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Baked Greek Lentil Meatballs with Tzatziki Recipe

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4.2 from 8 reviews

These Baked Greek Lentil Meatballs are a delicious and healthy vegetarian alternative to traditional meatballs. Made with brown lentils, fresh herbs, and flavorful spices, they're baked to perfection and served with a refreshing homemade tzatziki sauce. Perfect as a main dish alongside your favorite grains and veggies, this recipe is simple, nutritious, and packed with Mediterranean flavors.

Ingredients

Meatballs

  • 1 1/2 cups cooked brown lentils (can use canned)
  • 1/2 red onion, finely chopped
  • 3/4 cup bread crumbs (gluten free if needed)
  • 1/4 cup fresh chopped mint
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons tomato paste
  • 1 egg
  • 1/2-1 teaspoon salt
  • Black pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon soy sauce
  • Juice from 1/2 lemon

Tzatziki Sauce

  • 1/2 cup yogurt
  • 1/4 cup shredded cucumber
  • Juice from 1/2 lemon
  • Pinch salt
  • Pinch black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh chopped dill

Optional Sides

  • Vegetables of choice
  • Cooked grain of choice

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the desired temperature for baking the lentil meatballs.
  2. Prepare the meatball mixture: Add the cooked lentils, finely chopped red onion, bread crumbs, chopped mint and parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice into a food processor. Pulse partially to combine the ingredients thoroughly while still retaining some texture; avoid pureeing completely.
  3. Form and bake the meatballs: Roll the mixture into evenly sized meatballs and place them on a parchment-lined sheet pan. Bake in the preheated oven for 30-35 minutes until firm and lightly browned.
  4. Make the tzatziki sauce: While the meatballs are baking, combine the yogurt, shredded cucumber, lemon juice, salt, pepper, minced garlic, and chopped dill in a bowl. Stir well to blend all ingredients into a creamy sauce.
  5. Serve: Plate the baked lentil meatballs with a generous spoonful of the homemade tzatziki sauce, accompanied by your choice of vegetables and cooked grains for a complete, satisfying meal.

Notes

  • You can use canned lentils to save time but rinse and drain them well before use.
  • Gluten-free bread crumbs can be used to make this recipe suitable for gluten-intolerant diets.
  • If you prefer a firmer texture, reduce the lemon juice slightly when blending the meatballs.
  • The recipe yields about 3 servings, perfect for a small family meal or meal prep.
  • Leftover meatballs and tzatziki can be stored separately in airtight containers in the refrigerator for up to 3 days.
  • Serve with warm pita bread or a side salad to add more freshness to the meal.

Find it online: https://recipeplenty.com/baked-greek-lentil-meatballs-with-tzatziki-recipe/