A delightful aroma wafts through the air, beckoning you to gather around the table. Imagine sinking your teeth into perfectly baked Greek lentil meatballs, each bite bursting with a medley of spices and herbs, paired with a tangy tzatziki that dances on your palate. zesty Mediterranean chicken soup Greek healing Avgolemono soup These meatballs are not just food; they’re an invitation to a culinary adventure you won’t forget.

Do you remember the last time you attempted to impress your friends with a homemade feast? Picture this: laughter and chatter filling the room as everyone eagerly digs in, their faces lighting up with delight at the first taste of these baked Greek lentil meatballs. Whether it’s a cozy family dinner or a vibrant gathering with friends, this dish is bound to steal the spotlight.

Every time I make these baked Greek lentil meatballs, my friends rave about them, leaving no leftovers behind.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green Lentils: Use dried green lentils for the best texture; canned lentils can be too mushy.
• Onion: A finely chopped onion enhances the meatball’s flavor; yellow onions work well here.
• Garlic Cloves: Fresh garlic adds an aromatic punch; always choose firm cloves for maximum flavor. For more inspiration, check out this garlic parmesan smashed potatoes recipe.
• Fresh Parsley: Chopped parsley brightens up the dish; opt for flat-leaf parsley for its robust flavor.
• Oregano: Dried oregano delivers that classic Mediterranean taste; go for high-quality herbs for better results. Mediterranean chickpea feta salad.
• Cumin: Ground cumin adds warmth and depth; use freshly ground if possible for more intense flavor.
• Panko Breadcrumbs: These provide fantastic texture; they help bind the mixture without making it dense.
• Eggs: Eggs act as a binding agent; two large eggs work perfectly in this recipe. For more inspiration, check out this perfect grilled lamb chops recipe.
• Salt and Pepper: Essential seasonings that elevate all other flavors; don’t skimp on either!
• Olive Oil: A light drizzle of olive oil keeps everything moist while baking; extra virgin is best.
• Cucumber: Fresh cucumber creates a refreshing tzatziki sauce; opt for seedless varieties for smoothness.
• Plain Yogurt: Use full-fat yogurt for creaminess in tzatziki; it balances out flavors beautifully.
• Lemon Juice: Freshly squeezed lemon juice brightens up the sauce and adds zing!
• Dill (optional): Chopped dill enhances the tzatziki’s freshness; feel free to skip if you’re not a fan.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Lentils: Rinse one cup of green lentils under cold water until clear. In a pot, combine them with three cups of water and bring to a boil over medium heat. Reduce heat and simmer until tender, about 20-25 minutes.

Sauté the Aromatics: While lentils cook, heat a tablespoon of olive oil in a skillet over medium heat. Add one finely chopped onion and sauté until translucent and fragrant—about five minutes—then add three minced garlic cloves.

Create Meatball Mixture: In a large bowl, combine cooked lentils, sautéed onion and garlic mixture, half a cup of panko breadcrumbs, two beaten eggs, two tablespoons of chopped parsley, one teaspoon dried oregano, one teaspoon ground cumin, salt, and pepper to taste. Mix well until combined.

Form Meatballs: Preheat your oven to 375°F (190°C). Grease a baking sheet with olive oil or line it with parchment paper. Shape the mixture into golf ball-sized meatballs and place them evenly spaced on the baking sheet.

Bake Until Golden: Bake for 25-30 minutes or until meatballs are golden brown on top. They’ll smell incredible—trust me! Allow them to cool slightly while you whip up your tzatziki.

Mingle Tzatziki Ingredients: In a bowl, combine one cup of plain yogurt, one grated cucumber (drained), two tablespoons fresh lemon juice, chopped dill if using, salt to taste. Mix thoroughly until creamy!

Serve these flavorful baked Greek lentil meatballs drizzled with tzatziki sauce alongside warm pita bread or fresh salad greens. tortellini Caprese salad Enjoy every bite as you savor these delightful flavors!

Perfecting the Cooking Process

For perfect results, bake the lentil meatballs first, then prepare the tzatziki while they cook. This way, everything finishes simultaneously and maximizes flavor.

Add Your Touch

Feel free to swap lentils for chickpeas or add your favorite herbs like dill or basil. Experiment with spices to create your unique twist on this classic dish.

Storing & Reheating

Store leftover meatballs in an airtight container in the fridge for up to five days. Reheat gently in the oven to maintain their crispy texture.

The first time I served these meatballs at a dinner party, my friends couldn’t believe they were made from lentils! The laughter and compliments still warm my heart.

FAQ

Can I use canned lentils for this recipe?

Canned lentils can work; just rinse and drain them well before using.

What can I serve with Baked Greek Lentil Meatballs?

Pair them with pita bread, a fresh salad, or roasted vegetables for a complete meal.

How long do these meatballs last in the fridge?

They can last up to five days when stored properly in an airtight container.

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Baked Greek Lentil Meatballs

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Approximately 4 servings 1x

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Description

Baked Greek Lentil Meatballs are a flavorful and healthy twist on traditional meatballs, perfect for any occasion. These hearty lentil-based delights are packed with aromatic spices and herbs, making them irresistible. Paired with a refreshing tzatziki sauce, they make an excellent addition to family dinners or gatherings with friends. Enjoy them as appetizers, in wraps, or on top of salads for a versatile meal that everyone will love.

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Ingredients

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• 1 cup dried green lentils
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• ½ cup panko breadcrumbs
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil (for sautéing and drizzling)
• 1 cup plain full-fat yogurt
• 1 medium cucumber, grated and drained
• 2 tbsp fresh lemon juice
• Salt to taste
• Chopped dill (optional)

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Instructions

1. Rinse the lentils under cold water. In a pot, combine with 3 cups water and boil. Reduce heat and simmer until tender (20-25 minutes).
2. In a skillet, heat olive oil over medium heat; sauté onion until translucent (about 5 minutes), then add garlic.
3. In a bowl, mix cooked lentils, sautéed onion and garlic, panko breadcrumbs, eggs, parsley, oregano, cumin, salt, and pepper until well combined.
4. Preheat oven to 375°F (190°C). Shape the mixture into meatballs and place on a greased baking sheet.
5. Bake for 25-30 minutes until golden brown.
6. For tzatziki: Mix yogurt, cucumber, lemon juice, dill (if using), and salt in a bowl until creamy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 2 meatballs (130g)
• Calories: 205
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 60mg