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Vegan Meatball Appetizers With Cucumber Dill Dip
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Vegan Meatball Appetizers With Cucumber Dill Dip

The perfect light and fresh appetizer for any occasion.
Course Appetizer
Cuisine American
Keyword appetizer, cucumber, cucumberdilldip, dairyfree, glutenfree, jackfruit, meatballs, veganmeatballs, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 166kcal
Author Alkaline Recipes

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.

Notes

Also pictured:  Chipotle Cashew Dip which can be found here.