% mashed with some beans still there to hold everything together. Form Balls and set aside.
- In a large skillet, heat the olive oil to med/high heat and cook the balls making sure to cook the entire ball 5-7 mins. The more balls on the pan the longer it takes to cook.
- Make the Tzatziki sauce: In a small bowl combine everything together, set aside.
- Cook the orzo pasta according to instructions and toss and coat in the remaining ingredients.
- Assemble the Bowls: Serve greek meatballs warm with orzo pasta. Garnish with Tzatziki sauce, cucumbers, lemon, lemon zest, dill, and parsley.
- Prep Time: 15 mins
- Cook Time: 10 mins