Baked Greek Lentil Meatballs with Tzatziki Recipe
These baked Greek lentil meatballs are a delicious and healthy vegetarian alternative to traditional meat meatballs, packed with protein-packed green lentils and aromatic herbs. Served with a refreshing homemade tzatziki sauce made from yogurt, cucumber, and lemon juice, this dish offers a vibrant Mediterranean flavor perfect for a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 18-20 meatballs (serves 4) 1x
- Category: Main Dish
- 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 lentils thoroughly under cold water. In a medium pot, combine rinsed lentils with 3 cups of water and bring to a boil. Reduce the heat to a simmer and cook the lentils until tender, about 20-25 minutes. Drain any excess water and set lentils aside to cool slightly.
- Sauté Onions and Garlic: Heat a drizzle of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and soft, approximately 5 minutes. Add minced garlic and sauté for an additional minute until fragrant. Remove from heat.
- Combine Meatball Mixture: In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic, panko breadcrumbs, eggs, chopped fresh parsley, dried oregano, ground cumin, and salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated, forming a cohesive mixture.
- Preheat Oven and Form Meatballs: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. Shape the lentil mixture into meatballs, about 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes or until they are golden brown and firm, turning them halfway through baking if desired to ensure even browning.
- Prepare Tzatziki Sauce: While the meatballs bake, prepare the tzatziki sauce by combining 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 lentil meatballs with a generous side of the refreshing tzatziki sauce for dipping or drizzling, pairing perfectly for a Mediterranean-inspired meal.
Notes
- Drain the grated cucumber thoroughly to prevent watery tzatziki sauce.
- Use panko breadcrumbs for light and airy meatballs; substitute gluten-free breadcrumbs for gluten-free variation.
- For a vegan version, substitute eggs with flax eggs and use a dairy-free yogurt alternative.
- These meatballs can be made ahead and refrigerated or frozen for meal prep.
- Add a pinch of chili flakes into the meatball mixture for a spicy kick.
Keywords: Greek lentil meatballs, baked vegetarian meatballs, tzatziki sauce, Mediterranean lentil recipe, healthy meatball alternative, green lentil meatballs
