Description
A delightful twist on traditional meatballs, these baked Greek lentil meatballs, paired with creamy tzatziki sauce, are healthy, flavorful, and easy to make.
Ingredients
Scale
- 1 cup lentils, cooked
- 1/2 cup breadcrumbs
- 1/4 cup grated feta cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup Greek yogurt
- 1/2 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the cooked lentils, breadcrumbs, feta cheese, chopped onion, minced garlic, dried oregano, ground cumin, salt, and pepper in a large bowl.
- Form small meatballs from the mixture and place them on a greased baking sheet.
- Drizzle them lightly with olive oil and bake for 25-30 minutes or until golden brown.
- Prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt in a small bowl.
Notes
Store leftovers in an airtight container for up to 3 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: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg