Description
Baked Greek Lentil Meatballs are a hearty, meat-free dish packed with herbs and spices, served with creamy tzatziki sauce.
Ingredients
Scale
- 1 cup dried green lentils
- 3 cups water
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- ½ cup panko breadcrumbs
- 2 large eggs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautéing
- 1 cup plain full-fat yogurt
- 1 medium cucumber, grated and drained
- 2 tablespoons fresh lemon juice
- Salt to taste
- Chopped dill optional
Instructions
- Rinse lentils and simmer until tender, then drain well
- Sauté onion in olive oil until translucent, then add garlic
- Combine lentils, onion mixture, breadcrumbs, eggs, herbs, and spices
- Preheat oven to 375°F and shape mixture into meatballs
- Bake until golden brown
- Mix all tzatziki ingredients until smooth
Notes
- Drain lentils well to prevent soggy meatballs
- Serve with pita, salad, or roasted vegetables
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 2 meatballs
- 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