Veg Greek Meatballs with Feta Cheese Recipe | Vegetarian Times Skip to main content

Veg Greek Meatballs with Feta Cheese

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.



Ingredient Line: 
3 8-oz. pkg. plain seitan, rinsed and drained
Ingredient Line: 
1 8-oz. pkg. low-fat cottage cheese or ricotta
Ingredient Line: 
1 cup unseasoned breadcrumbs
Ingredient Line: 
1 small onion, finely chopped (1 cup)
Ingredient Line: 
1 large egg, lightly beaten
Ingredient Line: 
3 Tbs. lemon juice
Ingredient Line: 
2 Tbs. finely chopped fresh dill
Ingredient Line: 
2 Tbs. finely chopped fresh mint and/or parsley, plus more for garnish
Ingredient Line: 
2 tsp. ground cumin
Ingredient Line: 
1 tsp. baking soda
Ingredient Line: 
½ tsp. allspice
Ingredient Line: 
¼ tsp. ground cinnamon
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 25-oz. jar tomato sauce
Ingredient Line: 
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.

Nutrition Information: 

21 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
14 g
16 mg
684 mg
2 g
4 g
Serves 12 (Makes 48 meatballs)

Comments on this Recipe

Ditto on the not staying together. I did love the flavor though.

After reading all of your comments about the meatballs not staying together and whipping up a batch myself, I felt the consistency was to mushy. I added approximately 1/4 C of additional breadcrumbs and the meatballs came out perfectly!

This looks like a great recipe for anyone to try. and it seems very easy

Where do you buy Seitan? I'm new to considering becoming a vegatarian.

I made this tonight and while the flavor was very nice, the meatballs did not stay together after baking the second time with the tomato sauce. I may try it again, but heat the sauce separately and add them together on the plate.

Flavors are great, but mine did not stay together either, needs a little tweaking. Definitely worth a try.

Nikki, You can usually find seitan in the refrigerated section near the fresh vegetables. It's by the tofu and other vegetarian items. Also, there are dry mixes available in some health food stores, like Whole Food and Fresh Market. If you can't find it, post here and I'll send you my recipe. Making it yourself, though, is a long drawn out process.

Chiming in to agree that the "meat"balls did not stay together. I made this dish last evening, and while I liked the flavor, the texture was not firm enough. I jokingly told my family we were having "mushballs" instead. Oh, and I'll also add that I used a 9x13 baking dish, yet I could not fit all the "meat"balls into it. It does make a lot!

I could not find plain seitan that was pre mixed so I grabbed some seitan based sausage. and it turned out great. thanks for the recipe.

Just made these tonight and mine didn't stay together either (kept thinking of that line from the song “and now my poor meatball was nothing but mush.”) I thought maybe it was because I made my own seitan and those instructions called for slow cooking and storing it in veg broth until use, but now that I read the other comments, maybe that didn’t really matter! I will try it again though with store-bought seitan, and using parsley instead of the mint.

I made these for me and my girlfriend's one-year anniversary. On the plate, you can't even tell the difference between these and regular meatballs! I am the farthest thing from a Vegetarian but I actually enjoyed these.

If it's not sticking together it's the egg. When making "meatball or meatloaf" you add egg. It may need 2 eggs instead of one to not be so dry. Now here is my question. I want to make these for my vegan family. I don't think egg replaceer is going to be what it needs to make it stick like and egg would. What would you use in place of the eggs? Bananas or applesauce would give it a weird flavor I don't want in my meatless meatballs. Any suggestions?

Had absolutely no issues keeping the balls together. Mine stayed just fine. Really yummy recipe and full of protein! Thanks!

I'm thinking about making this recipe, but what does fragrant mean?

You could use ground flaxseed with water to substitute for egg.

you could use chia seeds as an egg replacer. Combine 1tbsp ground chia seeds with 3tbsp water. Let sit 2-5 minutes until gelatinous. That equals one egg. Really good binder. Can't wait to try these meatballs as hoagies!

I'm going to try this recipe with homemade seitan from the "Vegetarian Time's" recipe archives, how many cups of my own seitan do you think equals "3 eight oz packages"? (I don't have a kitchen scale) Also, to Barb, ground flaxseed with water is an excellent egg substitute, never tried the chia seeds by Morgan but sounds like it would work well

This was quite tasty, but a little strong on the allspice for my preference. I added red wine vinegar and a cinnamon stick to the tomato sauce, per my SO's Greek mother's advice. The meatballs fell apart, but I made my own seitan which could have been the issue. Will make again with minor adjustments.

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.

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??

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

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.

gotta try these

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!

This looks like a great bunch of meatless meatballs.

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

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.

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

Can you you drained extra-firm tofu for seitan?

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

What can you substitute for the egg

What is seitan?

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.