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.

Print Pin 5 from 1 vote Vegan Meatball Appetizers With Cucumber Dill Dip The perfect light and fresh appetizer for any occasion.

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 6 Calories 166 kcal Author greenschemetv Ingredients Meatballs 1 cup oatmeal

1 14 oz can jackfruit, organic

3 tbsp ground flax seed meal

1 tsp sea salt

1/2 tsp smoked paprika

2 tsp granulated garlic or garlic powder

4 cloves garlic

3 tbsp green chiles, canned

1/4 cup onions

7 oz tofu Cucumber Dill Dip 1/2 cup sliced cucumber

3 cloves garlic

1/2 tsp sea salt

1/2 cup vegan yogurt

1 tbsp fresh dill

1 tsp 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 tsp 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. Nutrition Calories: 166 kcal

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