Description
Crispy lentil meatballs paired with a creamy tzatziki sauce, offering a vibrant taste of Mediterranean cuisine.
Ingredients
Scale
- 1 cup green lentils, cooked
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1 egg (or flaxseed egg for a vegan option)
- Olive oil for drizzling
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Mix cooked lentils, onion, garlic, parsley, mint, oregano, cumin, salt, pepper, breadcrumbs, and egg in a large bowl until well incorporated.
- Form the mixture into small balls, about 1-1.5 inches in diameter, and place on a baking sheet lined with parchment paper.
- Drizzle the meatballs with olive oil and roll them to ensure a nice coating.
- Bake for 25-30 minutes, or until golden and crispy, turning halfway through.
- Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, lemon juice, minced garlic, and salt. Stir well and refrigerate.
Notes
Serve with Greek salad, pita bread, or hummus for a complete meal. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 30mg
Keywords: lentil meatballs, tzatziki sauce, Mediterranean recipe