Description
A delightful blend of flavors and wholesome ingredients, these baked lentil meatballs paired with refreshing tzatziki embody the spirit of Greek cuisine.
Ingredients
Scale
- 1 cup green or brown lentils, cooked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 1/2 cup grated zucchini
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 egg (or flax egg for vegan option)
- Olive oil for baking
- 1 cup yogurt
- 1/2 cucumber, grated
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Combine in a large bowl the cooked lentils, breadcrumbs, onions, garlic, zucchini, oregano, cumin, salt, pepper, and egg. Mix well until everything is combined.
- Form the mixture into meatballs and place them on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 25-30 minutes, or until the meatballs are golden and crispy.
- Prepare the tzatziki while the meatballs are baking. In a bowl, combine yogurt, grated cucumber, lemon juice, minced garlic, and salt. Mix well.
- Serve the baked lentil meatballs with the tzatziki sauce on the side.
Notes
For a vegan option, substitute the egg with a flax egg. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg