If you’re craving a dish that’s bursting with flavor yet wholesome and hearty, you have to try this Baked Greek Lentil Meatballs with Tzatziki Recipe. These meatballs bring a delightful Mediterranean twist to a vegetarian classic, combining protein-packed lentils with bright herbs and spices, all baked to golden perfection. And the creamy, herbaceous tzatziki sauce makes every bite irresistibly fresh and cooling. It’s a beautiful harmony of textures and tastes that’s perfect for a satisfying lunch or dinner and sure to become one of your favorite go-to recipes.
Ingredients You’ll Need
The magic of this dish lies in its simplicity — each ingredient plays an essential role in creating that authentic Greek flavor profile, vibrant texture, and rich color that make these lentil meatballs stand out. With just a handful of fresh herbs, pantry staples, and wholesome lentils, you’re set to create something truly special.
- 1 ½ cups cooked brown lentils: The hearty base providing protein and a lovely meaty texture, canned is fine for convenience.
- ½ red onion, finely chopped: Adds a mild sweetness and aromatic depth to the meatballs.
- ¾ cup bread crumbs (gluten-free if needed): Helps bind everything together while adding a satisfying bite.
- ¼ cup fresh chopped mint: Delivers that signature bright, refreshing note classic in Greek cooking.
- ¼ cup fresh chopped parsley: Offers vibrant color and a subtle earthiness.
- 2 tablespoons tomato paste: Infuses a hint of umami and subtle sweetness that complements the lentils.
- 1 egg: Essential for holding the mixture together during baking.
- ½-1 teaspoon salt: Enhances all the flavors without overwhelming.
- Black pepper to taste: Adds a gentle heat and warmth.
- ½ teaspoon paprika: Provides a smoky undertone to round out the spices.
- ½ teaspoon oregano: A classic herb that ties in the Greek inspiration beautifully.
- 1 teaspoon soy sauce: Boosts savory depth for a balanced flavor.
- Juice from ½ lemon: Brings brightness and a touch of acidity to lift the whole dish.
- ½ cup yogurt: The base of the tzatziki sauce, cooling and creamy.
- ¼ cup shredded cucumber: Adds crisp texture and freshness to the tzatziki.
- Juice from ½ lemon (for tzatziki): Keeps the sauce tangy and vibrant.
- Pinch of salt (for tzatziki): Balances the flavors perfectly.
- Pinch of black pepper (for tzatziki): Gives a subtle kick to the cooling sauce.
- 1 garlic clove, minced: Brings aromatic pungency to the tzatziki.
- ¼ cup fresh chopped dill: Invokes that traditional Greek garden-fresh flavor in the sauce.
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). This is the perfect temperature to ensure the lentil meatballs bake evenly, develop a beautiful golden crust on the outside, while staying tender and moist inside.
Step 2: Prepare the Meatballs
Next, add all the meatball ingredients into a food processor. Pulse gently so everything combines well but leaves a bit of texture — you don’t want it to become a smooth paste. This balance gives the meatballs a lovely bite without falling apart.
Step 3: Form the Meatballs
Once your mixture is just right, use your hands to roll it into meatballs. Aim for about the size of a golf ball. Arrange them on a baking sheet lined with parchment paper to prevent sticking and make cleanup a breeze.
Step 4: Bake
Pop your meatballs into the oven and let them bake for about 30-35 minutes. You’re looking for a golden brown color on the outside and a firm texture. This baking time perfects the flavors and ensures they hold together beautifully.
Step 5: Prepare the Tzatziki
While your meatballs bake, make the tzatziki sauce by mixing yogurt, shredded cucumber, lemon juice, salt, pepper, minced garlic, and fresh dill in a small bowl. This cool, creamy sauce will bring a refreshing contrast to your warm, flavorful meatballs.
Step 6: Serve and Enjoy
Once the meatballs are out of the oven, serve them alongside the fresh tzatziki. They pair wonderfully with warm pita, fluffy quinoa, or a vibrant roasted vegetable medley for a complete meal.
How to Serve Baked Greek Lentil Meatballs with Tzatziki Recipe
Garnishes
Sprinkle extra fresh herbs like parsley or dill over the meatballs just before serving for an added burst of color and aroma. A light drizzle of olive oil or a squeeze of lemon can also enhance their brightness and make each bite even more delectable.
Side Dishes
These meatballs shine best alongside Mediterranean-inspired sides such as warm pita bread, fluffy quinoa pilaf, or your favorite roasted vegetables like zucchini, bell peppers, and eggplant. Adding a crisp Greek salad or some olives amps up the authentic vibe of your meal.
Creative Ways to Present
For a fun twist, serve the meatballs on mini skewers as appetizers with dollops of tzatziki. You can also stuff them into pita pockets with fresh veggies for satisfying wraps, or nestle them over a bed of couscous or rice for a vibrant and hearty bowl meal that’s visually stunning and delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover baked Greek lentil meatballs in an airtight container and keep them in the refrigerator. They stay fresh for up to 3 days, making a great option for quick lunches or snacks.
Freezing
If you want to keep these delicious meatballs longer, freeze them on a tray first until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months, allowing you to enjoy this recipe anytime you crave it.
Reheating
To reheat, thaw frozen meatballs in the fridge overnight. Warm them gently in the oven at 350°F (175°C) until heated through, or use a microwave if you’re short on time. Serve fresh tzatziki alongside to maintain that fresh, cooling flavor contrast.
FAQs
Can I make this recipe vegan?
You can easily make this Baked Greek Lentil Meatballs with Tzatziki Recipe vegan by swapping the egg for a flaxseed or chia egg and using a plant-based yogurt for the tzatziki. The lentils and herbs will still provide wonderful flavor and texture.
What can I substitute for bread crumbs?
If you need to avoid bread crumbs, crushed gluten-free crackers, oats, or ground nuts like almonds work well to bind and add texture. Just make sure they’re finely ground for the best results.
Is it possible to make these meatballs on the stovetop?
Yes, you can pan-fry the meatballs in a little olive oil over medium heat. Cook them for about 4-5 minutes on each side until golden and cooked through. Baking is preferred for an even, hands-off approach, but stovetop works great too.
How long do the meatballs keep in the fridge?
Stored properly in an airtight container, these lentil meatballs will keep fresh and tasty in the refrigerator for about 3 days. For longer storage, freezing is recommended.
Can I prepare the tzatziki sauce ahead of time?
Absolutely! The tzatziki sauce can be made up to two days in advance and stored in the fridge. Just give it a good stir before serving to re-incorporate the flavors and freshen it up.
Final Thoughts
This Baked Greek Lentil Meatballs with Tzatziki Recipe is a true crowd-pleaser and perfect comfort food that feels both nourishing and indulgent. Whether you’re cooking for yourself, family, or friends, these meatballs bring a touch of Mediterranean sunshine to your table. I can’t wait for you to try making this recipe at home and experience the joy in every bite!
Print
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: Gluten Free
Description
These Baked Greek Lentil Meatballs with Tzatziki are a delicious and healthy twist on traditional meatballs. Made with protein-rich brown lentils and packed with fresh herbs and spices, these meatballs are baked to golden perfection and served with a refreshing homemade tzatziki sauce. Perfect as a main dish for a light lunch or dinner, they are gluten-free option friendly and pair well with pita bread, quinoa, or roasted vegetables.
Ingredients
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
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 prepare for baking the meatballs, ensuring they cook evenly and develop a golden crust.
- Prepare the Meatballs: Add the cooked brown lentils, finely chopped red onion, bread crumbs, chopped mint, parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice to a food processor. Pulse until the ingredients are well combined but still retain some texture to keep the meatballs tender.
- Form the Meatballs: Using your hands, roll the lentil mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Bake the meatballs in the preheated oven for 30 to 35 minutes, or until they are golden brown on the outside and firm to the touch, ensuring they are cooked through.
- Prepare the Tzatziki: While the meatballs are baking, combine the yogurt, shredded cucumber, lemon juice, salt, black pepper, minced garlic, and fresh chopped dill in a bowl. Mix well to create the refreshing tzatziki sauce that complements the meatballs.
- Serve: Serve the baked lentil meatballs warm alongside the homemade tzatziki sauce. They pair beautifully with pita bread, quinoa, or a side of roasted vegetables for a complete meal.
Notes
- Use gluten-free bread crumbs if you need the recipe to be gluten-free.
- You can substitute brown lentils with green lentils if preferred.
- If you want a vegan version, replace the egg with a flax egg and use a dairy-free yogurt for the tzatziki.
- To add extra spice, consider adding a pinch of chili flakes to the meatball mixture.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
