Crispy Baked Greek Lentil Meatballs with Tzatziki Recipe
These Crispy Baked Greek Lentil Meatballs are a flavorful and healthy twist on traditional meatballs, featuring green lentils, fresh herbs, and zesty lemon. Perfectly baked to golden perfection and served with a refreshing homemade tzatziki sauce, they make a delightful appetizer or main course that’s both vegetarian and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 16 meatballs (serving size 4 meatballs) 1x
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
For the Lentil Meatballs
- 1 cup green lentils
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- Zest of 1 lemon
- Salt and pepper to taste
For the Tzatziki Sauce
- 1 cup thick yogurt
- 1/2 cucumber, grated
- 1 garlic clove, minced
Instructions
- Prepare the Lentils: Rinse green lentils thoroughly under cold water until the water runs clear. In a saucepan, combine the lentils with 4 cups of water and bring to a boil over medium heat.
- Simmer the Lentils: Reduce the heat to a simmer and cook the lentils for 20-25 minutes until tender. Drain any excess water and allow them to cool slightly.
- Sauté Aromatics: While the lentils cook, heat a skillet over medium heat and sauté the finely chopped onion and minced garlic for about 5 minutes, or until the onion becomes translucent and fragrant.
- Mix the Meatball Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic, panko breadcrumbs, beaten egg, chopped parsley, dried oregano, lemon zest, salt, and pepper. Mix thoroughly until well incorporated.
- Preheat Oven and Shape Meatballs: Preheat your oven to 400°F (200°C). Using about 2 tablespoons of the mixture per meatball, shape into small balls and place them evenly spaced on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the Meatballs: Bake in the preheated oven for 25-30 minutes, flipping the meatballs halfway through the cooking time to ensure even browning and crispiness.
- Prepare the Tzatziki Sauce: While the meatballs bake, combine thick yogurt, grated cucumber (squeezed of excess moisture), and minced garlic in a small bowl. Stir well to create a creamy and refreshing dip.
- Serve: Once the meatballs are golden and crispy, remove from the oven and serve hot alongside the homemade tzatziki sauce for dipping.
Notes
- Be sure to drain and cool the lentils well to prevent the mixture from becoming too wet.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- You can prepare the tzatziki sauce ahead of time and keep it chilled in the refrigerator.
- These meatballs reheat well and can be frozen for meal prep convenience.
Keywords: Greek lentil meatballs, vegetarian meatballs, baked lentil balls, tzatziki sauce, healthy appetizers, Mediterranean recipes
