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Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Golden baked lentil meatballs packed with herbs and warm spices, served with a cool and creamy homemade tzatziki. A wholesome Mediterranean-inspired dish that is hearty, satisfying, and perfect for weeknights or meal prep.

Ingredients

Units Scale
  • 2 cups cooked brown lentils, well drained
  • 1 cup breadcrumbs
  • 1 large egg
  • 3 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt
  • 1/2 cup cucumber, finely grated and squeezed dry
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  1. Preheat Your Equipment: Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Combine Ingredients: Lightly pulse the lentils in a food processor, then mix with breadcrumbs, egg, minced garlic, parsley, oregano, cumin, salt, pepper, and olive oil until evenly combined.
  3. Prepare Your Cooking Vessel: Lightly brush the parchment paper with a small amount of olive oil to prevent sticking.
  4. Assemble the Dish: Shape the mixture into 1 1/2 inch balls and arrange evenly spaced on the baking sheet.
  5. Cook to Perfection: Bake for 20 minutes until golden brown and firm to the touch.
  6. Finishing Touches: In a bowl, stir together Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and salt. Chill until ready to serve.
  7. Serve and Enjoy: Serve the warm lentil meatballs with a generous spoonful of tzatziki on the side or on top.

Notes

  • Drain lentils thoroughly to prevent a soft mixture.
  • Squeeze excess moisture from the cucumber to keep the tzatziki thick and creamy.
  • Let the mixture rest for 10 minutes before shaping for better binding.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 420mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 16g
  • Cholesterol: 55mg

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