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Irresistible Baked Greek Lentil Meatballs with Creamy Tzatziki Sauce - Featured Image

Irresistible Baked Greek Lentil Meatballs with Creamy Tzatziki Sauce

Learn how to make delicious Baked Greek Lentil Meatballs with Tzatziki. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 1/2 cups cooked brown or green lentils (about 3/4 cup dry)
  • 1/2 cup fine breadcrumbs (use gluten-free if needed)
  • 1/3 cup grated onion (about half a small onion)
  • 2 garlic cloves, minced
  • 1 large egg, beaten
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons olive oil (for brushing before baking)
  • For the Tzatziki:
  • 1 cup Greek yogurt (substitute with dairy-free yogurt if preferred)
  • 1/2 cucumber, finely grated and drained
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill (or mint for a twist)
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This keeps things easy and cleanup faster—something I always appreciate after a long day.
  2. In a large bowl, mash the cooked lentils gently with a fork or potato masher. You want a chunky texture—not a puree. This helps the meatballs hold together without getting mushy.
  3. Add the breadcrumbs, grated onion, minced garlic, beaten egg, crumbled feta, parsley, oregano, cumin, smoked paprika, salt, and pepper. Mix everything well with your hands or a sturdy spoon until combined. If the mixture feels too wet, add a little more breadcrumbs; if it’s dry, a splash of water or olive oil can help.
  4. Shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet. I find making them slightly smaller than traditional meatballs helps them cook evenly and stay tender.
  5. Brush the meatballs lightly with olive oil to encourage browning in the oven.
  6. Bake for 25-30 minutes, turning halfway through, until they’re golden brown and firm to the touch. You’ll know they’re done when they have a nice crust but still feel moist inside.
  7. While the meatballs bake, prepare the tzatziki. In a small bowl, combine Greek yogurt, grated cucumber (make sure you squeeze out excess water to avoid watery tzatziki), minced garlic, lemon juice, dill, salt, and pepper. Stir until smooth and refrigerated until ready to serve.
  8. Serve the warm lentil meatballs with a dollop of tzatziki on the side, and if you’re anything like me, watch how fast they disappear at the dinner table.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Baked Greek Lentil Meatballs with Tzatziki, recipe, cooking, food