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Greek-Style Incogmeato® Ground Blend Meatballs
Greek-Style Incogmeato® Ground Blend Meatballs 1

Greek-Style Incogmeato® Ground Blend Meatballs

Products Used: Incogmeato® Plant-Based Ground
Servings: 2

Ingredients

Meatballs

  • 8 oz. Incogmeato™ Ground Blend
  • 1 Tbs. Garlic, chopped
  • 2 oz Yellow onion, small diced
  • 3 Tbs. Fresh cilantro, chopped
  • ½ tsp. Ground cumin
  • ½ tsp. Ground coriander
  • ½ tsp Smoked paprika
  • ½ tsp. Allspice
  • ½ tsp. Ground cardamom
  • ½ tsp. Ground ginger
  • 1 slice Bread, torn and soaked in water
  • 1 ea. Egg
  • 4 oz. Olive oil
  • to taste Salt and pepper

Roasted Red Pepper Salad

  • 1 ea. Red bell pepper, fire roasted, seeded, and julienned
  • 1 oz. Olive oil
  • 1 Tbs. Garlic, chopped
  • 2 oz Yellow onion, small diced
  • 1 Tbs. Honey
  • 1 Tbs. Capers
  • 2 oz. Almonds, roughly chopped
  • 2 Tbs. Mint, chopped
  • to taste Salt and pepper

Yogurt Sauce

  • 6 oz. Greek yogurt
  • 4 oz. Cucumber, seeded and diced
  • 2 tsp. Red wine vinegar or lemon juice
  • 3 tsp. Cilantro, chopped
  • 1 tsp. Roasted garlic
  • to taste Salt and pepper

Recipe Directions

For the meatballs:
1. Add the Incogmeato® Ground Blend, onions, garlic, cilantro, and spices to a large mixing bowl along with the bread, egg, and olive oil. Season with Kosher salt and black pepper. Mix until everything is well incorporated.
2. Divide the mixture into small portions, about ½ oz. each. Roll into balls, arrange on a tray, and cover. Refrigerate for 30 minutes.
3. Once meatballs are chilled, heat a non-stick pan over medium-low heat. Drizzle the meatballs with olive oil and add to hot pan. Cook for 7 minutes, turning constantly to ensure that they are caramelized all around and fully cooked.
For the roasted red pepper salad:
1. Roast red pepper over an open flame burner until all sides are fully charred. Wrap pepper in plastic wrap and let rest for 5 minutes. Once rested, remove from plastic wrap and remove all charred skin. Cut in half, remove ribs and seeds, and slice into small strips.
2. Heat a non-stick pan and add olive oil, garlic, and onion. Cook until translucent, then add sliced peppers and cook another two minutes. Remove from heat and add the rest of the ingredients; toss to fully incorporate. Season with salt and pepper.
For the yogurt sauce:
1. Combine Greek yogurt, cucumbers, vinegar or lemon juice, cilantro, roasted garlic, salt, and pepper together and let rest for at least 30 minutes before serving.
To serve:
1. Place a generous amount of yogurt sauce at the bottom of the plate, top with Incogmeato® Ground Blend Meatballs. Garnish with roasted red pepper salad and a drizzle of extra virgin olive oil.