Description
Baked Greek Lentil Meatballs with Tzatziki: Crispy on the outside, tender on the inside, these vegetarian meatballs are bursting with Mediterranean flavor and pairs perfectly with a cool tzatziki dip.
Ingredients
Scale
- 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 to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix lentils, breadcrumbs, onion, garlic, parsley, dill, oregano, cumin, salt, pepper, olive oil, and egg until well combined.
- Shape mixture into small meatballs and place on the baking sheet.
- Bake for 20–25 minutes, turning halfway, until golden and firm.
- Meanwhile, stir all tzatziki ingredients in a bowl until smooth and chill until ready to serve.
- Serve warm meatballs with tzatziki on the side.
Notes
- Make it gluten-free by using gluten-free breadcrumbs.
- For a vegan version, substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons water (flax egg).
- Prepare the tzatziki a day ahead for even more flavor.
- Leftovers refrigerate well for 1–2 days. Reheat gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe (4 servings)
- Calories: 272 kcal
- Sugar: 10 g
- Sodium: ~290 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 46 mg
Keywords: Baked Greek Lentil Meatballs with Tzatziki, lentil meatballs, Greek-inspired vegetarian, Mediterranean flavors, tzatziki dipping sauce, gluten-free option, vegetarian main