Vegan Greek Meatballs with Tzatziki

• 2 cups cooked lentils
• 1 cup rolled oats
• 1 cup finely chopped spinach
• 1/2 cup finely diced red onion
• 3 cloves garlic, minced
• 1 tablespoon ground flaxseeds + 3 tablespoons water (flax egg)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for frying

For the Tzatziki Sauce:

• 1 cup vegan yogurt
• 1/2 cucumber, finely diced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Vegan Meatballs:
   • In a food processor, combine cooked lentils, rolled oats, spinach, red onion, garlic, flax egg, tomato paste, oregano, basil, salt, and pepper. Pulse until the mixture is well-combined.
   • Shape the mixture into meatballs and place them on a baking sheet.
   • Heat olive oil in a pan over medium heat. Fry the meatballs until golden brown on all sides.
2. Make the Tzatziki Sauce:
   • In a bowl, mix vegan yogurt, diced cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. Stir until well-combined.
3. Serve and Enjoy:
   • Arrange the Vegan Greek Meatballs on a plate and serve with a side of Tzatziki sauce.

Nutritional Information:

• Calories: Approximately 250 per serving.
• Servings: This recipe makes around 20 meatballs.
• Smart WW Points: 6 points per serving.

Additional Tips:

• Customize the size of the meatballs based on your preference.
• Serve the meatballs on a bed of quinoa or couscous for a complete meal.

Delight in the Greek Experience:

Savor the essence of the Mediterranean with these Vegan Greek Meatballs. The combination of lentils, oats, and a medley of herbs creates a satisfying and flavorful experience. Paired with the cool and tangy Tzatziki sauce, this dish is a celebration of plant-based culinary excellence. Enjoy the robust flavors and textures that transport you to the sunny shores of Greece.