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Baked Greek Lentil Meatballs with Tzatziki

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Baked Greek Lentil Meatballs with Tzatziki are a delightful vegetarian dish that perfectly captures Mediterranean flavors. These golden-brown meatballs combine hearty lentils with aromatic herbs and spices, resulting in a satisfying meal. Paired with creamy tzatziki, this recipe elevates any dining experience, making it ideal for weeknight dinners or entertaining guests. Enjoy them on their own, in pita pockets, or over fresh salads.

Ingredients

Scale
  • 2 cups cooked green lentils
  • 1 cup plain breadcrumbs
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup red onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup full-fat Greek yogurt
  • 1 medium cucumber, grated (excess moisture squeezed out)
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix cooked lentils, breadcrumbs, parsley, red onion, garlic, salt, and pepper until well combined.
  3. Shape the mixture into balls (about two tablespoons each) and place them on the prepared baking sheet.
  4. Bake for 25-30 minutes or until golden brown and slightly crispy.
  5. While meatballs bake, prepare the tzatziki by mixing Greek yogurt, grated cucumber, lemon juice, salt, and pepper in a bowl.
  6. Serve baked lentil meatballs with tzatziki drizzled on top or as a dip on the side.

Nutrition

Keywords: Enhance flavor by adding spices like cumin or smoked paprika to the meatball mixture. For added crunch and nutrition, consider incorporating finely chopped bell peppers or spinach into the meatball mix. Store leftover meatballs in an airtight container in the fridge for up to four days; reheat at 350°F until warmed through.

Find it online: https://recipesbysofia.com/irresistible-baked-greek-lentil-meatballs-with-tzatziki/