nutritional information

Per Serving (4 meatballs):

  • Calories: 168
  • Protein: 21 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 14 g
  • Cholesterol: 16 mg
  • Sodium: 684 mg
  • Fiber: 2 g
  • Sugar: 4 g

Veg Greek Meatballs in a Fragrant Tomato Sauce with Feta Cheese

Veg Greek Meatballs in a Fragrant Tomato Sauce with Feta Cheese

Serves 12 (Makes 48 meatballs)

Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated. Recipe adapted from The Family Dinner.
  • 3 8-oz. pkg. plain seitan, rinsed and drained
  • 1 8-oz. pkg. low-fat cottage cheese or ricotta
  • 1 cup unseasoned breadcrumbs
  • 1 small onion, finely chopped (1 cup)
  • 1 large egg, lightly beaten
  • 3 Tbs. lemon juice
  • 2 Tbs. finely chopped fresh dill
  • 2 Tbs. finely chopped fresh mint and/or parsley, plus more for garnish
  • 2 tsp. ground cumin
  • 1 tsp. baking soda
  • ½ tsp. allspice
  • ¼ tsp. ground cinnamon
  • 2 Tbs. olive oil
  • 1 25-oz. jar tomato sauce
  • 1 cup crumbled feta cheese, optional

1. Pulse seitan in food processor until finely ground. Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper, 
if desired. Chill 30 minutes.

2. Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–size meatballs, and place in prepared baking dish. Bake 20 minutes.

3. Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.

September 2011 p.65

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My boyfriend said I can never make these again. I had to add an extra egg to keep them together, then they blew up in the oven and they were very mushy. I didn't mind the flavor and I have to eat all the left overs alone :( Oh well.... can't win them all.

Robyn W. - 2015-11-02 00:07:58

What is seitan?

Jill Clark - 2015-02-05 20:53:23

What can you substitute for the egg

lyn - 2015-02-04 21:21:28

Are these freezable and if so approximately long will they keep in the freezer?

Jennifer - 2015-02-04 18:13:06

Can you you drained extra-firm tofu for seitan?

:D - 2014-08-11 17:10:09

Susan: I think you answered your own question. Because this is Vegetarian Times, not Vegan Times.

Michele - 2014-03-04 20:47:21

For those having consistency issues, you might consider straining your cottage cheese, which is something a lot of recipes don't ever include, but can make a big difference in the amount of moisture in a mix. I just dump my cheese in a fine strainer, or even in a thin bar towel and gently squeeze the excess water out.

Nicci - 2014-03-04 20:24:51

What is seitan, and where can I buy it and what is the reason for the sodium being so high?

Linda Porter - 2014-02-19 20:35:51

This looks like a great bunch of meatless meatballs.

Mom - 2013-09-24 23:24:24

If you are going to use real eggs and cheeses, what's the point of making them with seitan? I know this is Vegetarian Times, not Vegan Times, but still!

Susan - 2013-09-24 15:15:01

gotta try these

Twana Hatter - 2012-07-15 02:34:52

Didn't care for these at all. The spices made it taste like an Indian curry. Consistency wasn't an issue, but with the overpowering taste it was hard to notice anything else.

Ryan Kendall - 2012-04-24 04:38:40

Another thought about the "Won't hold together" issue: I think the homemade seitan is much more moist than the commercial kind.

Lucia Chappelle - 2012-04-17 04:05:43

Love this recipe!!! I waited a long time to try it, because I found store-bought seitan to be awfully expensive -- then I discovered how insanely easy it is to make your own seitan, and I was off to the races! I've never had the fresh dill on hand, so I substituted with about half as much dry. Funny thing I'd note: it's not actually the tomato sauce that's fragrant, it's in the spicing of the balls themselves. Didn't have the slightest trouble with them not staying together -- the consistency was great as is! I'm wondering how much the breadcrumbs have to do with it -- the finer the better??

Lucia Chappelle - 2012-04-17 01:54:02

I read through the comments and modified the recipe (extra bread crumbs and extra binder- ground flax to substitute for 2 eggs)to include suggestions to rectify mushiness but they still turned out really mushy. I ended up eating them in cheese buns as meatball sandwiches. Yummy but not worth all the effort for a sandwich.

Kit - 2012-03-07 04:00:33