Description
These Baked Greek Lentil Meatballs with Tzatziki are a wholesome, flavorful vegetarian dish that combines tender lentils with fresh herbs and spices, baked to golden perfection and served with a refreshing homemade tzatziki sauce. Perfect as a main course or appetizer, they deliver a delightful Mediterranean taste with a healthy twist.
Ingredients
Scale
Meatballs
- 1 ½ cups cooked brown lentils (canned is fine)
- ½ red onion, finely chopped
- ¾ cup bread crumbs (gluten-free if needed)
- ¼ cup fresh chopped mint
- ¼ cup fresh chopped parsley
- 2 tablespoons tomato paste
- 1 egg
- ½-1 teaspoon salt
- Black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon soy sauce
- Juice from ½ lemon
Tzatziki Sauce
- ½ cup yogurt
- ¼ cup shredded cucumber
- Juice from ½ lemon
- Pinch of salt
- Pinch of black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped dill
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the meatballs.
- Prepare the Meatballs: Add the cooked lentils, finely chopped red onion, bread crumbs, fresh mint, fresh parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice to a food processor. Pulse the mixture several times until the ingredients are well combined, but still retain some texture for a hearty bite.
- Form the Meatballs: Using your hands, roll the mixture into evenly sized meatballs, about 1 to 1 ½ inches in diameter. Place these on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Place the baking sheet in the preheated oven and bake the lentil meatballs for 30-35 minutes, or until they turn golden brown and firm to the touch.
- Prepare the Tzatziki: While the meatballs are baking, combine yogurt, shredded cucumber, lemon juice, salt, black pepper, minced garlic, and fresh chopped dill in a bowl. Mix well to create a fresh and tangy tzatziki sauce.
- Serve: Once baked, serve the lentil meatballs warm alongside the creamy tzatziki sauce. They pair wonderfully with pita bread, quinoa, or roasted vegetables for a complete meal.
Notes
- You can use canned lentils for convenience or cook your own from dried lentils.
- For a gluten-free version, substitute the bread crumbs with gluten-free bread crumbs or oat flour.
- The egg helps bind the meatballs; for a vegan option, try a flax egg or egg replacer, but texture may vary.
- Adjust lemon juice and herbs in the tzatziki to your taste preference for more tang or freshness.
- Meatballs can be frozen after forming and baked directly from frozen by adding 5-7 extra minutes to baking time.
