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Greek Lentil Meatballs

Savory vegetarian meatballs inspired by Greek flavors, made with lentils, herbs, and feta for a healthy Mediterranean twist.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Meatball Mixture
  • 1 cup dry green or brown lentils rinsed and cooked
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh mint chopped
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup crumbled feta cheese optional
  • 0.25 cup breadcrumbs gluten-free if needed
  • 1 large egg
  • 2 tbsp olive oil
  • 1 lemon juice from 1 lemon
Tzatziki Sauce (Optional)
  • 1 cup Greek yogurt
  • 0.5 cucumber grated and drained
  • 1 clove garlic minced
  • 1 tbsp fresh dill chopped
  • salt and pepper to taste
  • drizzle olive oil

Equipment

  • Food processor
  • Mixing bowl
  • Baking sheet
  • Skillet (optional)

Method
 

  1. Cook the lentils: In a medium pot, bring 3 cups of water to a boil. Add the rinsed lentils and simmer for 20-25 minutes until tender but not mushy. Drain and cool.
  2. In a food processor, combine cooked lentils, onion, garlic, parsley, mint, oregano, cumin, salt, and pepper. Pulse until coarsely chopped.
  3. Transfer to a bowl and stir in feta, breadcrumbs, egg, olive oil, and lemon juice. Mix well and rest for 10 minutes.
  4. Preheat oven to 375°F or heat skillet with oil. Form mixture into balls.
  5. Bake for 25-30 minutes, flipping halfway, or fry 4-5 minutes per side until golden.
  6. For tzatziki: Mix yogurt, cucumber, garlic, dill, salt, pepper, and olive oil. Chill.
  7. Serve hot with tzatziki and fresh herbs.

Notes

For vegan version, use flax egg and omit feta. Adjust herbs to taste for customization.