Easy Mediterranean Lentil Meatballs

Ingredients

• 2 cup Cooked brown lentils (drained and rinsed)
• 0.5 cup Breadcrumbs (panko or plain)
• 1 Egg (large, lightly beaten)
• 0.25 cup Feta cheese (crumbled)
• 2 tbsp Fresh parsley (finely chopped)
• 2 clove Garlic (minced)
• 1 tsp Dried oregano
• 1 tsp Lemon zest
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Olive oil (for brushing)

Steps

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a large mixing bowl, add the cooked brown lentils. Use a fork or potato masher to partially mash the lentils, leaving some whole for texture.

3. 3

   Add the breadcrumbs, beaten egg, crumbled feta cheese, chopped parsley, minced garlic, dried oregano, lemon zest, salt, and black pepper to the bowl with the lentils.

4. 4

   Mix all the ingredients together until well combined and the mixture holds together when pressed.

5. 5

   Scoop about 1 tablespoon of the mixture at a time and roll into small balls, roughly the size of a walnut. You should have approximately 25 meatballs.

6. 6

   Place the meatballs on the prepared baking sheet, spacing them evenly apart.

7. 7

   Lightly brush the tops of the meatballs with olive oil to help them brown and become crispy.

8. 8

   Bake in the preheated oven for 18-20 minutes, or until the meatballs are firm to the touch and golden brown on the outside.

9. 9

   Remove from the oven and let rest for 5 minutes before serving. Serve warm with tzatziki sauce or over a Mediterranean salad.

Notes

If the mixture feels too wet to roll, add an extra tablespoon of breadcrumbs. These meatballs can be made ahead and frozen after baking; just reheat in the oven at 350°F until warmed through.

Nutrition per serving

• appetizer
• main
• vegetarian
• baked
• lentils
• mediterranean
• healthy