Go Back
Golden-brown crispy Greek lentil meatballs garnished with fresh dill and parsley on a ceramic platter.

Greek Lentil Meatballs Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 2 cups cooked brown or green lentils thoroughly drained and dried
  • - 1 tbsp extra virgin olive oil plus 1 tbsp for cooking
  • - 1 small yellow onion finely diced
  • - 2 cloves garlic minced
  • - 1 large egg or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water
  • - 1/2 cup oat flour or whole wheat breadcrumbs
  • - 1/4 cup grated Greek feta cheese optional, omit for vegan
  • - 1 tsp dried Greek oregano
  • - 1/2 tsp dried mint
  • - 1/2 tsp ground cumin
  • - 1/2 tsp sea salt
  • - 1/4 tsp black pepper
  • - 1 tsp fresh lemon zest
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 2 tbsp fresh dill finely chopped

Method
 

Sauté Aromatics:
  1. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add the diced yellow onion and minced garlic. Sauté for 3-4 minutes until soft and translucent. Remove from heat.
Blend Mixture:
  1. Add cooked lentils, sautéed onions and garlic, egg (or flax egg), oat flour, optional feta cheese, oregano, mint, cumin, salt, black pepper, lemon zest, and half the fresh parsley and dill into a food processor. Pulse 5-8 times until cohesive but still textured. Do not purée.
Shape & Chill:
  1. Roll tablespoonfuls of the mixture into 15-18 uniform meatballs. Place on a plate and chill in the refrigerator for 15 minutes.
Cook (Choose one method):
    - Pan-Fry:
    1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Fry for 8-10 minutes, turning regularly until golden brown.
    - Bake:
    1. Place on a parchment-lined baking sheet at 400°F (200°C), spray lightly with oil, and bake for 18-20 minutes until crisp.
    - Air Fryer:
    1. Preheat air fryer to 375°F (190°C). Spray basket with oil and air fry meatballs for 12-14 minutes, shaking basket halfway.
    Serve:
    1. Transfer to a platter, garnish with remaining fresh parsley and dill, and serve hot with tzatziki sauce.

    Notes

    - Moisture Control: Ensure cooked lentils are completely dry before processing to prevent mushiness.
    - Storage: Store cooked leftover meatballs in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.