Baked Greek Lentil Meatballs with Tzatziki
Experience the heart of Mediterranean flavors with these delicious and nutritious Baked Greek Lentil Meatballs paired with creamy tzatziki.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup green or brown lentils, cooked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 1/2 cup grated zucchini
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 egg (or flax egg for vegan option)
- Olive oil for baking
- 1 cup yogurt
- 1/2 cucumber, grated
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Combine in a large bowl the cooked lentils, breadcrumbs, onions, garlic, zucchini, oregano, cumin, salt, pepper, and egg. Mix well until everything is combined.
- Form the mixture into meatballs and place them on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 25-30 minutes, or until the meatballs are golden and crispy.
- Prepare the tzatziki. In a bowl, combine yogurt, grated cucumber, lemon juice, minced garlic, and salt. Mix well.
- Serve the baked lentil meatballs with the tzatziki sauce on the side.
Notes
Don’t overmix the ingredients and use fresh ingredients for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg