Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy baked Greek lentil meatballs are crispy on the outside, tender on the inside, and packed with flavor. After making this recipe dozens of times, I’ve discovered the trick to perfect meatballs every time. The warm, comforting aroma of these meatballs will fill your home and make your family beg for more. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy Tuscan White Bean Soup with Sausage and Spinach and Easy Burnt Basque Cheesecake Recipe With Creamy Texture.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Crispy on the outside, tender on the inside
- Packed with flavor from Mediterranean spices
- Healthier than traditional meatballs
- Perfect for meal prep and freezer-friendly
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.
- Green lentils
- Onion
- Garlic
- Fresh parsley
- Fresh mint
- Eggs
- Breadcrumbs
- Feta cheese
- Cumin
- Paprika
- Salt
- Black pepper
- Olive oil
- Lemon juice
- Tzatziki sauce
- Optional: Fresh parsley
- Optional: Crumbled feta cheese
- Optional: Red onion slices
📝 Ingredient Notes
- Green lentils: Make sure to rinse and pick over lentils before cooking.
- Breadcrumbs: You can use store-bought or make your own from stale bread.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even texture and quick prep → See on Amazon
- Baking sheet — Even cooking and easy cleanup → See on Amazon
How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare meatball mixture: In a food processor, combine cooked lentils, onion, garlic, parsley, mint, eggs, breadcrumbs, feta, cumin, paprika, salt, and black pepper. Pulse until well combined.
- Form meatballs: Wet your hands slightly to prevent sticking. Form the lentil mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake meatballs: Preheat oven to 400°F (200°C). Drizzle meatballs with olive oil. Bake for 20-25 minutes, flipping halfway, until crispy and golden.
- Prepare tzatziki sauce: In a bowl, combine Greek yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve baked Greek lentil meatballs with tzatziki sauce. Garnish with fresh parsley and crumbled feta if desired.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- : For even cooking, make sure meatballs are all around the same size.
- Common mistake and fix: If meatballs are falling apart, add more breadcrumbs or an extra egg to the mixture.
- : To make ahead, cook lentils and prepare meatball mixture up to 2 days in advance. Store separately in the fridge.
- : For a spicier version, add a pinch of cayenne pepper to the meatball mixture.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover meatballs and tzatziki sauce separately in the fridge for up to 5 days. Make-ahead tip: Meatballs can be formed and refrigerated for up to 24 hours before baking.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat meatballs in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat meatballs in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the egg and use flaxseed meal as a binder.
- Best substitution: You can substitute the lentils with cooked quinoa or bulgur for a similar texture.
- Make-ahead: Meatballs can be baked and frozen for up to 3 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If meatballs are sticking to the baking sheet, make sure to use parchment paper or grease the sheet with olive oil.
Want to level up this recipe?
Instant-read thermometer — Ensures meatballs are cooked to a safe temperature → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- Green lentils
- Onion
- Garlic
- Fresh parsley
- Fresh mint
- Eggs
- Breadcrumbs
- Feta cheese
Seasonings
- Cumin
- Paprika
- Salt
- Black pepper
- Olive oil
- Lemon juice
- Tzatziki sauce
Optional Toppings
- Fresh parsley
- Crumbled feta cheese
- Red onion slices
Instructions
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare meatball mixture: In a food processor, combine cooked lentils, onion, garlic, parsley, mint, eggs, breadcrumbs, feta, cumin, paprika, salt, and black pepper. Pulse until well combined.
- Form meatballs: Wet your hands slightly to prevent sticking. Form the lentil mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake meatballs: Preheat oven to 400°F (200°C). Drizzle meatballs with olive oil. Bake for 20-25 minutes, flipping halfway, until crispy and golden.
- Prepare tzatziki sauce: In a bowl, combine Greek yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve baked Greek lentil meatballs with tzatziki sauce. Garnish with fresh parsley and crumbled feta if desired.
Notes
- Chef tip: For a vegetarian version, omit the egg and use flaxseed meal as a binder.
- Best substitution: You can substitute the lentils with cooked quinoa or bulgur for a similar texture.
- Make-ahead: Meatballs can be baked and frozen for up to 3 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If meatballs are sticking to the baking sheet, make sure to use parchment paper or grease the sheet with olive oil.
Storage
- Fridge: Store leftover meatballs and tzatziki sauce separately in the fridge for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat meatballs in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat meatballs in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Meatballs can be formed and refrigerated for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 380
- Protein: 25g
- Fat: 12g
- Carbs: 45g
- Fiber: 15g
- Sugar: 5g
- Sodium: 750mg
- Cholesterol: 110mg
- Sat. Fat: 3g
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 form the meatballs up to 24 hours in advance and refrigerate them before baking. You can also cook the lentils up to 2 days ahead.
If meatballs are falling apart, it's likely that the mixture was too wet or not bound properly. Add more breadcrumbs or an extra egg to the mixture to help hold them together.
Yes, you can freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
Preheat your air fryer to 375°F (190°C). Lightly grease the basket with olive oil. Place meatballs in the basket in a single layer. Cook for 10-12 minutes, flipping halfway, until crispy and golden.
You can substitute Greek yogurt with sour cream or regular yogurt in a pinch. For a dairy-free version, use coconut yogurt or a nut-based yogurt alternative.
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!
