Baked Greek Lentil Meatballs with Tzatziki Recipe
If you’re looking to bring a burst of Mediterranean sunshine to your table, “Baked Greek Lentil Meatballs with Tzatziki” is pure magic. These hearty, golden meatballs are full of Greek-inspired flavors thanks to earthy lentils, fresh herbs, and aromatic spices. Baked to perfection and paired with tangy homemade tzatziki, every bite is a little celebration—vibrant, nourishing, and utterly satisfying!
Ingredients You’ll Need
The beautiful simplicity of this dish lies in its everyday ingredients, each one playing a vital role to deliver the traditional and irresistible character of Baked Greek Lentil Meatballs with Tzatziki. Here’s why you don’t want to skip a single component:
- Lentils: Hearty brown or green lentils are the protein-rich backbone of your “meatballs”—they bring both substance and a lovely, earthy flavor.
- Bread crumbs: Essential for binding everything together and giving the meatballs just the right texture—neither too soft nor too dense.
- Red onion: Finely chopped red onion adds a pop of color and a gentle touch of sweetness.
- Garlic: Freshly minced garlic brings the unmistakable aroma and savory bite that Greek cuisine Main Course.
- Fresh parsley: Adds a vibrant, herbaceous lift that brightens every bite.
- Dried oregano: Classic Greek flavor in one pinch; it brings warmth and depth to the dish.
- Ground cumin: This spice infuses the mixture with a subtle, nutty complexity that keeps you coming back for more.
- Salt: Just the right amount to draw out the natural flavors of the lentils and other ingredients.
- Black pepper: A dash for gentle, warming spice on the finish.
- Large egg: The perfect binding agent, helping everything hold together during baking.
- Olive oil: Adds moisture and helps the meatballs develop a gorgeously crispy golden crust in the oven.
- Greek yogurt: The base for your luscious, creamy tzatziki; choose plain for best results.
- Cucumber: Freshly grated and squeezed, cucumber brings a cooling crunch to the sauce.
- Lemon juice: Adds a zesty tang that brightens the tzatziki and balances the richness.
- Fresh dill: A small herb with big personality; it’s classic in Greek dips and adds wonderful freshness.
- Salt and pepper (for sauce): Season to taste so your tzatziki is perfectly balanced and savory.
How to Make Baked Greek Lentil Meatballs with Tzatziki
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C), which ensures your meatballs will bake up beautifully golden and firm. Line a baking sheet with parchment paper to keep sticking at bay and make for easy cleanup—always a win in my book!
Step 2: Mash and Mix the Meatball Base
In a large mixing bowl, add your cooked brown or green lentils and grab a fork or potato masher. Mash until the mixture is mostly smooth but still has a bit of texture—those little lentil bits give the meatballs extra interest when you bite in. Add the breadcrumbs, red onion, garlic, fresh parsley, dried oregano, cumin, salt, black pepper, and the beaten egg. Mix until everything’s evenly distributed and the texture is thick enough to shape. If the mixture feels a little too wet, don’t hesitate to sprinkle in another spoonful of breadcrumbs.
Step 3: Shape and Bake
Roll the mixture into 1 ½-inch meatballs (about the size of a golf ball) and arrange them evenly on your lined baking sheet. Drizzle or brush each one lightly with olive oil—this not only keeps them moist but also helps them achieve that irresistible, crisp outer layer as they bake. Pop the tray into your preheated oven and bake for 18 to 20 minutes, turning them halfway through to ensure they brown evenly and hold their shape.
Step 4: Make the Tzatziki Sauce
While the meatballs are in the oven, it’s the perfect time to whip up your homemade tzatziki! In a medium bowl, combine the plain Greek yogurt, grated and well-drained cucumber, lemon juice, fresh dill, minced garlic, salt, and pepper. Stir well until everything’s beautifully blended. Pop this in the fridge while the meatballs finish baking; chilling melds the flavors and thickens the sauce just right.
Step 5: Serve and Enjoy
Once the Baked Greek Lentil Meatballs with Tzatziki emerge golden and fragrant from the oven, let them cool just slightly before serving. Arrange them on a platter and top with generous dollops of your chilled tzatziki—each bite is a true delight! This is the moment all your senses will thank you for.
How to Serve Baked Greek Lentil Meatballs with Tzatziki
Garnishes
For a gorgeous finishing touch, sprinkle your platter with a bit of extra chopped fresh parsley or dill. A quick zest of lemon over the top can also add a bright, aromatic hit that elevates the dish instantly. And if you love color, a handful of pomegranate seeds is not traditional but absolutely dazzling.
Side Dishes
Baked Greek Lentil Meatballs with Tzatziki pair fantastically with almost any Greek-inspired side. Try serving them with warm pita bread, a pile of fluffy lemon rice, or a crisp Greek salad with tomatoes, cucumbers, and feta. Roasted or grilled vegetables like eggplant and zucchini also shine alongside these meatballs.
Creative Ways to Present
Take your presentation up a notch by tucking the meatballs and tzatziki into pita pockets with lettuce, tomato, and red onion for a satisfying wrap. For parties or gatherings, skewer the meatballs and serve them appetizer-style with a tzatziki dipping bowl. You can even toss them atop a big Mediterranean grain bowl, loaded with greens and your favorite toppings!
Make Ahead and Storage
Storing Leftovers
If you end up with extra Baked Greek Lentil Meatballs with Tzatziki, you’re in luck—they keep beautifully. Store the meatballs and tzatziki sauce separately in airtight containers in the refrigerator. The meatballs will stay fresh for up to four days, while the tzatziki is best enjoyed within two to three days for maximum flavor.
Freezing
These meatballs are freezer-friendly, making them a busy cook’s dream. Once cooled, place the baked lentil meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or container. They’ll keep for up to three months. Freeze the tzatziki separately if needed, though the texture may change slightly after thawing.
Reheating
To reheat, simply pop the lentil meatballs in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them, but the oven method helps bring back their outer crispness. Let the tzatziki come to room temperature or give it a quick stir before serving.
FAQs
Can I make Baked Greek Lentil Meatballs with Tzatziki vegan?
Absolutely! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free yogurt for the tzatziki. You’ll enjoy all the same comforting flavors in a fully plant-based version.
Which type of lentils work best for this recipe?
Brown or green lentils hold their shape and texture best, which is key for forming sturdy, flavorful meatballs. Red lentils tend to be too soft and mushy for this particular recipe.
Can I prepare the mixture ahead of time?
Yes! The meatball mixture can be made a day in advance. Simply cover and refrigerate until you’re ready to shape and bake the next day. This makes the meal even quicker to put together on busy evenings.
How do I keep the meatballs from falling apart?
If your mixture feels too loose, add a bit more breadcrumbs one tablespoon at a time until you reach the right consistency. Make sure not to skip the egg (or flax egg), as it’s the key to binding everything together.
What’s a good gluten-free option for breadcrumbs?
Any gluten-free breadcrumbs or even finely ground oats will work beautifully in Baked Greek Lentil Meatballs with Tzatziki. Just make sure your substitutes are not too coarse for best texture.
Final Thoughts
If you’re craving a fresh, feel-good dinner that’s full of big flavor and easy enough for a weeknight, you can’t go wrong with Baked Greek Lentil Meatballs with Tzatziki. Give them a try, share them with the people you love, and let every bite transport you straight to the sunny Mediterranean coast!
Print
Baked Greek Lentil Meatballs with Tzatziki Recipe
- Total Time: 40 minutes
- Yield: 4 servings (about 16 meatballs) 1x
- Diet: Vegetarian
Description
These Baked Greek Lentil Meatballs with Tzatziki are a flavorful and satisfying vegetarian dish that is perfect for a Greek-inspired meal. The meatballs are made with cooked lentils, breadcrumbs, and aromatic spices, baked until golden brown and served with a creamy cucumber yogurt tzatziki sauce.
Ingredients
Lentil Meatballs:
- 1 ½ cups cooked brown or green lentils
- ½ cup breadcrumbs
- ½ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large mixing bowl, mash the cooked lentils and mix with breadcrumbs, onion, garlic, parsley, oregano, cumin, salt, pepper, and egg. Shape into meatballs and place on the baking sheet. Bake for 18-20 minutes.
- Make the tzatziki: Combine yogurt, cucumber, lemon juice, dill, garlic, salt, and pepper in a bowl. Refrigerate until serving.
- Serve: Serve the lentil meatballs warm with tzatziki sauce.
Notes
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- These meatballs are delicious in pita wraps with lettuce, tomato, and extra tzatziki.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 260
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 55 mg
