Irresistible Baked Greek Lentil Meatballs with Tzatziki

The aroma of Baked Greek Lentil Meatballs with Tzatziki wafts through the kitchen, promising a delightful explosion of flavors that dance on your taste buds. Picture this: crispy on the outside, tender on the inside, and bursting with Mediterranean zest. savory pasta dishes It’s a dish that combines health and happiness in every bite.

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Thinking back to my first encounter with these meatballs, I remember hosting a dinner party where my friends were skeptical of lentils. But as they took their first bites, their faces transformed from doubt to sheer joy, proving once again that good food knows no boundaries.

Whenever I make Baked Greek Lentil Meatballs, my family can’t help but rave about how delicious they are—who knew lentils could steal the show?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lentils: Use green or brown lentils for their hearty texture and nutty flavor; avoid red lentils as they cook too quickly. For more inspiration, check out this garlic butter green beans recipe.
• Onion: A finely chopped onion adds sweetness and depth; opt for yellow onions for the best results.
• Garlic: Fresh garlic cloves provide a robust flavor; you can never have too much garlic in my book!
• Fresh Parsley: Chopped parsley brightens up the meatballs; use fresh instead of dried for maximum flavor.
• Oregano: Dried oregano brings that classic Mediterranean taste; it’s essential for any Greek-inspired dish.
• Panko Breadcrumbs: These give the meatballs a lovely crunch without making them heavy; feel free to substitute gluten-free breadcrumbs if necessary.
• Eggs: Eggs act as a binder; you can use flax eggs for a vegan-friendly alternative. healthy vegan lunch ideas.
• Salt and Pepper: Simple seasonings that enhance all the flavors in your meatballs; don’t skimp on these!
• Greek Yogurt: A key ingredient for tzatziki; opt for full-fat Greek yogurt for creaminess.
• Cucumber: Grate or finely chop cucumber to add freshness to your tzatziki sauce.
• Lemon Juice: Fresh lemon juice adds brightness and tanginess to both the meatballs and tzatziki sauce.
• Dill: Fresh dill is ideal for tzatziki; it pairs beautifully with yogurt and cucumber. pairing with fresh salads. For more inspiration, check out this strawberry spinach salad recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 400°F (200°C) while you prepare your ingredients. Line a baking sheet with parchment paper for easy cleanup later.

Prepare the Lentils: Rinse one cup of lentils under cold water until it runs clear. Cook them in boiling water for about 20 minutes until tender but still firm. Drain any excess water.

Sauté Onions and Garlic: In a skillet over medium heat, sauté one chopped onion in olive oil until translucent. Add minced garlic and cook until fragrant—about one minute will do!

Mix Ingredients: In a large bowl, combine cooked lentils, sautéed onions and garlic, chopped parsley, oregano, panko breadcrumbs, eggs, salt, and pepper. Mix well until everything is evenly coated.

Shape Meatballs: Using wet hands (to prevent sticking), form small balls from the mixture—aim for about one inch in diameter. Place them on the prepared baking sheet.

Bake Until Golden: Bake your meatballs in the preheated oven for 25-30 minutes or until they’re golden brown and crispy on the outside. Your kitchen will smell heavenly at this point!

Create Tzatziki Sauce: In a bowl, mix Greek yogurt with grated cucumber, lemon juice, chopped dill, salt, and pepper. Stir until well combined—the perfect cooling dip awaits!

Serve your Baked Greek Lentil Meatballs warm with tzatziki on the side. Whether you’re indulging during a cozy night in or serving guests at a gathering, these little bites will surely steal hearts!

Perfecting the Cooking Process

Start by preparing the lentil mixture while preheating your oven. This ensures everything is ready to bake simultaneously for optimal texture and flavor.

Add Your Touch

Feel free to swap lentils for chickpeas or add feta cheese for a delightful twist. Experimenting with spices can also elevate the flavor profile to suit your taste! delightful creamy appetizers.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven or microwave to maintain their delicious texture.

Cooking these Baked Greek Lentil Meatballs reminds me of family gatherings where everyone would compete to make the best dish—though I secretly knew mine was the winner!

FAQ

Can I use dried lentils instead of canned?

Absolutely! Just cook them until tender before mixing into your meatball mixture.

How do I make tzatziki from scratch?

Mix Greek yogurt, grated cucumber, garlic, lemon juice, and dill for a quick tzatziki.

Can I freeze baked lentil meatballs?

Yes! Freeze them in a single layer and then transfer to a bag for easy reheating later.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Greek Lentil Meatballs with Tzatziki

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Approximately 12 meatballs 1x

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Description

Baked Greek Lentil Meatballs with Tzatziki are a delicious and healthy twist on traditional meatballs, perfect for any meal. These meatballs are crispy on the outside and tender on the inside, bursting with Mediterranean flavors from fresh herbs and spices. Paired with a creamy tzatziki sauce, they make for an irresistible dish that your family will love.

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Ingredients

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• 1 cup green or brown lentils (cooked)
• 1 medium yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 1/4 cup fresh parsley (chopped)
• 2 tsp dried oregano
• 1/2 cup panko breadcrumbs
• 1 large egg
• Salt and pepper to taste
• 1 cup full-fat Greek yogurt (for tzatziki)
• 1/2 medium cucumber (grated)
• 2 tbsp lemon juice
• 1 tbsp fresh dill

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Rinse lentils under cold water, then cook in boiling water for about 20 minutes until tender. Drain excess water.
3. In a skillet, sauté onions in olive oil until translucent. Add minced garlic and cook for an additional minute.
4. In a bowl, combine cooked lentils, sautéed onions and garlic, parsley, oregano, breadcrumbs, egg, salt, and pepper. Mix well.
5. Form the mixture into small balls (about 1 inch in diameter) and place them on the baking sheet.
6. Bake for 25-30 minutes or until golden brown and crispy.
7. For tzatziki, mix Greek yogurt, grated cucumber, lemon juice, dill, salt, and pepper in a bowl until well combined.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 95
• Sugar: 0g
• Sodium: 160mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 30mg