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Greek Lentil Meatballs with Tzatziki

Savory vegetarian meatballs made from lentils, vegetables, and fresh herbs, pan-fried until golden and served with homemade tzatziki sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lentil Meatballs
  • 1 cup dried brown lentils rinsed
  • 2.5 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 1 carrot grated
  • 2 cloves garlic minced
  • 0.5 cup rolled oats or breadcrumbs
  • 1 egg large
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh mint chopped
  • 1 tsp dried oregano
Tzatziki Sauce
  • 1 cup Greek yogurt
  • 0.5 cucumber grated and drained
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice

Equipment

  • Food Processor or Potato Masher
  • Large skillet
  • Saucepan
  • Mixing bowls

Method
 

  1. Simmer lentils in vegetable broth for 20-25 minutes until tender. Drain well.
  2. Sauté onion and carrot in olive oil until soft. Add garlic in the last minute.
  3. Mash half the lentils in a processor. Mix with whole lentils, sautéed veggies, oats, egg, feta, and herbs. Chill mixture for 20 minutes.
  4. Form into golf-ball sized rounds. Pan-fry in olive oil for 2-3 minutes per side until golden brown.
  5. For sauce: Mix yogurt, drained cucumber, dill, garlic, lemon juice, and olive oil.
  6. Serve meatballs warm with generous dollops of tzatziki.

Notes

Ensure you squeeze the liquid out of the cucumber for the sauce to prevent it from being watery.