This delicious, vegan Greek meatballs recipe is served with a fresh salad, whipped feta, and creamy orzo.
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GET THE RECIPE
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.
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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.
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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.
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Prepare the salad by adding all the ingredients into a small bowl and stir till combined. Set aside to marry.
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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.
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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.
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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!
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