If you love Mediterranean flavors but want a wholesome, satisfying dish that’s also vegetarian-friendly, you’re going to adore this Baked Greek Lentil Meatballs with Tzatziki Recipe. These meatballs are packed with protein-rich lentils and fragrant herbs that sing with every bite, while the creamy, refreshing tzatziki sauce provides the perfect cooling contrast. Whether you’re looking for an easy weeknight dinner or an impressive dish to share with friends, this recipe brings vibrant taste and comforting textures to your table without any fuss.
Ingredients You’ll Need
Getting the ingredients right is key to making these Baked Greek Lentil Meatballs with Tzatziki Recipe shine. Each component plays a crucial role—from the hearty lentils that form the base to the fresh herbs and spices that lift the flavor to new heights. The tzatziki ingredients add that classic cool tang that makes every bite feel balanced and bright.
- Cooked brown lentils (1 ½ cups): The heart of the meatballs, providing protein and a meaty texture without any meat.
- Red onion (½, finely chopped): Adds a subtle sweetness and depth of flavor.
- Bread crumbs (¾ cup): Bind everything together while keeping the meatballs tender; gluten-free options work well too.
- Fresh mint (¼ cup, chopped): Brings a refreshing, aromatic note that’s quintessentially Greek.
- Fresh parsley (¼ cup, chopped): Adds color and a clean, herbaceous brightness.
- Tomato paste (2 tablespoons): Enhances umami and adds a slight richness.
- Egg (1): Helps bind the ingredients for perfect shaping and texture.
- Salt (½-1 teaspoon): Essential to enhance all the flavors.
- Black pepper (to taste): Adds a gentle warmth and peppery bite.
- Paprika (½ teaspoon): Provides a subtle smoky dimension.
- Oregano (½ teaspoon): A classic herb that evokes Greek cuisine beautifully.
- Soy sauce (1 teaspoon): An unexpected twist for extra depth and savoriness.
- Lemon juice (from ½ lemon): Brightens everything and balances richness.
- Yogurt (½ cup): The creamy base for the tzatziki sauce.
- Shredded cucumber (¼ cup): Adds crunch and freshness to the tzatziki.
- Garlic clove (1, minced): Brings that punchy kick in the sauce.
- Fresh dill (¼ cup, chopped): A fragrant herb that finishes the tzatziki perfectly.
How to Make Baked Greek Lentil Meatballs with Tzatziki Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425°F (220°C). A hot oven is important to get those meatballs beautifully golden on the outside while keeping them tender on the inside.
Step 2: Prepare the Meatballs
In a food processor, combine the cooked lentils, finely chopped red onion, bread crumbs, fresh mint, parsley, tomato paste, egg, salt, pepper, paprika, oregano, soy sauce, and lemon juice. Pulse the mixture just enough to bring everything together but still retain some texture–this gives the meatballs a lovely bite that’s not mushy.
Step 3: Form the Meatballs
Wet your hands lightly and roll the mixture into evenly sized meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
Step 4: Bake the Meatballs
Bake your lentil meatballs for 30 to 35 minutes, turning them halfway through if you like, until they’re golden brown and firm to the touch. This baking method keeps them healthier and makes cleanup easy while delivering fantastic texture.
Step 5: Prepare the Tzatziki
While the meatballs bake, whip up the tzatziki sauce. Combine the yogurt, shredded cucumber, lemon juice, a pinch of salt and pepper, minced garlic, and chopped fresh dill. Stir it all together until creamy and well mixed. This cool sauce complements the herbaceous meatballs beautifully.
Step 6: Serve and Enjoy!
Once the meatballs are done, plate them alongside a generous spoonful of tzatziki. This is where the magic happens—the warm, savory meatballs paired with the cool, tangy sauce create a harmony of textures and flavors that is just irresistible.
How to Serve Baked Greek Lentil Meatballs with Tzatziki Recipe
Garnishes
Fresh herbs like additional chopped parsley or dill sprinkled on top add a vibrant, fresh finish and make your dish look as appealing as it tastes. A wedge of lemon on the side allows everyone to add a bright citrus touch if desired.
Side Dishes
These lentil meatballs are incredibly versatile. Serve them with warm pita bread for a classic Greek vibe, fluffy quinoa or couscous to keep things hearty, or pile on some roasted vegetables for a colorful, nutrient-packed plate. They also work wonderfully atop greens for a light salad meal.
Creative Ways to Present
Want to switch things up? Try serving the meatballs as sliders in mini pita pockets with tzatziki and fresh cucumber slices. Or build a mezze platter featuring olives, cherry tomatoes, feta, and these flavorful meatballs to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of these Baked Greek Lentil Meatballs with Tzatziki Recipe, store them in an airtight container in the refrigerator for up to three days. Keep the meatballs and tzatziki separate to maintain the sauce’s freshness.
Freezing
They freeze beautifully! Just place the cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Freeze tzatziki separately. Meatballs can be frozen for up to three months.
Reheating
Reheat frozen or refrigerated meatballs in a preheated oven at 350°F (175°C) until warmed through—about 10-15 minutes. Avoid microwaving for the best texture. Serve with freshly stirred tzatziki on the side for that fresh flavor burst.
FAQs
Can I use other types of lentils for this recipe?
Absolutely! While brown lentils hold their shape nicely, you can use green or black lentils too. Just be sure they’re cooked but not mushy to retain the best texture for your meatballs.
Is the tzatziki dairy-free?
Traditional tzatziki uses yogurt, but you can swap in coconut yogurt or almond-based yogurt to make it dairy-free while still enjoying the creamy, refreshing sauce.
Can I make these meatballs vegan?
Yes! Simply replace the egg with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) and choose a plant-based yogurt for the tzatziki.
How spicy are these meatballs?
The recipe is mild with a gentle warmth from paprika and black pepper. You can always add a pinch of chili flakes if you like a little extra kick.
What’s the best way to avoid soggy meatballs?
Make sure your lentils are well drained and your bread crumbs are not too fine. Also, don’t over-process the mixture; some texture helps the meatballs hold better and bake up nicely.
Final Thoughts
There’s something truly special about these Baked Greek Lentil Meatballs with Tzatziki Recipe that makes every meal feel like a celebration of fresh, wholesome ingredients. They’re simple to prepare, packed with flavor, and perfect for sharing with people you love. Next time you want to impress with minimal effort, give this recipe a try and watch it quickly become a beloved staple in your kitchen.
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Baked Greek Lentil Meatballs with Tzatziki Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Baked Greek Lentil Meatballs are a delicious and healthy vegetarian alternative to traditional meatballs, packed with protein-rich lentils and aromatic herbs. Paired with a refreshing homemade tzatziki sauce, this easy-to-make dish offers vibrant Mediterranean flavors perfect for a nutritious lunch or dinner.
Ingredients
For the Lentil Meatballs
- 1 ½ cups cooked brown lentils (canned is fine)
- ½ red onion, finely chopped
- ¾ cup bread crumbs (gluten-free if needed)
- ¼ cup fresh chopped mint
- ¼ cup fresh chopped parsley
- 2 tablespoons tomato paste
- 1 egg
- ½–1 teaspoon salt
- Black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon soy sauce
- Juice from ½ lemon
For the Tzatziki Sauce
- ½ cup yogurt
- ¼ cup shredded cucumber
- Juice from ½ lemon
- Pinch of salt
- Pinch of black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped dill
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the meatballs evenly and achieving a golden crust.
- Prepare the Meatballs: Add the cooked brown lentils, finely chopped red onion, bread crumbs, fresh mint, fresh parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice to a food processor. Pulse until well combined but still retaining some texture for a better meatball bite.
- Form the Meatballs: Using your hands or a spoon, roll the lentil mixture into even-sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet to prevent sticking.
- Bake: Bake the meatballs in the preheated oven for 30-35 minutes, or until they are firm to the touch and golden brown on the outside. Turn them halfway through baking if needed to brown evenly.
- Prepare the Tzatziki: While the meatballs bake, combine the yogurt, shredded cucumber, lemon juice, salt, black pepper, minced garlic, and fresh chopped dill in a bowl. Mix well and refrigerate until ready to serve.
- Serve: Serve the warm baked lentil meatballs alongside the cool, creamy tzatziki sauce. They pair wonderfully with pita bread, quinoa, or roasted vegetables for a complete Mediterranean-inspired meal.
Notes
- If you prefer a gluten-free dish, substitute regular bread crumbs with gluten-free breadcrumbs.
- Make sure to drain and rinse canned lentils well if using to avoid excess saltiness.
- For a vegan version, replace the egg with a flax egg or chia egg alternative.
- You can prepare the tzatziki sauce a few hours ahead to allow the flavors to meld better.
- Rolling the meatballs with slightly wet hands can prevent sticking and create smoother shapes.
