Baked Greek Lentil Meatballs with Tzatziki Recipe
These Baked Greek Lentil Meatballs are a delicious and healthy vegetarian alternative to traditional meatballs. Made with green lentils, fresh herbs, and aromatic spices, they are baked to golden perfection and served with a refreshing homemade tzatziki sauce. This recipe is perfect for a flavorful main course that is both satisfying and nutritious.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
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 easy cleanup.
- Prepare Meatball Mixture: In a large bowl, combine cooked and mashed lentils, panko breadcrumbs, finely chopped red onion, minced garlic, chopped parsley, chopped dill, dried oregano, ground cumin, salt, black pepper, olive oil, and the egg. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into small, evenly sized meatballs and arrange them spaced evenly on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 20 to 25 minutes, turning them halfway through cooking to achieve an even golden color and firm texture.
- Make Tzatziki Sauce: While the meatballs bake, mix together the Greek yogurt, grated and dried cucumber, minced garlic, lemon juice, olive oil, and salt in a bowl until smooth. Chill the sauce until serving time to allow the flavors to meld.
- Serve: Remove the meatballs from the oven once golden and firm. Serve them warm alongside the chilled tzatziki sauce for a refreshing contrast.
Notes
- Make it gluten-free by using gluten-free breadcrumbs instead of panko.
- For a vegan version, replace the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (flax egg).
- Preparing the tzatziki a day ahead enhances its flavor.
- Leftover meatballs can be refrigerated for 1–2 days; reheat gently to maintain texture.
Keywords: Greek lentil meatballs, vegetarian meatballs, baked lentil balls, tzatziki sauce, healthy Greek recipes, meatless main course, plant-based, Mediterranean diet
