Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce 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 Greek meatballs every time. The warm, cozy aroma will fill your kitchen and make your family beg for more. Try them with my Easy Lemon Curd Chia Pudding for a refreshing breakfast. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding for a Refreshing Breakfast and Hibiscus Cardamom Iced Latte Recipe for Refreshing Summer Drinks.
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 herbs and spices
- Healthier than traditional meatballs
- Versatile – serve with pasta, rice, or as a snack
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 can (14.5 oz) diced tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 egg (or flax egg for vegan)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- Optional: Tzatziki sauce (recipe below)
- Optional: Chopped fresh parsley, for garnish
📝 Ingredient Notes
- green lentils: Make sure to rinse and pick over lentils before cooking.
- breadcrumbs: Use gluten-free breadcrumbs for a gluten-free version.
🛒 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, diced tomatoes, onion, garlic, breadcrumbs, parsley, egg (or flax egg), oregano, thyme, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Pulse until combined but still chunky.
- Form meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Form lentil mixture into 1.5-inch meatballs and place on prepared baking sheet.
- Bake: Bake for 20-25 minutes, or until crispy and golden brown. Flip halfway through cooking.
- Prepare tzatziki sauce: Combine 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dill, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve baked Greek lentil meatballs with tzatziki sauce and chopped fresh parsley for garnish.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Common mistake and fix: The #1 reason this recipe fails is using uncooked lentils. Always cook lentils until tender before using in the meatball mixture. This ensures the meatballs hold together and have the right texture.
- Pro tip: For a crispier exterior, roll meatballs in breadcrumbs before baking.
- Pro tip: Make a double batch and freeze half for later use. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover meatballs in an airtight container in the fridge for up to 5 days. Make-ahead tip: Meatballs can be formed and refrigerated for up to 1 day before baking.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze cooked meatballs in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 400°F (200°C) for 5 minutes.
Recipe Notes
- Chef tip: For a quicker cooking time, use canned lentils. Drain and rinse before using.
- Best substitution: Substitute cooked quinoa or cooked brown rice for the lentils for a different texture and flavor.
- Make-ahead: Meatballs can be baked ahead of time and reheated before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds or meal prep.
- Troubleshooting: If meatballs are falling apart, try adding more breadcrumbs or cooking the lentils a bit longer before using.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature for meatballs → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 egg (or flax egg for vegan)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
Seasonings
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Optional Toppings
- Tzatziki sauce (recipe below)
- Chopped fresh parsley, for garnish
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, diced tomatoes, onion, garlic, breadcrumbs, parsley, egg (or flax egg), oregano, thyme, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Pulse until combined but still chunky.
- Form meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Form lentil mixture into 1.5-inch meatballs and place on prepared baking sheet.
- Bake: Bake for 20-25 minutes, or until crispy and golden brown. Flip halfway through cooking.
- Prepare tzatziki sauce: Combine 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dill, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve baked Greek lentil meatballs with tzatziki sauce and chopped fresh parsley for garnish.
Notes
- Chef tip: For a quicker cooking time, use canned lentils. Drain and rinse before using.
- Best substitution: Substitute cooked quinoa or cooked brown rice for the lentils for a different texture and flavor.
- Make-ahead: Meatballs can be baked ahead of time and reheated before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds or meal prep.
- Troubleshooting: If meatballs are falling apart, try adding more breadcrumbs or cooking the lentils a bit longer before using.
Storage
- Fridge: Store leftover meatballs in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooked meatballs in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 400°F (200°C) for 5 minutes.
- Make ahead: Meatballs can be formed and refrigerated for up to 1 day before baking.
Nutrition Per Serving
- Calories: 320
- Protein: 20g
- Fat: 7g
- Carbs: 48g
- Fiber: 15g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 0mg
- 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 form the meatballs and refrigerate them for up to 1 day before baking. You can also bake the meatballs ahead of time and reheat before serving.
The #1 reason Greek lentil meatballs turn out dry is overcooking. Make sure to check the internal temperature and remove from the oven when it reaches 160°F (71°C).
Yes, you can freeze cooked Greek lentil meatballs for up to 3 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
Yes, you can cook Greek lentil meatballs in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through cooking.
You can substitute sour cream, full-fat plain yogurt, or even mayonnaise for the Greek yogurt in tzatziki sauce.
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!
