Description
Indulge in the vibrant flavors of Mediterranean cuisine with these crispy baked Greek lentil meatballs. Perfectly spiced and paired with creamy tzatziki, they are a delightful addition to any meal or gathering. Easy to prepare and packed with nutrients, these meatballs are sure to impress your family and friends, making them a must-try for busy weeknights or festive occasions.
Ingredients
Scale
- 1 cup cooked brown lentils
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 cup panko bread crumbs
- ½ cup crumbled feta cheese
- 1 large egg, beaten
- 1 tbsp extra virgin olive oil (plus more for drizzling)
- For Tzatziki: 1 cup Greek yogurt, ½ cucumber (grated and drained), 1 clove garlic (minced), juice of ½ lemon, salt to taste, fresh dill (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic for the last minute.
- In a large bowl, combine cooked lentils, sautéed onions and garlic, oregano, panko bread crumbs, feta cheese, and beaten egg. Mix until well combined but maintain some texture.
- Shape the mixture into meatballs about one inch in diameter.
- Arrange on a parchment-lined baking sheet and drizzle with olive oil. Bake for 25–30 minutes until golden brown.
- For tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill in a bowl until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 50mg