Vegan Meatball Appetizers With Cucumber Dill Dip are the perfect choice when you need a great tasting, easy to make and yummy snack. With jackfruit as the base, these balls have the exact texture of meat, and are chewy and filling. Add a little smoked paprika and green chiles, and you have kicked the flavor up a notch! Yes, in less than an hour, these vegan meatballs are ready to dip into the light and fresh Cucumber Dill Dip or your favorite sauce or dressing. Vegan, gluten free, dairy free.

Recipe

Vegan Meatball Appetizers With Cucumber Dill Dip

Alkaline Recipes

The perfect light and fresh appetizer for any occasion.

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings

Calories 166 kcal

Ingredients

Meatballs

1 cup oatmeal
1 14 oz can jackfruit, organic
3 tablespoon ground flax seed meal
1 teaspoon sea salt
½ teaspoon smoked paprika
2 teaspoon granulated garlic or garlic powder
4 cloves garlic
3 tablespoon green chiles, canned
¼ cup onions
7 oz tofu

Cucumber Dill Dip

½ cup sliced cucumber
3 cloves garlic
½ teaspoon sea salt
½ cup vegan yogurt
1 tablespoon fresh dill
1 teaspoon fresh parsley garnish

Instructions

Meatballs

Preheat oven to 375. Add all ingredients to food processor and pulse until mixed well, but not pulverized.
Roll meatballs, approximately 1 inch or 1 teaspoon in size. Makes approximately 30 meatballs. Place meatballs on baking sheet with silicon or parchment paper.
Bake at 375 degrees for 20-25 minutes. Serve with Cucumber Dill Dip

Cucumber Dill Dip

Add all ingredients except dill to small blender. Blend until smooth. Add dill and pulse for a few seconds, leaving some dill pieces visible. Serve with meatballs and garnish with dill and parsley.