Lentil Meatballs with Cucumber Yogurt Sauce


Lentil Puree


  • 1 ¼ cup lentils
  • 2 cups water
  • 1 clove garlic
  • 1 ½ tsp salt


For the lentil puree, place lentils in a pot with the garlic and salt, then cover the lentils with tap water, until the water is about two inches above the lentils (about 750mL of water). Bring to a boil, cover and cook for about 20 minutes, until you are sure that the lentils are fully cooked.

Drain the lentils using a strainer, and then pulse the lentils in a food processor until they form a smooth puree. Refrigerate the puree to chill it to and internal temperature of 4°C.



  • Lentil puree (from above)
  • 380 g lean ground beef or lamb
  • 2 large eggs
  • 2-3 cloves garlic, pureed
  • 150 g shallots, pureed
  • ½ - 2/3 cup cilantro, chopped
  • 1 lemon, peel only, rasped or grated finely
  • ½ tsp ground cumin
  • 1 ½ tsp kosher salt
  • Canola oil, as needed for frying
  • Sea salt and fresh lime juice, as needed


Working in a mixing bowl and using your hands, work together the meat and eggs, and then add in all the other ingredients until they come together.

Using your hands, make approximately 30 small meatballs (about 2 tbsp of mix per meatball.) Shallow fry the meatballs in a non-stick fry pan until the internal temperature reaches 60°C.

Drain the meatballs on a paper towel and season with salt and lime juice.

To serve: Place 4 meatballs on each plate or wrap in warm pita and serve with cucumber yogurt sauce (tzatziki).

Makes 7 - 8 servings