Baked Greek Lentil Meatballs with Tzatziki – Healthy Vegetarian Recipe
Make these baked Greek lentil meatballs with creamy tzatziki for a healthy vegetarian recipe packed with Mediterranean flavor—easy, delicious, and satisfying!
Equipment
- Saucepan for cooking lentils
- Skillet for aromatics
- Mixing bowl
- Baking sheet + parchment paper
- Grater (for cucumber)
Ingredients
- 1½ cups cooked lentils (green or brown)
- ½ cup breadcrumbs (or gluten‑free alternative)
- 1 egg (or flax egg for vegan)
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt & pepper, to taste
Tzatziki Sauce:
- 1 cup Greek yogurt (or dairy‑free yogurt)
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Cook Lentils: Simmer lentils until tender but not mushy. Drain well.
- Sauté Aromatics: In olive oil, cook onion and garlic until softened.
- Mix Meatball Base: Combine lentils, breadcrumbs, egg, herbs, aromatics, salt, and pepper. Mix until cohesive.
- Shape Meatballs: Form into balls and place on a parchment‑lined baking sheet.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Prepare Tzatziki: Grate cucumber, squeeze out excess water, then mix with yogurt, garlic, dill, lemon juice, olive oil, and salt. Chill before serving.
- Serve: Pair meatballs with chilled tzatziki, garnish with parsley or lemon zest.
- Important Tip: Drain cucumber thoroughly and chill tzatziki for at least 30 minutes before serving.
Notes
- Binder Matters: Use egg or flax egg to prevent crumbling.
- Texture Tip: Lentils should be tender but not mushy.
- Storage: Refrigerate for 3–4 days or freeze up to 2 months.
- Reheating: Warm in oven for crispness or skillet with olive oil.
- Variations: Add feta, sun‑dried tomatoes, or spice with chili flakes.