Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Greek Lentil Meatballs with creamy Tzatziki Sauce are ready in just 30 minutes. After making this many times, I’ve perfected the trick to keep them from falling apart. The crispy exterior gives way to a tender, flavorful interior that’s perfect for a quick, healthy dinner. If you love recipes like this, you’ll also enjoy Easy No Bake Orange Creamsicle Truffles Recipe and Easy Garlic Parmesan Broccoli Pasta.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Better than takeout taste at home
- Quick and easy weeknight dinner
- Packed with protein and fiber for a healthy meal
- Versatile – serve with pasta, rice, or in a pita
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 dill
- Egg
- Breadcrumbs
- Feta cheese
- Cumin
- Paprika
- Salt
- Pepper
- Olive oil
- Lemon juice
- Tahini
- Optional: Crumbled feta
- Optional: Chopped fresh parsley
- Optional: Lemon wedges
📝 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 and combining ingredients → 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 and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare ingredients: Finely chop onion, garlic, parsley, and dill. In a large bowl, combine cooked lentils, onion, garlic, parsley, dill, egg, breadcrumbs, feta, cumin, paprika, salt, and pepper. Mix well.
- Form meatballs: Using your hands, form the lentil mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 400°F (200°C). Drizzle meatballs with olive oil. Bake for 20-25 minutes, turning halfway, until crispy and golden.
- Prepare tzatziki: While meatballs bake, combine Greek yogurt, cucumber, garlic, lemon juice, tahini, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve Greek Lentil Meatballs with Tzatziki Sauce. Garnish with crumbled feta, chopped fresh parsley, and lemon wedges if desired.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Common mistake and fix: Adding too much liquid to the lentil mixture can cause meatballs to fall apart. To fix, add more breadcrumbs to absorb excess moisture.
- Time-saving tip: Cook lentils ahead of time and store in the fridge to save time when making this recipe.
- Flavor boost: For extra flavor, mix in 1-2 tablespoons of tomato paste with the lentil mixture.
- Make-ahead tip: Meatballs can be made ahead and reheated in the oven at 350°F (180°C) for 10-15 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 and tzatziki separately in the fridge for up to 5 days. Make-ahead tip: Meatballs can be formed and chilled in the fridge for up to 24 hours before baking.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze uncooked meatballs for up to 3 months. Thaw overnight in the fridge before cooking.
How to Reheat Without Drying It Out
Oven: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat tzatziki in the microwave for 15-30 seconds, stirring occasionally.
Recipe Notes
- Chef tip: For a spicier version, add 1/2 teaspoon red pepper flakes to the lentil mixture.
- Best substitution: Quinoa can be substituted for lentils for a gluten-free version.
- Make-ahead: Meatballs can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before cooking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If meatballs are sticking to the baking sheet, line it with parchment paper or grease it well before adding meatballs.
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 dill
- Egg
- Breadcrumbs
- Feta cheese
Seasonings
- Cumin
- Paprika
- Salt
- Pepper
- Olive oil
- Lemon juice
- Tahini
Optional Toppings
- Crumbled feta
- Chopped fresh parsley
- Lemon wedges
Instructions
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare ingredients: Finely chop onion, garlic, parsley, and dill. In a large bowl, combine cooked lentils, onion, garlic, parsley, dill, egg, breadcrumbs, feta, cumin, paprika, salt, and pepper. Mix well.
- Form meatballs: Using your hands, form the lentil mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 400°F (200°C). Drizzle meatballs with olive oil. Bake for 20-25 minutes, turning halfway, until crispy and golden.
- Prepare tzatziki: While meatballs bake, combine Greek yogurt, cucumber, garlic, lemon juice, tahini, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve Greek Lentil Meatballs with Tzatziki Sauce. Garnish with crumbled feta, chopped fresh parsley, and lemon wedges if desired.
Notes
- Chef tip: For a spicier version, add 1/2 teaspoon red pepper flakes to the lentil mixture.
- Best substitution: Quinoa can be substituted for lentils for a gluten-free version.
- Make-ahead: Meatballs can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before cooking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If meatballs are sticking to the baking sheet, line it with parchment paper or grease it well before adding meatballs.
Storage
- Fridge: Store leftover meatballs and tzatziki separately in the fridge for up to 5 days.
- Freezer: Freeze uncooked meatballs for up to 3 months. Thaw overnight in the fridge before cooking.
- Oven reheat: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat tzatziki in the microwave for 15-30 seconds, stirring occasionally.
- Make ahead: Meatballs can be formed and chilled in the fridge for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 420
- Protein: 25g
- Fat: 12g
- Carbs: 58g
- Fiber: 15g
- Sugar: 6g
- Sodium: 900mg
- Cholesterol: 50mg
- 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, meatballs can be made ahead and reheated in the oven at 350°F (180°C) for 10-15 minutes.
Adding too much liquid to the lentil mixture can cause meatballs to dry out. To fix, add more breadcrumbs to absorb excess moisture.
Yes, uncooked meatballs can be frozen for up to 3 months. Thaw overnight in the fridge before cooking.
Yes, cook meatballs in the air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through cooking.
Crumbled goat cheese or vegan feta can be used as a substitute for feta cheese.
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!
