Baked Greek Lentil Meatballs with Tzatziki
A delightful fusion of flavors and culture, these Baked Greek Lentil Meatballs are paired with creamy tzatziki, making for a wholesome and nourishing meal.
Ingredients
For the Meatballs
- 1 cup green or brown lentils (cooked) Tender and slightly nutty
- 1 medium yellow onion (finely chopped) Sweet and aromatic
- 3 cloves garlic (minced) Pungent and zesty
- 1/4 cup fresh parsley (chopped) Vibrant and herbaceous
- 2 teaspoons dried oregano Earthy and fragrant
- 1/2 cup panko breadcrumbs Light and crunchy
- 1 large egg Rich and binding
- to taste Salt and pepper Enhancing the dish
For the Tzatziki
- 1 cup full-fat Greek yogurt Creamy and tangy
- 1/2 medium cucumber (grated) Refreshing and crisp
- 2 tablespoons lemon juice Bright and zesty
- 1 tablespoon fresh dill Aromatic and herbaceous
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse your lentils under cold water, then cook them in boiling water for about 20 minutes until tender. Drain any excess water.
- In a skillet, sauté the onions in olive oil until translucent. Add minced garlic and cook until fragrant.
- In a large bowl, combine cooked lentils, sautéed onions, garlic, parsley, oregano, breadcrumbs, egg, salt, and pepper. Mix thoroughly.
- Form the mixture into small balls (about one inch in diameter) and place them on the baking sheet.
Cooking
- Bake the meatballs for 25-30 minutes, or until golden brown and crispy on the outside.
Tzatziki Preparation
- In a mixing bowl, combine Greek yogurt, grated cucumber, lemon juice, dill, salt, and pepper. Stir until well mixed.
Notes
Avoid overcooking the lentils for best texture. Adjust seasoning to taste. You can substitute breadcrumbs with oatmeal or crushed nuts for variations.