Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce are a healthier, homemade version of your favorite takeout. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy meatballs every time. The combination of crispy exterior and creamy tzatziki sauce will make your taste buds dance. Keep reading for my tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Quick Spicy Pork Brussels Sprouts Bowls for Dinner and Fruity Pebbles Cheesecake Tacos Easy No-Bake Dessert.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Crispy on the outside, tender on the inside
- Healthier takeout alternative
- Perfect for meal prepping and freezer-friendly
- Creamy tzatziki sauce complements the meatballs perfectly
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.
- Lentils
- Breadcrumbs
- Onion
- Garlic
- Egg
- Feta cheese
- Dried oregano
- Dried thyme
- Salt
- Black pepper
- Cumin
- Paprika
- Tomato paste
- Red wine vinegar
- Optional: Fresh parsley
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- Lentils: Make sure to rinse and pick over the lentils before cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even texture → See on Amazon
- Baking sheet — Even heat distribution for perfectly baked meatballs → 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, breadcrumbs, onion, garlic, egg, feta, oregano, thyme, salt, pepper, cumin, and paprika. Pulse until combined. Add tomato paste and red wine vinegar. Pulse again until well mixed.
- Form meatballs: Using your hands, form the mixture into 1.5-inch meatballs. Place on a baking sheet lined with parchment paper.
- Bake: Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes or until crispy and golden brown.
- Prepare tzatziki sauce: While meatballs are baking, combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.
- Serve: Serve 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 your meatballs are all the same size.
- Common mistake and fix: If your meatballs are falling apart, add more breadcrumbs or an extra egg to the mixture. If they're too dry, add a bit of water or vegetable broth.
- : To make ahead, cook meatballs and store in the fridge for up to 5 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- : For a spicy 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 in an airtight container 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: Preheat oven to 350°F (180°C). Reheat meatballs for 10-15 minutes or until heated through. Microwave: Microwave individual meatballs for 30-45 seconds or until heated through. Be careful not to overheat and make them soggy.
Recipe Notes
- Chef tip: For a smoother texture, pulse the lentils in the food processor before adding the other ingredients.
- Best substitution: You can substitute the lentils with cooked quinoa or brown rice for a similar texture.
- Make-ahead: Meatballs can be baked ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled for meal prepping.
- Troubleshooting: If your meatballs are sticking to the baking sheet, make sure to line it with parchment paper.
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
- Lentils
- Breadcrumbs
- Onion
- Garlic
- Egg
- Feta cheese
Seasonings
- Dried oregano
- Dried thyme
- Salt
- Black pepper
- Cumin
- Paprika
- Tomato paste
- Red wine vinegar
Optional Toppings
- Fresh parsley
- Crumbled feta cheese
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, breadcrumbs, onion, garlic, egg, feta, oregano, thyme, salt, pepper, cumin, and paprika. Pulse until combined. Add tomato paste and red wine vinegar. Pulse again until well mixed.
- Form meatballs: Using your hands, form the mixture into 1.5-inch meatballs. Place on a baking sheet lined with parchment paper.
- Bake: Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes or until crispy and golden brown.
- Prepare tzatziki sauce: While meatballs are baking, combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.
- Serve: Serve meatballs with tzatziki sauce. Garnish with fresh parsley and crumbled feta if desired.
Notes
- Chef tip: For a smoother texture, pulse the lentils in the food processor before adding the other ingredients.
- Best substitution: You can substitute the lentils with cooked quinoa or brown rice for a similar texture.
- Make-ahead: Meatballs can be baked ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled for meal prepping.
- Troubleshooting: If your meatballs are sticking to the baking sheet, make sure to line it with parchment paper.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Preheat oven to 350°F (180°C). Reheat meatballs for 10-15 minutes or until heated through.
- Microwave reheat: Microwave individual meatballs for 30-45 seconds or until heated through. Be careful not to overheat and make them soggy.
- Make ahead: Meatballs can be formed and refrigerated for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 10g
- Carbs: 45g
- Fiber: 12g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 75mg
- Sat. Fat: 2.5g
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 5 days. You can also freeze them for up to 3 months.
If your meatballs are too dry, you may not have added enough liquid (water or vegetable broth) to the mixture. You can also add a bit more breadcrumbs to help bind the mixture.
Yes, you can cook the meatballs in the air fryer at 375°F (190°C) for 10-12 minutes or until crispy and golden brown.
You can substitute the lentils with cooked quinoa or brown rice for a similar texture.
If your meatballs are falling apart, you may not have added enough breadcrumbs or egg to the mixture. You can also add a bit of water or vegetable broth to help bind the mixture.
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!
