Description
Discover a delightful recipe for Baked Greek Lentil Meatballs with Tzatziki. These flavorful, plant-based meatballs are easy to make and packed with Mediterranean taste. Serve them with a refreshing homemade tzatziki sauce for a truly satisfying meal. Perfect for weeknights or entertaining!
Ingredients
Scale
- For the Lentil Meatballs:
- 1 cup dried green or brown lentils, rinsed
- 2 ½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs (gluten-free if needed)
- ½ cup almond flour (or all-purpose flour)
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper, plus more to taste
- 1 large egg, lightly beaten
- Baking spray or additional olive oil for greasing
- For the Tzatziki:
- 1 ½ cups plain Greek yogurt (full-fat recommended)
- ½ medium cucumber, grated and squeezed very dry
- 1 clove garlic, minced or grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon lemon juice
- ½ tablespoon olive oil
- Salt and black pepper to taste
Instructions
- 1. Cook the Lentils: Combine rinsed lentils with vegetable broth or water in a saucepan. Bring to a boil, then simmer covered for 25-30 minutes until tender but not mushy. Drain excess liquid and set aside to cool slightly.
- 2. Sauté Aromatics: Heat 1 tbsp olive oil in a skillet over medium heat. Cook chopped onion until translucent (5-7 mins), then add minced garlic and cook for 1 minute until fragrant.
- 3. Combine Meatball Mixture: In a large bowl, mix cooled lentils, sautéed onion and garlic, breadcrumbs, almond flour, parsley, dill, oregano, cumin, salt, and pepper.
- 4. Add Binder: Stir in the lightly beaten egg until fully incorporated.
- 5. Form Meatballs: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and grease lightly. Roll the mixture into 1-1.5 inch balls.
- 6. Bake Meatballs: Place meatballs on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and slightly firm.
- 7. Make Tzatziki: While meatballs bake, combine Greek yogurt, squeezed cucumber, garlic, dill, mint (if using), lemon juice, and olive oil in a bowl. Stir well and season with salt and pepper. Let sit for at least 15-20 minutes in the refrigerator.
- 8. Serve: Let meatballs cool slightly. Serve warm with chilled tzatziki sauce.
Notes
Store cooled meatballs and tzatziki separately in airtight containers in the refrigerator for up to 3-4 days. Reheat meatballs in an oven at 350°F (175°C) for 5-10 minutes or gently in a skillet. Tzatziki is best served chilled.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 serving (approx. 3-4 meatballs)
- Calories: ~250 kcal
- Sugar: ~5g
- Sodium: ~300mg
- Fat: ~10g
- Carbohydrates: ~28g
- Fiber: ~6g
- Protein: ~12g