Greek Lentil Meatballs with Tzatziki Recipe
These Baked Greek Lentil Meatballs are a delicious, healthy plant-based alternative to traditional meatballs, packed with tender green lentils and aromatic herbs. Baked until golden and firm, they are perfectly complemented by a creamy, refreshing tzatziki sauce made from Greek yogurt and cucumber. This easy-to-make recipe is perfect for a wholesome appetizer or a main dish that's full of Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 20 small meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Meatballs
- 1½ cups cooked green lentils, drained and mashed
- ½ cup panko breadcrumbs
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 large egg
Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the meatball mixture: In a large bowl, combine the mashed cooked green lentils, panko breadcrumbs, finely chopped red onion, minced garlic, chopped fresh parsley, chopped fresh dill, dried oregano, ground cumin, salt, black pepper, olive oil, and the egg. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the meatballs: Using your hands, form the mixture into small, evenly sized meatballs and place them spaced apart on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. Halfway through the baking time, carefully turn the meatballs to ensure they brown evenly all around. Bake until golden brown and firm to the touch.
- Prepare the tzatziki sauce: While the meatballs are baking, combine the plain Greek yogurt, grated and well-drained cucumber, minced garlic, lemon juice, olive oil, and salt in a bowl. Stir the mixture until smooth and refrigerate until ready to serve.
- Serve: Remove the meatballs from the oven and serve them warm with the chilled tzatziki sauce on the side for dipping.
Notes
- For best texture, ensure lentils are slightly mashed but still have some whole lentil pieces for bite.
- If you prefer a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- The egg helps bind the meatballs; for a vegan alternative, try using a flax egg, but note texture changes.
- Squeezing excess water from the cucumber is crucial to prevent a watery tzatziki sauce.
- To enhance flavor, allow the meatball mixture to rest for 10 minutes before shaping.
