Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Greek Lentil Meatballs baked to perfection with a creamy tzatziki sauce. After making this recipe dozens of times, I’ve discovered the trick to keeping them moist and flavorful. The crispy exterior gives way to a soft, tender interior that’s packed with protein and fiber. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Lemon Herb White Bean Dip Recipe and Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Packed with protein and fiber
- Healthier alternative to traditional meatballs
- Better than takeout, ready in 30 minutes
- Versatile, serve with pasta, rice, or salad
What You'll Need for Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup green lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Optional: Fresh parsley, chopped
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- green lentils: Make sure to rinse and pick over lentils before cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping onions and lentils → See on Amazon
- Baking sheet — Ensures even cooking and easy cleanup → See on Amazon
How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Cook lentils: Rinse lentils, then cook according to package instructions until tender. Drain and set aside.
- Prepare ingredients: Finely chop onion and mince garlic. In a large bowl, combine cooked lentils, onion, garlic, breadcrumbs, egg, olive oil, salt, pepper, oregano, thyme, smoked paprika, and cayenne (if using). Mix well.
- Form meatballs: Using your hands, form the lentil mixture into evenly sized meatballs, about 1.5 inches in diameter. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 375°F (190°C). Bake meatballs for 20-25 minutes, or until golden and crispy.
- Prepare tzatziki sauce: While meatballs bake, combine 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove garlic (minced), 1 tbsp fresh dill (chopped), salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve Greek Lentil Meatballs hot with tzatziki sauce. Garnish with fresh parsley and crumbled feta cheese if desired.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Common mistake and fix: Avoid overcooking lentils to prevent them from becoming mushy. If they're too soft, add more breadcrumbs to help bind the meatballs.
- Tip: For a gluten-free version, substitute breadcrumbs with almond flour or rolled oats.
- Tip: To make ahead, cook lentils and prepare the mixture up to a day in advance. Store in the fridge until ready to bake.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Meatballs can be made ahead and reheated as needed.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze uncooked meatballs for up to 3 months. Bake from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra flavor, try adding 1-2 tbsp of chopped fresh herbs like parsley or mint to the lentil mixture.
- Best substitution: Substitute lentils with cooked quinoa or chickpeas for a similar texture and protein content.
- Make-ahead: Meatballs can be made ahead and frozen. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If meatballs are falling apart, add more breadcrumbs or egg to help bind the mixture.
Want to level up this recipe?
Parchment paper — Prevents meatballs from sticking to the baking sheet and makes cleanup a breeze → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- Salt and pepper, to taste
Seasonings
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
Optional Toppings
- Fresh parsley, chopped
- Crumbled feta cheese
Instructions
- Cook lentils: Rinse lentils, then cook according to package instructions until tender. Drain and set aside.
- Prepare ingredients: Finely chop onion and mince garlic. In a large bowl, combine cooked lentils, onion, garlic, breadcrumbs, egg, olive oil, salt, pepper, oregano, thyme, smoked paprika, and cayenne (if using). Mix well.
- Form meatballs: Using your hands, form the lentil mixture into evenly sized meatballs, about 1.5 inches in diameter. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 375°F (190°C). Bake meatballs for 20-25 minutes, or until golden and crispy.
- Prepare tzatziki sauce: While meatballs bake, combine 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove garlic (minced), 1 tbsp fresh dill (chopped), salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve Greek Lentil Meatballs hot with tzatziki sauce. Garnish with fresh parsley and crumbled feta cheese if desired.
Notes
- Chef tip: For extra flavor, try adding 1-2 tbsp of chopped fresh herbs like parsley or mint to the lentil mixture.
- Best substitution: Substitute lentils with cooked quinoa or chickpeas for a similar texture and protein content.
- Make-ahead: Meatballs can be made ahead and frozen. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If meatballs are falling apart, add more breadcrumbs or egg to help bind the mixture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze uncooked meatballs for up to 3 months. Bake from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Meatballs can be made ahead and reheated as needed.
Nutrition Per Serving
- Calories: 250
- Protein: 18g
- Fat: 5g
- Carbs: 35g
- Fiber: 15g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 45mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce FAQs
Yes, you can make the meatballs ahead and store them in the fridge for up to a day before baking. You can also freeze uncooked meatballs for up to 3 months.
If meatballs are falling apart, it's likely that the mixture is too wet. Add more breadcrumbs or egg to help bind the mixture.
Yes, you can make Greek Lentil Meatballs in the air fryer. Preheat to 375°F (190°C), then cook meatballs for 10-15 minutes, shaking the basket halfway through.
Serve Greek Lentil Meatballs with pasta, rice, or a fresh salad. They also make great appetizers or party food.
To make Greek Lentil Meatballs healthier, try using whole wheat breadcrumbs, adding more vegetables to the mixture, or serving them with a side of steamed vegetables or a fresh salad.
A Warm Final Note
I can’t wait for you to try Easy Baked Greek Lentil Meatballs with Tzatziki Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
