Baked Greek Lentil Meatballs with Tzatziki

$- 1 cup green or brown lentils, cooked and drained - 1/2 cup breadcrumbs (or gluten-free breadcrumbs) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped I use cooked lentils as the base of these meatballs. They give a great texture and flavor. Breadcrumbs help bind the mixture, making it easier to shape. Chopped onion and garlic add depth and aroma. Fresh parsley and mint bring brightness and a hint of freshness. - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 egg, beaten (or flax egg for vegan option) - 2 tablespoons olive oil Ground cumin gives a warm, earthy note. Dried oregano adds an herbaceous quality. Smoked paprika gives a subtle smokiness. The egg binds everything together, but a flax egg works for vegans. Olive oil adds richness and helps with browning. - 1 cup Greek yogurt (or a dairy-free alternative) - 1 cucumber, grated and drained - 1 clove garlic, minced - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped - Salt to taste For the tzatziki, I use Greek yogurt for creaminess. Grated cucumber adds freshness but must be drained to avoid excess water. Minced garlic gives a punch, while lemon juice brightens the flavor. Fresh dill adds a lovely herb taste. A pinch of salt enhances everything. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is crucial for the meatballs to cook evenly. While the oven heats, line a baking tray with parchment paper. This keeps the meatballs from sticking and makes cleanup easy. In a large bowl, combine the cooked lentils, breadcrumbs, chopped onion, minced garlic, parsley, and mint. These ingredients bring a fresh taste. Next, sprinkle in the cumin, oregano, smoked paprika, salt, and pepper. Mix well to blend everything. Now, add the beaten egg or flax egg. This binds the mixture together. Stir until everything is combined nicely. With wet hands, shape the mixture into small meatballs, about 1.5 inches wide. Place them on your prepared tray. Drizzle each meatball with olive oil. This helps them crisp up while baking. Now, bake the meatballs for 25-30 minutes. They should turn golden brown and firm to the touch. While the meatballs bake, you can make the tzatziki. In a bowl, mix the Greek yogurt with grated cucumber, minced garlic, lemon juice, dill, and a pinch of salt. This sauce adds a cool touch to the meatballs. Set it in the fridge for a bit. Chilling enhances the flavors. Once the meatballs finish baking, plate them warm. Serve with a generous dollop of tzatziki on the side. For an authentic Greek feel, add pita bread slices. You can garnish with fresh herbs for a lovely presentation. Enjoy your meal! To get the right texture, moisture in lentils is key. Cook your lentils until they are soft but not mushy. If they are too dry, your meatballs may crumble. You can also adjust the amount of breadcrumbs. If your mixture feels too wet, add more breadcrumbs. This helps bind everything together nicely. You can switch up the tzatziki by replacing Greek yogurt with a dairy-free option like coconut yogurt. This works well if you want a lighter flavor. If you enjoy a kick, add a pinch of chili flakes for spice. For a creamier taste, mix in extra yogurt or some sour cream. For even cooking, space your meatballs out on the baking tray. This allows hot air to circulate. Using a thermometer helps ensure they are cooked just right. Aim for an internal temperature of 165°F (74°C). This step guarantees that your meatballs are safe and tasty. Pro Tips Use Fresh Herbs: Fresh parsley and mint enhance the flavor of the meatballs, making them more aromatic and delicious. Don't skip on the herbs! Adjust the Spice Level: If you prefer a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the meatball mixture. Chill the Tzatziki: Allowing the tzatziki to chill in the fridge for at least 30 minutes lets the flavors meld together beautifully for a more refreshing taste. Experiment with Dipping: Besides tzatziki, these meatballs are also great with a spicy harissa or a tahini sauce for a different flavor profile! {{image_2}} You can make your lentil meatballs even better by adding other veggies. Grated carrots or chopped spinach fit well in the mix. They boost the taste and add nutrients. You can also try using quinoa or chickpeas. These options give a unique flavor and texture. Mixing in cooked quinoa makes the meatballs fluffier. Chickpeas add a nice nutty taste. Tzatziki is great, but you can change it up! You can try different herbs like mint or cilantro. Mint gives a fresh taste, while cilantro adds a warm flavor. If you want it spicy, add crushed red pepper or diced jalapeños. This kick will make your tzatziki stand out. You can serve these meatballs in pita or wraps. This makes for a fun meal. You can also pair them with salads or side dishes. A Greek salad or roasted veggies go well together. They bring a fresh crunch that complements the meatballs. Enjoy these tasty options to make your meal fun and filling! To freeze cooked meatballs, let them cool first. Place them in a single layer on a baking tray. Once frozen, transfer them to a freezer bag. Remove as much air as you can. They will last up to three months in the freezer. To reheat, take the meatballs out of the freezer. Place them on a baking tray and bake at 350°F (175°C) for about 15-20 minutes. You can also microwave them for 2-3 minutes. Just make sure they are hot all the way through before serving. Store tzatziki in an airtight container. Glass jars work well if you have them. It’s best to keep it in the fridge. Tzatziki will stay fresh for about 3-5 days. Use it within this time frame for the best taste. If it separates, just stir it before serving. You can also use tzatziki as a dip or sauce, making it very versatile. Preparing these meatballs in advance saves time. You can make a big batch and freeze some for later. This way, you always have a healthy meal ready. For busy days, reheat meatballs and serve them with tzatziki. Pair them with pita bread, fresh veggies, or a quick salad. This makes a quick and easy meal that is still delicious and satisfying. Yes, you can easily make this recipe vegan. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. For the tzatziki, swap Greek yogurt with a dairy-free yogurt. Look for options made from almond or coconut. These changes keep the taste great while making it plant-based. To keep your meatballs intact, ensure you mix the ingredients well. The cooked lentils should be mashed slightly for better binding. You can also add an extra tablespoon of breadcrumbs if needed. Wet your hands when shaping the meatballs. This helps the mixture stick together. Bake them at the right temperature, and don’t skip the olive oil drizzle. This adds crispness and holds them together. These lentil meatballs pair well with many sides. You can serve them with warm pita bread or a fresh Greek salad. Adding a side of roasted vegetables enhances the meal. If you want a heartier option, serve them over rice or quinoa. For extra flavor, drizzle some extra tzatziki on top of the meatballs. Leftovers can last in the fridge for about three to four days. Store them in an airtight container to keep them fresh. If you want to save them longer, you can freeze the meatballs. They will stay good for about three months in the freezer. Just make sure to thaw them in the fridge before reheating. Lentil meatballs are a tasty and healthy meal option. You learned about key ingredients, like cooked lentils and herbs. I shared steps for making the meatballs and tzatziki sauce, ensuring a fun cooking experience. Remember to customize flavors and textures to fit your taste. Store these meals well for easy future use. Enjoy the variety of serving ideas, and don't hesitate to try new variations. Lentil meatballs can be a great dish for any table. Your cooking journey starts now, so go ahead and make some!$

Baked Greek Lentil Meatballs with Tzatziki

Delicious baked lentil meatballs served with a refreshing tzatziki sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup green or brown lentils, cooked and drained
1/2 cup breadcrumbs (or gluten-free breadcrumbs)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
to taste salt and pepper
1 egg beaten (or flax egg for vegan option)
2 tablespoons olive oil
1 cup Greek yogurt (or a dairy-free alternative)
1 cucumber grated and drained
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
to taste salt

Instructions

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
In a large mixing bowl, combine the cooked lentils, breadcrumbs, chopped onion, minced garlic, parsley, mint, cumin, oregano, smoked paprika, salt, and pepper.
Add the beaten egg to the mixture (or flax egg) and stir well until all ingredients are evenly combined.
With wet hands, shape the mixture into bite-sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking tray.
Brush or drizzle the formed meatballs with olive oil for crispiness.
Bake in the preheated oven for about 25-30 minutes, or until the meatballs are golden brown on the outside.
While the meatballs are baking, prepare the tzatziki. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Mix well and set aside in the fridge to chill.
Once the meatballs are baked to perfection, serve them warm with a generous dollop of tzatziki on the side.

Notes

Plate the meatballs in a shallow bowl scattered with fresh herbs and serve the tzatziki in a small dish on the side for dipping. Add some pita bread slices for an even more authentic Greek experience!

Keyword healthy, lentil meatballs, tzatziki, vegan option