Description
Baked Greek Lentil Meatballs with tzatziki are a delicious plant-based twist on classic meatballs, offering crispy exteriors and tender interiors bursting with Mediterranean flavors. These hearty lentil meatballs, paired with a refreshing tzatziki sauce, make for an irresistible dish perfect for gatherings or cozy family dinners. Easy to prepare and customizable, they are sure to impress both vegetarians and meat lovers alike.
Ingredients
Scale
- 1 cup brown lentils
- 1/4 cup fresh parsley, chopped
- 1/2 cup red onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and excess moisture squeezed out
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, cook the lentils in three cups of water until tender (about 20–25 minutes). Drain any excess water.
- In a large bowl, mash the cooked lentils until slightly chunky. Mix in red onion, garlic, parsley, panko breadcrumbs, salt, and pepper.
- Shape the mixture into balls about two inches in diameter and place them on the prepared baking sheet.
- Bake for 25–30 minutes until golden brown, flipping halfway through.
- For the tzatziki sauce, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, salt, and pepper. Chill until ready to serve.
- Serve the baked lentil meatballs drizzled with tzatziki sauce.
Nutrition
- Serving Size: 3 meatballs (120g)
- Calories: 215
- Sugar: 3g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg