Greek-Style No-Meatballs
Crunchy, aromatic and delicious, these no-meatballs are perfect for the summer. Eat with fresh salad and optionally a very cold lager. Non-vegans would never know what hit them!
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Greek-Style No-Meatballs
Crunchy, aromatic and delicious, these no-meatballs are perfect for the summer. Eat with fresh salad and optionally a very cold lager. Non-vegans would never know what hit them!
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| Servings | Prep Time |
| 20no-meatballs | 15minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 400g Vegan Mince
- 1tbsp Olive oilextra virgin
- 1-2slices Stale Bread
- 1clove Garlicminced
- 1/2medium Red Onionfinely chopped
- 30g Parsleyfresh
- 1pinch Oreganodried
- 1pinch Mintdried
- Salt and Pepperto taste
- 1/4cup Sunflower Oilfor frying
Instructions
- Soak the stale bread in water for 10-15 minutes. When ready to use squeeze to remove most of the water.
- Mix all the ingredients in a box with your hands.
- Shape the no-meatballs and warm up the sunflower oil in a pan.
- Fry, turning every few minutes until all sides are golden brown.
- Take out of the pan and place on a plate covered with kitchen paper to absorb any extra oil.
- Serve while hot and enjoy!
Recipe Notes
Jo’s Tips
- Adding the stale bread makes the no-meatballs light and fluffy. You may need to add more or less bread depending on the type of mince you use.
- Dried mint is preferable in my family’s recipe but if you don’t have any you can use 1 tbsp of fresh mint instead.
- The onion needs to be chopped very, very finely so that it doesn’t stick out too much during frying and burns.
- For an extra kick, add a squeeze of lemon juice on the no-meatballs on your plate before eating.