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.
Ingredients
Scale
- 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)
Instructions
- 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).
- In a skillet, heat olive oil over medium heat; sauté onion until translucent (about 5 minutes), then add garlic.
- In a bowl, mix cooked lentils, sautéed onion and garlic, panko breadcrumbs, eggs, parsley, oregano, cumin, salt, and pepper until well combined.
- Preheat oven to 375°F (190°C). Shape the mixture into meatballs and place on a greased baking sheet.
- Bake for 25-30 minutes until golden brown.
- 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