Description
These Baked Greek Lentil Meatballs with Tzatziki are a healthy, flavorful vegetarian dish perfect for a quick dinner. Made with protein-rich lentils and fresh herbs, these meatballs are baked to golden perfection and served alongside a refreshing homemade tzatziki sauce.
Ingredients
Scale
Meatballs
- 1 ½ cups cooked brown lentils (canned is fine)
- ½ red onion, finely chopped
- ¾ cup bread crumbs (gluten-free if needed)
- ¼ cup fresh chopped mint
- ¼ cup fresh chopped parsley
- 2 tablespoons tomato paste
- 1 egg
- ½-1 teaspoon salt
- Black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon soy sauce
- Juice from ½ lemon
Tzatziki Sauce
- ½ cup yogurt
- ¼ cup shredded cucumber
- Juice from ½ lemon
- Pinch of salt
- Pinch of black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped dill
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to bake the meatballs evenly to a golden brown.
- Prepare the Meatballs: Add cooked lentils, finely chopped red onion, bread crumbs, fresh mint, parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice to a food processor. Pulse the mixture until well combined but still slightly textured for best texture in the meatballs.
- Form the Meatballs: Roll the lentil mixture into evenly sized meatballs, roughly 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet to prevent sticking.
- Bake: Bake the meatballs in the preheated oven for 30-35 minutes until they are golden brown and firm to the touch, turning once halfway to ensure even cooking.
- Prepare the Tzatziki: While the meatballs bake, mix together the yogurt, shredded cucumber, lemon juice, salt, black pepper, minced garlic, and chopped fresh dill in a bowl to create a cool, creamy tzatziki sauce.
- Serve: Plate the baked lentil meatballs with a generous dollop of tzatziki sauce. Enjoy with warm pita bread, cooked quinoa, or a side of roasted vegetables for a wholesome meal.
Notes
- Using canned lentils speeds up prep time, but if using dried, be sure to fully cook and cool them before using.
- For gluten-free version, make sure to use gluten-free bread crumbs.
- The egg helps bind the meatballs; for a vegan alternative, try flax egg or other binders but results may vary.
- Adjust seasoning as needed, especially salt and lemon juice, for taste preference.
- These meatballs reheat well and can be frozen for meal prep convenience.
