Savory Baked Greek Lentil Meatballs with Tzatziki Delight

Imagine sinking your teeth into a warm, savory baked Greek lentil meatball, perfectly seasoned and topped with creamy tzatziki. The aroma fills your kitchen, making it feel like a Mediterranean breeze has swept through your home. savory roasted chicken dish These meatballs are the culinary equivalent of a cozy hug – satisfying, comforting, and utterly delicious. For more inspiration, check out this Garlic Butter Green Beans recipe.

Now, picture this: you’re hosting a dinner party. Friends are gathered around, laughter fills the air, and you serve these baked Greek lentil meatballs with tzatziki. The looks on their faces as they take that first bite? Priceless! These gems are perfect dip for gatherings that require a showstopper dish.

I remember the first time I made these meatballs; my friends devoured them so quickly I barely got a chance to try one myself! For more inspiration, check out this Strawberry Spinach Salad recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• • Green Lentils: Use dry green lentils for their firm texture that holds up well during baking.
  • Onion: A finely chopped onion adds sweetness and depth of flavor to the meatballs.
  • Garlic: Fresh garlic is essential; it brings a wonderful aroma that makes everyone curious about what’s cooking.
  • Breadcrumbs: Use plain breadcrumbs to help bind the mixture without overwhelming the flavors.
  • Feta Cheese: Crumbled feta adds creaminess and a tangy kick that elevates these meatballs.
  • Dried Oregano: This herb imparts that classic Greek flavor; don’t skimp on it!
  • Eggs: Eggs help bind all the ingredients together while providing moisture.
  • Olive Oil: A drizzle of good quality olive oil enhances richness and promotes browning during baking.
  • Cucumber (for Tzatziki): Fresh cucumber adds crunch and coolness to balance the spices in the meatballs.
  • Greek Yogurt (for Tzatziki): Creamy Greek yogurt is key for making a rich tzatziki sauce that’s refreshing and tangy.
  • Lemon Juice (for Tzatziki): Fresh lemon juice brightens up the tzatziki, adding zing that cuts through the richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Lentils: Start by rinsing one cup of green lentils under cold water until it runs clear. Place them in a pot with three cups of water and bring it to a boil over medium heat. Cook until tender but not mushy, about 20-25 minutes.

Sauté Those Aromatics!: In a skillet over medium heat, drizzle olive oil and sauté one chopped onion until translucent. Add minced garlic and sauté until fragrant, about 30 seconds.

Mix Everything Up!: In a large bowl, combine cooked lentils, sautéed onion-garlic mixture, breadcrumbs, crumbled feta cheese, dried oregano, eggs, salt, and pepper. Mix thoroughly using your hands or a spatula until everything is well combined.

Shape Those Meatballs!: Preheat your oven to 375°F (190°C). With wet hands (to avoid sticking), shape the mixture into golf ball-sized meatballs and arrange them on a lined baking sheet.

Bake Until Golden Brown!: Bake in preheated oven for 25-30 minutes or until the meatballs are golden brown and heated through. Enjoy the aroma wafting through your kitchen!

Make Your Tzatziki!: While those heavenly meatballs bake away, mix together grated cucumber (squeeze out excess water), Greek yogurt, lemon juice, minced garlic, salt, and pepper in a bowl. Adjust seasoning as desired!

Serve & Enjoy!: Plate those beautiful baked Greek lentil meatballs alongside a generous dollop of tzatziki sauce. Garnish with fresh herbs if you like; then watch as everyone dives in!

Now you’re ready to impress family or friends with this delightful dish! Baked Greek lentil meatballs with tzatziki are sure to become a favorite at every gathering! Italian chicken cutlets.

Perfecting the Cooking Process

Start by cooking lentils and letting them cool while prepping spices and mixing ingredients. This saves time and ensures the flavors meld beautifully.

Add Your Touch

Feel free to swap lentils for chickpeas or add feta cheese for an extra kick. You can also play with spices, incorporating your favorites.

Storing & Reheating

Store leftover meatballs in an airtight container in the fridge for up to five days. Reheat them in the oven or microwave until warm.

Baking these lentil meatballs takes me back to family gatherings where everyone would gather around the table, eagerly waiting for my delicious creations. healthy vegan lunch ideas The laughter and love shared over food are truly unforgettable.

FAQ

Can I freeze baked Greek lentil meatballs?

Yes, they freeze well; just store them in a freezer-safe container.

What can I serve with tzatziki?

Serve tzatziki with pita bread, fresh veggies, or as a dip for appetizers.

Are these meatballs gluten-free?

Yes, they are naturally gluten-free and packed with protein from lentils!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Greek Lentil Meatballs with Tzatziki

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• Author: Amelia
• Total Time: 45 minutes
• Yield: Approximately 4 servings 1x

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Description

Baked Greek lentil meatballs are a delightful vegetarian dish that combines hearty lentils with aromatic spices and creamy feta. Served alongside a refreshing tzatziki sauce, they make for an irresistible appetizer or main course that’s perfect for any gathering. With their vibrant flavors and satisfying textures, these meatballs will transport you straight to the Mediterranean with every bite.

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Ingredients

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• 1 cup dry green lentils
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup plain breadcrumbs
• 1/2 cup crumbled feta cheese
• 2 tsp dried oregano
• 1 large egg
• 2 tbsp olive oil
• 1/2 cucumber, grated and squeezed dry
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper to taste

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Instructions

1. Rinse the lentils under cold water. In a pot, combine lentils and three cups of water; bring to a boil. Cook for 20-25 minutes until tender but not mushy. Drain and let cool.
2. In a skillet, heat olive oil over medium heat; sauté the onion until translucent. Add garlic and cook until fragrant (about 30 seconds).
3. In a large bowl, mix cooked lentils, sautéed onion-garlic mixture, breadcrumbs, feta cheese, oregano, egg, salt, and pepper until well combined.
4. Preheat the oven to 375°F (190°C). Shape the mixture into golf ball-sized meatballs and arrange them on a lined baking sheet.
5. Bake for 25-30 minutes or until golden brown.
6. For tzatziki: Combine grated cucumber, Greek yogurt, lemon juice, salt, and pepper in a bowl; mix well.
7. Serve meatballs with tzatziki on the side.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer/Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 3 meatballs (150g)
• Calories: 300
• Sugar: 3g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 14g
• Cholesterol: 70mg