Ingredients
– 1 ½ cups cooked brown lentils (canned is acceptable)
– ½ red onion, finely chopped
– ¾ cup breadcrumbs (use gluten-free if needed)
– ¼ cup fresh chopped mint
– ¼ cup fresh chopped parsley
– 2 tablespoons tomato paste
– 1 egg
– ½ to 1 teaspoon salt
– Black pepper (to taste)
– ½ teaspoon paprika
– ½ teaspoon oregano
– 1 teaspoon soy sauce
– Juice from ½ lemon
– ½ cup yogurt
– ¼ cup shredded cucumber
– Juice from ½ lemon
– Pinch of salt
– Pinch of black pepper
– 1 garlic clove, minced
– ¼ cup fresh chopped dill
Instructions
1- Preheat oven to 425°F (220°C).
2- Combine all meatball ingredients in a food processor. Pulse until just combined but the mixture retains texture.
3- Roll the mixture into balls and place them on a parchment paper-lined sheet pan.
4- Bake for 30 to 35 minutes until golden and firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Refrigerate meatball mixture for 3-4 hours before shaping for better texture and easier handling.
🌱 Substitute mint and parsley with dill or basil for a different herbal flavor.
🍴 Use green or black lentils instead of brown lentils; avoid red or yellow lentils as they become mushy.
- Prep Time: 10 minutes
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- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian, Gluten-Free option
Nutrition
- Serving Size: 1/3 of total recipe
- Calories: 295 kcal
- Sugar: 8 g
- Sodium: 831 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 47 g
- Fiber: 11 g
- Protein: 17 g
- Cholesterol: 60 mg