These delicious Greek inspired walnut meatballs are so versatile and can be served as an appetizer or main dish.
3/4 cup plain Greek yogurt or vegan yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon roughly chopped fresh dill
1 clove grated or minced garlic
1/8 teaspoon sea salt
Pinch of pepper
1/2 of a medium cucumber, grated and squeezed or patted dry between paper towels to remove any excess liquid
2 tablespoons olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
1/4 cup feta or vegan feta cheese
3 tablespoons capers, drained
1 tablespoon umami spice
2 teaspoons dried oregano
2 teaspoons dried thyme
1/4 teaspoon pepper
3/4 cup California Walnuts
1/2 cup cooked chickpeas, rice, or lentils
1/4 cup panko breadcrumbs
2 tablespoons lemon juice
2 tablespoons roughly chopped fresh dill
Olive oil spray
Stir together all tzatziki sauce ingredients in a medium bowl; cover and refrigerate for at least 1 hour or overnight. The flavor will continue to improve the longer it sits.
Heat olive oil in a medium skillet over medium heat. Add onion and garlic and cook for 5 minutes, stirring frequently. Remove from heat and stir in feta, capers and seasonings; let cool slightly.
Place walnuts and chickpeas, rice or lentils in a food processor and pulse to coarsely chop. Add onion mixture, breadcrumbs and lemon juice and pulse again until all ingredients are chopped and mixture holds together when gently pressed together, being careful not to over mix. Add dill and pulse to mix. Let stand for 15 minutes.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Roll into 18 equal balls, slightly larger than a tablespoon, and place on baking sheet. Coat with olive oil spray and cook for 30 minutes, turning and coating with olive oil spray every 10 minutes.
Serve with tzatziki sauce, a Greek salad, grains, or as a part of an appetizer platter.
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