BY Brian Watson
| Moderate | Vegan
Feta Meatball Sandwich
INGREDIENTS
Meatballs:
- 1 lb. vegan ground beef
- ½ cup Follow Your Heart Dairy-Free Feta Crumbles
- 4 cloves garlic (minced)
- 1 medium shallot (finely diced)
- ¼ cup chopped parsley
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground
- 1 tsp coriander
- 1 tbsp fresh chopped dill
- 1/3 cup breadcrumbs
- ¼ cup unsweetened plant milk
- salt & pepper to taste
Garlic Dill Sauce:
- 1 cup Follow Your Heart Original Vegenaise
- 3 cloves garlic (minced)
- juice of ½ – 1 lemon
- 2 tbsp fresh chopped dill
- salt & pepper to taste
Veggie Salad:
- ½ cup diced tomato
- ½ cup diced cucumber
- ¼ cup diced red onion
- 1 tbsp chopped parsley
- 2 tsp olive oil
- 1 tbsp lemon juice
- salt & pepper to taste
INSTRUCTIONS
- To make the Garlic Dill Sauce, simply combine everything in a bowl and taste and adjust for
- Set aside in the fridge for 30 minutes.
- Prepare the Veggie Salad by also simply combining everything in a bowl. I recommend
- patting the tomatoes and cucumbers dry before adding them. I also recommend scooping
- out the guts of the cucumber before dicing since it is mostly water.
- To make the meatballs, combine all the ingredients in a large bowl. Scoop out about 1.5 – 2
- oz of the mixture and roll it into a ball. You should have about 12-16 meatballs.
- Add the meatballs to a skillet and cook over medium heat for about 12 – 15 minutes. Brown
- each side of the meatballs by letting them cook for about 3 minutes and then turning them
- to another side.
- Once meatballs are browned and cooked through, remove from the heat.
- Get a sandwich roll, you can toast it on a griddle until slightly browned. But add some of
- the sauce to it, the meatballs, more sauce and some more Dairy-Free Feta Crumbles, and then some of
- the veggie salad. Wrap in some deli paper if you like, or just dig in immediately!
