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.
Ingredients
Scale
- 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
Instructions
- 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.
- In a skillet, heat olive oil over medium heat; sauté the onion until translucent. Add garlic and cook until fragrant (about 30 seconds).
- In a large bowl, mix cooked lentils, sautéed onion-garlic mixture, breadcrumbs, feta cheese, oregano, egg, salt, and pepper until well combined.
- Preheat the oven to 375°F (190°C). Shape the mixture into golf ball-sized meatballs and arrange them on a lined baking sheet.
- Bake for 25-30 minutes or until golden brown.
- For tzatziki: Combine grated cucumber, Greek yogurt, lemon juice, salt, and pepper in a bowl; mix well.
- 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