Description
A delicious and healthy twist on classic meatballs, made with lentils and Mediterranean flavors, perfect for dinners or appetizers.
Ingredients
Scale
- 1 cup dried green lentils
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- ½ cup panko breadcrumbs
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- Olive oil (for sautéing and drizzling)
- 1 cup plain full-fat yogurt
- 1 medium cucumber, grated and drained
- 2 tbsp fresh lemon juice
- Salt to taste
- Chopped dill (optional)
Instructions
- Rinse the lentils under cold water. In a pot, combine them with 3 cups of water and bring to a boil. Reduce heat and simmer until tender, around 20-25 minutes.
- In a skillet, heat some olive oil over medium heat. Sauté the onion until it becomes translucent (about 5 minutes), then add the minced garlic and cook until fragrant.
- In a large bowl, combine the cooked lentils, sautéed onion and garlic, panko breadcrumbs, eggs, parsley, oregano, cumin, and season with salt and pepper. Mix until all ingredients are well combined.
- Preheat your oven to 375°F (190°C). Shape the lentil mixture into small meatballs and place them on a greased baking sheet. Bake for 25-30 minutes, or until they’re golden brown.
- While the meatballs are baking, mix yogurt, grated cucumber, lemon juice, and salt in a bowl. For added flavor, include chopped dill if desired.
Notes
These meatballs can be served with tzatziki sauce and pair well with fresh greens or whole grain pita bread. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 meatballs
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg