Description
Baked Greek Lentil Meatballs with tzatziki are a wholesome and delicious twist on traditional meatballs, bursting with Mediterranean flavors. Made from protein-rich lentils and paired with a cool, creamy tzatziki sauce, these meatballs are perfect for cozy family dinners or as an impressive appetizer. Easy to prepare, this dish is sure to become a favorite at your table!
Ingredients
Scale
- 1 cup cooked green or brown lentils
- 1 cup breadcrumbs
- ½ cup fresh parsley, chopped
- ½ cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1 large egg
- Salt and pepper to taste
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 2 tbsp lemon juice
- 2 tbsp fresh dill or mint, chopped
Instructions
- Cook the lentils by rinsing them under cold water. Combine with three cups of water in a pot, bring to a boil, then simmer until tender (20-25 minutes). Drain excess water.
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- In a large bowl, combine cooked lentils (cooled slightly), breadcrumbs, parsley, sautéed onions, garlic, cumin, oregano, salt, pepper, and egg. Mix until well blended.
- Shape the mixture into balls about one inch wide and place them on the prepared baking sheet.
- Bake for 25-30 minutes until golden brown.
- For the tzatziki: Mix Greek yogurt with grated cucumber, lemon juice, dill or mint, salt, and pepper in a separate bowl.
- Serve warm meatballs alongside tzatziki for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 meatballs (100g)
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 50mg