Baked Greek Lentil Meatballs with Tzatziki Recipe
Delicious and healthy Baked Greek Lentil Meatballs served with a creamy homemade tzatziki sauce. These lentil meatballs are packed with Mediterranean flavors, baked to golden perfection, and perfect for a nutritious vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Lentil Meatballs
- 1 cup dried green lentils
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- ½ cup panko breadcrumbs
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- Olive oil (for sautéing and drizzling)
Tzatziki Sauce
- 1 cup plain full-fat yogurt
- 1 medium cucumber, grated and drained
- 2 tbsp fresh lemon juice
- Salt to taste
- Chopped dill (optional)
Instructions
- Cook Lentils: Rinse the dried green lentils under cold water. In a pot, combine the lentils with 3 cups of water and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set lentils aside to cool.
- Sauté Onion and Garlic: Heat a little olive oil in a skillet over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes until translucent and soft. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat and let cool.
- Mix Meatball Ingredients: In a large bowl, combine the cooked lentils, sautéed onion and garlic, panko breadcrumbs, eggs, chopped parsley, dried oregano, ground cumin, and salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated and the mixture is sticky enough to shape into balls.
- Preheat Oven and Shape Meatballs: Preheat your oven to 375°F (190°C). Grease a baking sheet with olive oil or line it with parchment paper. Shape the lentil mixture into evenly sized meatballs and place them on the prepared baking sheet, leaving space between each meatball.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the lentil meatballs for 25-30 minutes, or until they are golden brown and firm on the outside. Turn them halfway through baking if desired to ensure even browning.
- Prepare Tzatziki Sauce: In a bowl, combine the plain full-fat yogurt, grated and well-drained cucumber, fresh lemon juice, salt to taste, and chopped dill if using. Mix until smooth and creamy. Chill until ready to serve.
- Serve: Serve the warm baked lentil meatballs with a generous dollop of the homemade tzatziki sauce on the side.
Notes
- Make sure to drain the grated cucumber thoroughly to avoid watery tzatziki sauce.
- You can substitute panko breadcrumbs with gluten-free breadcrumbs if needed.
- These meatballs can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
- Add a pinch of chili flakes to the meatball mixture for a spicy kick.
- Use fresh herbs like mint or dill in the tzatziki for a fresher flavor.
Keywords: Greek lentil meatballs, vegetarian meatballs, baked lentil balls, Greek cuisine, healthy vegetarian recipe, tzatziki sauce