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To make these delightful lentil meatballs, gather the following: - 1 cup cooked green or brown lentils, drained - 1/2 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version) - 1 small onion, finely diced - 2 cloves garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh mint, finely chopped - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and black pepper, to taste - 1 large egg, beaten (or use a flax egg for a vegan alternative) - 2 tablespoons extra-virgin olive oil These ingredients work well together. The lentils give a nice texture, while herbs add flavor. For the tzatziki, you will need: - 1 cup plain Greek yogurt (or a dairy-free yogurt alternative) - 1 cucumber, grated and tightly drained of excess moisture - 1 garlic clove, minced - 1 tablespoon fresh lemon juice - 1 tablespoon fresh dill, chopped - Salt, to taste This sauce is creamy and fresh. It pairs perfectly with the meatballs. If you need alternatives, consider these options: - For breadcrumbs: Use oats or crushed nuts for a gluten-free option. - For egg: A flax egg works great in vegan recipes. - For yogurt: Coconut yogurt is a good dairy-free choice. - For herbs: You can swap parsley and mint with basil or cilantro. These substitutions keep your dish tasty and still meet your needs. Experiment and find what you love best! {{ingredient_image_2}} First, gather all your ingredients. You need cooked lentils, breadcrumbs, onion, garlic, parsley, mint, spices, an egg, and olive oil. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. This helps prevent sticking and makes clean-up easy. In a large bowl, mix the cooked lentils, breadcrumbs, diced onion, and minced garlic. Add chopped parsley, mint, cumin, oregano, smoked paprika, salt, and pepper. Stir until everything is well combined. Next, add the beaten egg. If you want a vegan option, use a flax egg instead. Mix again until the mixture is uniform. Now comes the fun part! Wet your hands to avoid sticking. Shape the mixture into meatballs about 1.5 inches wide. Place them on the baking tray, making sure to space them apart. Drizzle each meatball with olive oil. This step helps them get crispy while baking. Place the tray in the oven and bake for 25 to 30 minutes. Keep an eye on them. You want them golden brown and firm to the touch. While the meatballs bake, prepare the tzatziki sauce. In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and a pinch of salt. Stir well. Cover and refrigerate to let the flavors blend. This sauce pairs perfectly with the meatballs. Enjoy creating this dish! It’s fun and full of flavor. Cooking lentils is simple, but a few tips help you get the best results. - Rinse the lentils before cooking. This removes dirt and small stones. - Use a ratio of 1 part lentils to 3 parts water for cooking. - Cook them on medium heat for about 20-25 minutes. - Check for doneness. Lentils should be tender but not mushy. - For more flavor, add salt or herbs to the cooking water. Getting your meatballs crispy is key. Here’s how to do it: - Use a mixture of breadcrumbs and lentils for texture. - Drizzle olive oil on each meatball before baking. - Bake them at 400°F (200°C) for 25-30 minutes. - Flip the meatballs halfway through baking for even crispiness. - If you want extra crunch, broil them for the last 2-3 minutes. Storing leftovers properly keeps them fresh. Here’s how: - Place the meatballs in an airtight container in the fridge. - They can last up to 4 days in the fridge. - For long-term storage, freeze meatballs in a single layer. - Tzatziki should also go in an airtight container. - It lasts about 3-5 days in the fridge. Pro Tips Use Fresh Herbs: Fresh parsley and mint enhance the flavor of the meatballs significantly, making them taste vibrant and aromatic. Perfect Baking Temperature: Baking at 400°F (200°C) ensures that the meatballs are crispy on the outside while staying moist inside. Alternative Binding Agents: If you prefer a vegan option, a flax egg works just as well as a traditional egg for binding the meatball mixture. Chill the Tzatziki: Allowing the tzatziki to chill for at least 30 minutes enhances its flavors, making it even more delicious when served. {{image_4}} You can easily make these lentil meatballs vegan. Instead of an egg, use a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This helps bind the meatballs without eggs. To make this dish gluten-free, use gluten-free breadcrumbs. You can find these at most grocery stores. If you prefer, you can also use ground oats. Just blend oats in a food processor until they resemble breadcrumbs. Feel free to play with the herbs and spices. You can use fresh basil or cilantro instead of parsley and mint. Try adding red pepper flakes for a kick. You can also switch cumin and oregano for coriander and thyme. These changes will give your meatballs a fresh taste. Baked Greek lentil meatballs shine when served with fresh sides. Here are some great options: - Warm Pita Bread: Soft, warm pita adds a nice touch. Use it to scoop up meatballs and tzatziki. - Greek Salad: A salad with tomatoes, cucumbers, olives, and feta balances the meal. The freshness complements the meatballs well. - Roasted Vegetables: Seasoned roasted veggies, like bell peppers and zucchini, add color and flavor. They pair perfectly with the meatballs. - Rice or Quinoa: Serve the meatballs over a bed of rice or quinoa for a filling meal. This adds a nice texture. Make your meal fun and unique with these ideas: - Skewers: Thread meatballs onto skewers for a fun twist. Serve them on a platter for easy grabbing. - Meatball Sliders: Place meatballs in small buns. Top with tzatziki for a tasty slider option. - Lettuce Wraps: Use crisp lettuce leaves as wraps. Fill each leaf with meatballs and tzatziki for a fresh bite. - Taco Style: Turn meatballs into a taco filling. Add toppings like avocado, salsa, and cheese for a twist. The right drink can enhance your meal experience. Here are some great choices: - Sparkling Water: A refreshing choice that cleanses the palate. Add lemon slices for a zesty touch. - Red Wine: A light red, like Pinot Noir, pairs well with the flavors of the meatballs. - Herbal Tea: A cool, mint tea can refresh your senses. It pairs nicely with the tzatziki. - Fruit Juice: Fresh lemonade or pomegranate juice adds a sweet balance to the meal. Store lentil meatballs in an airtight container. Keep them in the fridge for up to four days. If you want them to last longer, freeze them. Yes, you can freeze lentil meatballs. Place them in a single layer on a baking sheet. After freezing, transfer them to a freezer bag. They will stay good for up to three months. Tzatziki pairs well with many dishes. Serve it with pita bread, fresh veggies, or grilled meats. It also tastes great on salads or as a dip. Lentil meatballs last about four days in the fridge. Make sure to keep them in an airtight container. This helps keep them fresh and tasty. Yes, you can use canned lentils. Just drain and rinse them well. Canned lentils save time and still taste great in meatballs. You learned about making lentil meatballs and tzatziki. We covered the key ingredients, smart cooking tips, and fun variations. You now know how to serve them with the best sides and drinks. Making your meals tasty and healthy is easy with these recipes. I hope you enjoy trying them out. You can mix, match, and even make them your own! Enjoy your cooking adventure!

Baked Greek Lentil Meatballs with Tzatziki

Delicious baked lentil meatballs served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup cooked green or brown lentils, drained
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 1 large egg, beaten (or use a flax egg for a vegan alternative)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup plain Greek yogurt (or a dairy-free yogurt alternative)
  • 1 cucumber grated and tightly drained of excess moisture
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • to taste Salt

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking.
  • Prepare the Meatball Mixture: In a large mixing bowl, combine the drained and cooked lentils, breadcrumbs, diced onion, minced garlic, chopped parsley, chopped mint, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix well until all ingredients are integrated.
  • Bind the Mixture: Pour the beaten egg into the lentil mixture (or add your prepared flax egg if vegan) and stir thoroughly until the mixture is uniformly combined.
  • Form the Meatballs: Wet your hands to prevent sticking, then shape the mixture into bite-sized meatballs, roughly 1.5 inches in diameter. Place each meatball onto the prepared baking tray, ensuring they are spaced apart.
  • Drizzle with Olive Oil: Lightly brush or drizzle each meatball with olive oil to enhance crispiness during baking.
  • Bake the Meatballs: Transfer the tray into the preheated oven and bake for approximately 25-30 minutes, or until the meatballs are golden brown and firm to the touch.
  • Prepare the Tzatziki: While the meatballs are baking, mix together the tzatziki. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh lemon juice, chopped dill, and a pinch of salt. Stir well to combine and then cover and refrigerate to allow the flavors to meld.
  • Serve: Once the meatballs are golden and cooked through, remove them from the oven. Serve warm, accompanied by a generous dollop of tzatziki for dipping.

Notes

Serve the meatballs in a shallow serving dish, scattered with fresh herbs for a vibrant touch. Include slices of warm pita bread on the side for a traditional Greek experience.
Keyword baked, lentil, meatballs, tzatziki, vegetarian