Description
These baked Greek lentil meatballs deliver classic Mediterranean flavor without meat, featuring lentils, fresh herbs, and a golden olive‑oil crust. Paired with cool tzatziki, they make a protein‑rich, low‑fat dinner perfect for weeknight meals or meal‑prep. Easy to assemble and bake, the dish offers satisfying texture and bright herb notes, ideal for families seeking a wholesome, tasty alternative to traditional meatballs. Serve with roasted veggies or a Greek salad for a balanced meal todayOK.
Ingredients
- 1 cup cooked lentils, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt to taste
- Olive oil for drizzling
- Tzatziki sauce for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl combine lentils, onion, garlic, breadcrumbs, parsley, oregano, cumin, and salt. Mix well.
- Form mixture into small meatballs and place on a parchment‑lined baking sheet.
- Drizzle meatballs with olive oil.
- Bake for 25‑30 minutes until golden brown.
- Serve warm with tzatziki sauce.
Notes
- For a gluten‑free version, replace breadcrumbs with almond flour. The meatballs can be frozen after baking
- reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 meatball
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Baked Greek Lentil Meatballs with Tzatziki, easy Greek recipes, lentil meatballs, baked meatballs, tzatziki sauce, Mediterranean vegetarian dinner, high protein vegetarian meals, weeknight dinner ideas, plant based meatballs, Greek side dishes