Vegan Soutzoukakia (Greek Meatless Meatballs)

Ingredients

• 1 1/2 cups Cooked Green Lentils
• 1/2 cup Breadcrumbs
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Dried Oregano
• 1/2 tsp Cumin
• 1/4 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Olive Oil
• 28 oz Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1/2 cup Vegetable Broth

Instructions

1. 1In a large bowl, combine the 1 1/2 cups cooked green lentils, 1/2 cup breadcrumbs, 1/2 medium onion (grated), 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together thoroughly until well combined.
2. 2Roll the lentil mixture into small, oblong-shaped meatballs. You should have about 12-16 meatballs.
3. 3Heat the 2 tbsp olive oil in a large 12-inch skillet over medium-high heat, about 400°F (200°C). Carefully place the meatballs into the hot skillet and cook for 5-7 minutes, turning them occasionally, until they are browned on all sides.
4. 4Pour the 28 oz crushed tomatoes, 2 tbsp tomato paste, and 1/2 cup vegetable broth into the skillet with the meatballs. Stir everything together to combine.
5. 5Bring the sauce to a gentle simmer, then reduce the heat to medium-low, about 300°F (150°C). Cover the skillet and let the soutzoukakia simmer for 30 minutes, or until the sauce has thickened slightly and the meatballs are heated through. Stir occasionally to prevent sticking.
6. 6Serve the vegan soutzoukakia hot with rice or mashed potatoes.

Related Guides