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Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki: Healthy & Delicious!

Baked Greek Lentil Meatballs with Tzatziki are high in protein and fiber, making them a nutritious and delicious meal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Tzatziki 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Green Lentils cooked
  • 1/2 cup Breadcrumbs gluten-free optional
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1/4 cup Parsley fresh, chopped
  • 1/4 cup Dill fresh, chopped
  • 1 teaspoon Oregano
  • 1 teaspoon Cumin
  • 2 tablespoons Olive Oil
  • 1 large Egg or flax egg for vegan
For the Tzatziki Sauce
  • 1/2 cup Cucumber grated and squeezed dry
  • 1 cup Greek Yogurt or almond yogurt for dairy-free
  • 2 tablespoons Lemon Juice fresh
  • 1 tablespoon Olive Oil extra virgin for flavor
  • to taste Salt

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mash the cooked green lentils in a mixing bowl until mostly smooth.
  3. Add breadcrumbs, onion, garlic, parsley, dill, oregano, cumin, salt, pepper, olive oil, and egg to the mashed lentils and mix gently.
  4. Form the mixture into 1 to 1.5-inch meatballs and place them on the prepared baking sheet.
  5. Bake for 20-25 minutes, turning halfway, until golden brown.
  6. For the tzatziki, whisk together yogurt, grated cucumber, garlic, lemon juice, olive oil, and salt in a bowl. Chill for at least 20 minutes.
  7. Serve the meatballs hot with tzatziki, garnishing with lemon wedges and cucumber slices if desired.

Nutrition

Serving: 2meatballsCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 300mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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