Description
These Baked Greek Lentil Meatballs with Tzatziki are a nutritious and tasty vegetarian alternative to traditional meatballs. Packed with plant-based protein and Mediterranean flavors from fresh herbs, lemon, and spices, they’re baked to perfection for a crispy exterior and tender interior. Paired with a creamy tzatziki sauce, these meatballs make a satisfying, healthy meal ideal for meal prep or a quick weeknight dinner.
Ingredients
Ingredients:
For the Meatballs:
- 1 ½ cups cooked brown lentils (canned is fine)
- ½ red onion, finely chopped
- ¾ cup bread crumbs (gluten-free if needed)
- ¼ cup fresh chopped mint
- ¼ cup fresh chopped parsley
- 2 tablespoons tomato paste
- 1 egg
- ½-1 teaspoon salt
- Black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon soy sauce
- Juice from ½ lemon
For the Tzatziki Sauce:
- ½ cup yogurt
- ¼ cup shredded cucumber
- Juice from ½ lemon
- Pinch of salt
- Pinch of black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped dill
Instructions
Instructions:
-
Preheat the Oven:
Preheat your oven to 425°F (220°C). -
Prepare the Meatballs:
Add all the meatball ingredients to a food processor. Pulse until well combined, keeping some texture. -
Form the Meatballs:
Roll the mixture into meatballs and place them on a parchment-lined baking sheet. -
Bake:
Bake for 30-35 minutes, or until golden brown and firm. -
Prepare the Tzatziki:
While the meatballs bake, mix yogurt, shredded cucumber, lemon juice, salt, pepper, garlic, and fresh dill in a bowl. -
Serve:
Serve the baked meatballs with the tzatziki sauce, and enjoy with pita, quinoa, or roasted veggies.
Notes
- Vegan Option: Use a flax egg and dairy-free yogurt for a vegan version.
- For Extra Crispy Meatballs: Broil for an additional 2-3 minutes after baking.
- Spicy Option: Add red pepper flakes or cayenne pepper to the meatball mixture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
