Description
These Baked Greek Lentil Meatballs with Tzatziki are crispy on the outside and tender on the inside, bursting with Mediterranean flavors. This vegetarian main dish pairs perfectly with a cool tzatziki dip, making it a healthy and flavorful option for any meal.
Ingredients
Scale
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 Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix Ingredients: In a large bowl, combine the mashed lentils, panko breadcrumbs, finely chopped red onion, minced garlic, fresh parsley, fresh dill, dried oregano, ground cumin, salt, black pepper, olive oil, and the egg. Stir everything together until well incorporated.
- Shape Meatballs: Form the mixture into small, evenly sized meatballs and place them spaced out on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes, turning them halfway through the baking time to ensure they become golden brown and firm on all sides.
- Prepare Tzatziki: While the meatballs bake, mix the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, olive oil, and salt in a bowl until smooth. Chill the tzatziki sauce until ready to serve.
- Serve: Serve the warm lentil meatballs alongside the chilled tzatziki sauce for dipping.
Notes
- Make it gluten-free by substituting panko breadcrumbs with gluten-free breadcrumbs.
- For a vegan version, replace the egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg).
- Preparing the tzatziki a day ahead enhances its flavor.
- Leftover meatballs can be refrigerated for 1–2 days and should be reheated gently to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Baked Greek Lentil Meatballs with Tzatziki, lentil meatballs, Greek-inspired vegetarian, Mediterranean flavors, tzatziki dipping sauce, gluten-free option, vegetarian main
