Greek Vegetarian Meatballs
These Greek Vegetarian Meatballs are a cozy, protein-packed, veggie-forward dish made with chickpeas, walnuts, and sun-dried tomatoes. Easy to prep, pressure-cooked for ultimate tenderness, and served with creamy tzatziki and pita — it’s a meatball miracle.
Equipment
- 1 Mixing bowl Large
- 1 Food processor
- 1 Baking sheet lined with parchment paper
- 1 Pressure cooker optional for additional tenderness
Ingredients
Main ingredients
- 2 15 ounce cans chickpeas drained and rinsed
- 0.25 cup raw walnut halves
- 0.25 cup minced red onion
- 0.25 cup minced sun-dried tomatoes pat dry
- 0.25 cup fresh parsley leaves packed
- 4 cloves garlic roughly chopped
- 0.5 teaspoon lemon zest
- 0.5 medium lemon juiced
- 8 ounces frozen chopped spinach thawed and squeezed dry
- 0.33 cup oat flour or AP or white whole wheat
- 0.5 to 0.75 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 1 large egg lightly beaten
- tzatziki for serving
- pita bread for serving
Instructions
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine chickpeas, walnuts, onion, sun-dried tomatoes, parsley, garlic, lemon zest and juice in food processor. Pulse to combine.
- Add spinach and oat flour. Pulse until mixture holds together but has some texture.
- Transfer to bowl, mix in salt, pepper, and egg. Form 1½ inch diameter balls and place on baking sheet.
- Bake for 25–30 minutes, flipping halfway until lightly browned.
- Optional: Place baked meatballs on trivet inside pressure cooker with 1 cup of broth/water. Cook on high pressure 6 minutes, natural release 5 minutes then slow release.
Notes
Serve with tzatziki and warm pita bread. Freeze leftovers for later, reheat gently in broth or steam method for best result. Swap egg for flax egg for vegan version if desired.