Description
These Baked Greek Lentil Meatballs offer a flavorful and healthy vegetarian alternative to traditional meatballs, combined with a refreshing homemade tzatziki sauce. Perfect as a main dish or appetizer, they are packed with herbs and spices, baked to golden perfection, and served with a creamy cucumber-yogurt dip for a delightful Mediterranean meal.
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 is hot enough for baking the lentil meatballs to a golden brown, crispy finish.
- Prepare the Meatballs: Add cooked lentils, finely chopped red onion, bread crumbs, fresh mint, parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice to a food processor. Pulse the mixture until ingredients are well combined but still retaining some texture for the perfect meatball consistency.
- Form the Meatballs: Using your hands or a spoon, roll the lentil mixture into evenly sized meatballs. Place them spaced out on a parchment-lined baking sheet to prevent sticking and promote even cooking.
- Bake: Place the baking sheet in the preheated oven and bake the meatballs for 30-35 minutes, or until they turn golden brown and firm to the touch, indicating they are cooked through.
- Prepare the Tzatziki: While the meatballs are baking, combine yogurt, shredded cucumber, lemon juice, salt, pepper, minced garlic, and chopped fresh dill in a bowl. Mix well to create a creamy, flavorful tzatziki sauce.
- Serve: Once baked, serve the lentil meatballs warm alongside the fresh tzatziki sauce. These pair wonderfully with pita bread, quinoa, or roasted vegetables for a complete Mediterranean-inspired meal.
Notes
- For a gluten-free version, use gluten-free bread crumbs.
- Make sure not to over-process the lentil mixture to maintain a good texture in the meatballs.
- If you prefer a vegan option, substitute the egg with a flax egg or chia egg, and use dairy-free yogurt for the tzatziki.
- The soy sauce adds umami; tamari can be used for a gluten-free alternative.
- You can store leftover meatballs in the refrigerator for up to 3 days and reheat before serving.
