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Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki for Crisp Flavor!

Baked Greek Lentil Meatballs with Tzatziki are nutritious bites, baked to perfection and full of Mediterranean flavors, perfect for any busy weeknight!
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 meatballs
Course: Main Dish
Cuisine: Greek
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup green lentils canned lentils can save time
  • 1 cup gluten-free breadcrumbs or regular breadcrumbs
  • 1 cup fresh parsley finely chopped
  • 1 tablespoon dill or mint for a different flavor
  • 1 medium onion finely chopped
  • 2 cloves garlic minced, garlic powder works too
  • 1 teaspoon cumin adjust to taste
  • 1 large egg or flax egg for a vegan option
  • 2 tablespoons olive oil or avocado oil
For the Tzatziki
  • 1 cup Greek yogurt or unsweetened almond yogurt for dairy-free
  • 1 medium cucumber grated, excess moisture squeezed out
  • 2 tablespoons lemon juice adjust to taste
  • 1 teaspoon salt to enhance flavors

Equipment

  • Baking sheet
  • Mixing Bowl
  • Fork or Potato Masher

Method
 

Meatballs Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, mash the cooked green lentils with a fork or potato masher until mostly smooth, leaving some chunky bits for texture.
  3. Add gluten-free breadcrumbs, finely chopped onion, minced garlic, chopped parsley, dill, cumin, salt, and olive oil to the lentils. Crack in an egg and stir gently.
  4. Using your hands, scoop out portions of the mixture and roll them into small balls about 1 to 1.5 inches in diameter. Place them on the lined baking sheet.
  5. Bake the meatballs for 20-25 minutes, turning them halfway through for even cooking.
Tzatziki Preparation
  1. In a bowl, whisk together Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and salt. Let chill for about 20 minutes.
Serving
  1. Serve the Baked Greek Lentil Meatballs warm with a generous dollop of tzatziki and garnish with lemon wedges and sliced cucumber.

Nutrition

Serving: 1meatballCalories: 80kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a crispy finish, broil the meatballs for the last 1-2 minutes of baking. Store leftovers in an airtight container for up to 1 week in the fridge or freeze for quick meals later.

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