Description
These Baked Greek Lentil Meatballs with Tzatziki are a flavorful and satisfying vegetarian dish that is perfect for a Greek-inspired meal. The meatballs are made with cooked lentils, breadcrumbs, and aromatic spices, baked until golden brown and served with a creamy cucumber yogurt tzatziki sauce.
Ingredients
Scale
Lentil Meatballs:
- 1 ½ cups cooked brown or green lentils
- ½ cup breadcrumbs
- ½ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large mixing bowl, mash the cooked lentils and mix with breadcrumbs, onion, garlic, parsley, oregano, cumin, salt, pepper, and egg. Shape into meatballs and place on the baking sheet. Bake for 18-20 minutes.
- Make the tzatziki: Combine yogurt, cucumber, lemon juice, dill, garlic, salt, and pepper in a bowl. Refrigerate until serving.
- Serve: Serve the lentil meatballs warm with tzatziki sauce.
Notes
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- These meatballs are delicious in pita wraps with lettuce, tomato, and extra tzatziki.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 260
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 55 mg
