Go Back
–+ servings
Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki: A Wholesome Treat

Baked Greek Lentil Meatballs with Tzatziki is a delightful twist on traditional meatballs, packed with Mediterranean flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Green Lentils Cook until tender or use canned for convenience.
  • 1 cup Breadcrumbs Substitute with gluten-free breadcrumbs if needed.
  • 1 cup Parsley Fresh herb for flavor; cilantro or basil can also be used.
  • 1 tablespoon Dill Adds brightness; mint provides a unique twist if preferred.
  • 1 tablespoon Oregano Essential for Mediterranean flavor; dried or fresh works well.
  • 1 teaspoon Cumin Introduces warmth and depth; coriander can be a nice substitute.
  • 1 teaspoon Salt Basic seasoning to enhance flavor.
  • 1 teaspoon Pepper Basic seasoning to enhance flavor.
  • 2 tablespoons Olive Oil Moisture and richness; avocado oil is a great alternative.
  • 1 large Egg Binds ingredients; for vegan option, use a flax egg.
For the Tzatziki
  • 1 cup Greek Yogurt Creamy base for tzatziki; dairy-free yogurt can be used for a dairy-free version.
  • 1 medium Cucumber Grate and remove excess water for best texture.
  • 1 clove Garlic Depth of flavor; garlic powder works as a substitute if needed.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook green lentils in boiling water for about 20-25 minutes, then mash them in a large bowl.
  3. In the bowl with mashed lentils, combine breadcrumbs, chopped onion, minced garlic, parsley, dill, oregano, cumin, salt, pepper, olive oil, and egg.
  4. Scoop the lentil mixture into small balls (1 to 1.5 inches) and place them on the prepared baking sheet.
  5. Bake the meatballs for 20-25 minutes, flipping halfway through for even browning.
  6. While baking, whisk together the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and salt to prepare the tzatziki.
  7. Serve the baked meatballs alongside tzatziki, with lemon wedges and cucumber slices on the side.

Nutrition

Serving: 1meatballCalories: 180kcalCarbohydrates: 22gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 300mgPotassium: 250mgFiber: 5gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 70mgIron: 2mg

Notes

For best results, don't overmix the lentil mixture and chill it for 15-20 minutes before shaping.

Tried this recipe?

Let us know how it was!