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Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki: Flavorful & Easy!

A delightful vegetarian recipe for Baked Greek Lentil Meatballs with Tzatziki, bringing Mediterranean flavors together in 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Lentil Meatballs
  • 1 cup Green Lentils or substitute with red lentils or cooked quinoa
  • 1 cup Breadcrumbs gluten-free if needed
  • 1 medium Onion diced; shallots can be used
  • 3 cloves Garlic minced; fresh gives best results
  • 1/4 cup Parsley chopped; can swap for cilantro
  • 1 tablespoon Dill fresh; can use mint
  • 1 teaspoon Dried Oregano or substitute with Italian seasoning
  • 1 teaspoon Cumin omit for milder flavor
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
  • 2 tablespoons Olive Oil or avocado oil
  • 1 large Egg can use flax egg for vegan option
For Tzatziki Sauce
  • 1 cup Greek Yogurt or unsweetened almond yogurt
  • 1 medium Cucumber grated and well-drained; zucchini can be used
  • 2 cloves Garlic minced
  • 2 tablespoons Lemon Juice or vinegar for acidity
  • 1 tablespoon Olive Oil flavored can elevate taste
  • 1 teaspoon Salt to taste
  • 2 tablespoons Fresh Dill or Mint choose based on preference

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mash the cooked green lentils until mostly smooth, retaining some texture.
  3. Add breadcrumbs, diced onion, minced garlic, chopped parsley, fresh dill, dried oregano, cumin, salt, and pepper to the mashed lentils. Drizzle in olive oil and add an egg. Stir until just combined.
  4. Shape the lentil mixture into meatballs about 1 to 1.5 inches in diameter and place on the baking sheet.
  5. Bake in the preheated oven for 20-25 minutes, turning halfway through baking for even crisping.
  6. Prepare the tzatziki by whisking together Greek yogurt, grated cucumber, minced garlic, lemon juice, and olive oil. Season with salt to taste.
  7. Chill the tzatziki in the refrigerator for at least 20 minutes to enhance flavors.
  8. Serve the meatballs hot alongside the chilled tzatziki, garnished with lemon wedges and cucumber slices.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 300mgFiber: 6gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Avoid overmixing the meatball mixture to keep it light and tender. Use fresh herbs for better flavor.

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