Lentil Keftedes with Mint Yogurt (Greek Meatballs) – Lentils.org

Lentil Keftedes with Mint Yogurt (Greek Meatballs)

  By lentilsorg  ,   ,

November 18, 2019

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  • Prep: 20 Minutes
  • Cook: 20 Minutes
  • 20 Minutes

    20 Minutes

    40 Minutes

  • Yields: 10


  1. In a large mixing bowl combine beef, pork, lentils, onion, garlic, bread crumbs, egg, parsley, mint, oregano, and oil. Mix well with either a spatula or your hands until a smooth homogenous mixture is made.
  2. Allow mix to rest for 20 minutes in a covered bowl in the refrigerator. After resting, begin to roll balls the size of a heaped tablespoon. The mixture should yield 60-70 meatballs.
  3. In a medium bowl, mix yogurt, mint, lime juice, and cumin. Set aside.
  4. In a large heavy bottomed skillet, heat olive oil over medium to high heat. The oil should completely cover the bottom of the skillet. Dredge meatballs in flour and shake off excess flour. Brown in skillet on all sides for 5-6 minutes in the pan. Remove from pan and hold hot until service. The recipe should be cooked in three batches of 20 balls at a time.
  5. When ready for service, garnish finished meatballs with roughly chopped parsley and serve with mint yogurt as a dipping sauce.


1 ½ lb (750 g) ground beef

½ lb (250 g) ground pork

1 lb (500 g) split red lentils, cooked

1 cup (250 mL) red onion, minced

¼ cup (60 mL) garlic cloves, minced

1 cup (250 mL) whole wheat bread crumbs

1 egg

½ cup (125 mL) fresh parsley, minced

½ cup (125 mL) fresh mint, minced

2 tsp (10 mL) dried oregano

2 Tbsp (30 mL) canola oil

1 ½ cups (375 mL) plain non-fat greek yogurt

¼ cup (60 mL) fresh mint, roughly chopped

2 Tbsp (30 mL) lime juice

1 tsp (5 mL) cumin, ground

½ cup (125 mL) olive oil

1 cup (250 mL) all-purpose flour

¼ cup (60 mL) fresh parsley, roughly chopped


Nutrition Facts

Serving Size6 meatballs
Sodium170 mg
Potassium510 mg
Protein26 g
Cholesterol80 mg
Sugar3 g
Total Fat28 g
Saturated Fat7 g
Total Carbohydrates28 g
Dietary Fiber5 g