Go Back
–+ servings
Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki for Quick Flavor

Enjoy these Baked Greek Lentil Meatballs with Tzatziki, a deliciously quick vegetarian recipe bursting with Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Green Lentils cooked and mashed
  • 1 cup Breadcrumbs gluten-free if desired
  • 1 large Egg substitute with flax egg for vegan option
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoons Fresh Parsley chopped
  • 2 tablespoons Fresh Dill chopped
  • 1 teaspoon Oregano dried
  • 1 teaspoon Cumin dried
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
For the Tzatziki
  • 1 cup Greek Yogurt or unsweetened almond yogurt for dairy-free option
  • 1 medium Cucumber grated and drained
  • 1 tablespoon Lemon Juice freshly squeezed

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mash the cooked green lentils in a mixing bowl using a fork or potato masher until mostly smooth, leaving some lumps for texture.
  3. Mix the breadcrumbs, finely chopped onion, minced garlic, fresh herbs, olive oil, egg, oregano, cumin, salt, and pepper into the mashed lentils until just combined.
  4. Form the lentil mixture into 1 to 1.5-inch balls and place them on the prepared baking sheet, leaving space between each.
  5. Bake in the preheated oven for 20-25 minutes, turning halfway through for even browning; broil for an additional 1-2 minutes for extra crispiness.
  6. In a separate bowl, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, olive oil, and a pinch of salt; refrigerate for at least 20 minutes.
  7. Serve the baked meatballs with chilled tzatziki, garnished with lemon wedges and cucumber slices.

Nutrition

Serving: 3meatballsCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 10gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain moisture.

Tried this recipe?

Let us know how it was!