Greek Turkey Lentil Meatballs
Prep time: 
Cook time: 
Total time: 
Yield: 20-30 meatballs depending on size
  • 1 cup cooked lentils (I used green)
  • ½ pound ground turkey (highest fat percentage the better)
  • 2 large eggs, lightly beaten
  • ⅔ cup bread crumbs
  • ½ cup full fat greek yogurt
  • ¼ cup crumbled feta cheese
  • 2 tablespoons red onion, minced
  • 2 tablespoons chopped kalmata olives
  • 1 tablespoon capers- rough chopped
  • 1 clove garlic, minced
  • Small handful of fresh spinach- chopped small
  • ½ teaspoon fresh or dried oregano
  • ½ teaspoon fresh or dried rosemary*
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
For the dipping sauce
  • 1 cup greek yogurt
  • juice of 1 lemon
  • 1 clove minced garlic
  • dried herbs (I used mint & oregano)
  • salt and pepper to taste
  1. In a food processor or blender, puree the lentils until they are mushy.
  2. In a large bowl, combine the lentils with the rest of the meatball ingredients. Use your hands or a sturdy spoon to mix everything well.
  3. Preheat oven to 375F. Spray or lightly oil a rimmed baking sheet, and fill with formed meatballs. I like to use a 1.5 inch cookie scoop to form mine, but by hand is Ok too. (These don't spread much when baking so you can place them pretty close together.)
  4. Bake for 20 minutes or until golden brown. You can serve as is, but I like to crisp them up in a cast iron skillet before serving, with a little olive oil over medium-high heat.
For the yogurt sauce:
  1. Combine all ingredients and add salt and pepper as needed.
Recipe adapted from The Kitchn
Recipe by The Baker Chick at