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Baked Greek Lentil Meatballs served with fresh herbs and dipping sauce

Baked Greek Lentil Meatballs

These Baked Greek Lentil Meatballs are a delightful, protein-packed alternative perfect for dinner parties or casual snacking, served with a delicious tzatziki sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 cup green lentils, rinsed and drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cumin
  • to taste Salt and pepper
  • to taste Fresh herbs (parsley or cilantro), chopped
  • for drizzling Olive oil Use for greasing the baking tray
For the Tzatziki Sauce
  • 1 cup Greek yogurt
  • 1 medium cucumber, grated and drained
  • 1 clove garlic, minced
  • 1 medium juice of 1 lemon
  • to taste Salt

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cook lentils in water until tender, about 20 to 25 minutes. Drain and let cool.
  3. In a large bowl, combine onion, garlic, breadcrumbs, herbs, salt, and pepper after the lentils cool. Mix well.
  4. Shape the mixture into small balls and place on a greased baking tray.
Cooking
  1. Bake the meatballs for 25 to 30 minutes or until golden brown and cooked through.
Prepare Tzatziki Sauce
  1. In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt. Mix until smooth.

Notes

These meatballs freeze well, so prepare extras and label for later meals. Pair with spaghetti, pita, or enjoy on their own with tzatziki.