Irresistible Baked Greek Lentil Meatballs with Creamy Tzatziki
Savor vibrant Greek flavors with these irresistible baked lentil meatballs! Hearty lentils, fresh herbs, and lemon create tender bites, perfectly complemented by creamy tzatziki.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 ½ cups cooked green or brown lentils
- ½ cup panko breadcrumbs
- Meatball Aromatics: ¼ cup finely diced red onion and 2 cloves garlic, minced
- Meatball Seasonings: ¼ cup chopped fresh parsley, 1 teaspoon dried oregano, and ½ tablespoon fresh lemon juice
- 2 tablespoons olive oil
- Tzatziki Base: 1 cup plain Greek yogurt
- Tzatziki Cucumber: ½ small cucumber, grated and squeezed dry
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Lentil Meatball Mixture.
- Step 2: Form and Bake the Meatballs.
- Step 3: Prepare the Creamy Tzatziki.
- Step 4: Serve.
Notes
- Pop any leftover lentil meatballs and their creamy tzatziki into separate airtight containers in the fridge, and they'll be delicious for up to 3-4 days.
- When you're ready for more, gently warm the meatballs in an oven or air fryer at 350°F (175°C) for about 8-10 minutes until cozy, keeping that vibrant tzatziki refreshingly cool.
- These delightful meatballs are perfect in warm pita pockets, piled onto a crisp Greek salad, or simply enjoyed as a standalone snack with extra lemon and herbs.
- For a super flavorful pop in your meatballs, try adding a little finely grated lemon zest to the mixture; and for the tzatziki, don't underestimate the power of thoroughly squeezing every drop of water from your grated cucumber for that perfect creamy consistency!
Nutrition
- Serving Size: 4 meatballs with 1/4 cup tzatziki
- Calories: 310
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Protein: 2g