Name: Irresistible Baked Greek Lentil Meatballs With Tzatziki
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek-Inspired
Ingredients: 1 1/2 cups cooked green or brown lentils; 1/2 small red onion, finely chopped; 2 cloves garlic, minced; 1/2 cup rolled oats or breadcrumbs; 1 large egg; 1 tablespoon olive oil (plus more for brushing); 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill or oregano, chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon ground paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Tzatziki:; 1 cup Greek yogurt; 1/2 cucumber, grated and water squeezed out; 1 small garlic clove, minced; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon fresh dill, chopped; 1/4 teaspoon salt

I love these baked Greek lentil meatballs because they’re hearty, flavorful, and completely comforting without feeling heavy. The lentils give them a satisfying texture, while the herbs and spices bring that classic Greek-inspired taste I really enjoy. Paired with cool, creamy tzatziki, this dish always feels fresh and nourishing to me.

Why You’ll Love This Recipe

I like this recipe because it’s baked instead of fried, making it lighter while still full of flavor. I enjoy how the lentil meatballs hold together beautifully and work well for dinners, meal prep, or even wraps and bowls. The combination with tzatziki makes every bite feel balanced and irresistible.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Cooked lentils
Red onion
Garlic
Rolled oats or breadcrumbs
Egg
Olive oil
Fresh parsley
Fresh dill or oregano
Ground cumin
Ground paprika
Salt
Black pepper

For the tzatziki
Greek yogurt
Cucumber
Garlic
Lemon juice
Olive oil
Salt
Fresh dill

Directions

I start by preheating the oven and lining a baking sheet with parchment paper.

In a food processor, I add the cooked lentils, chopped red onion, garlic, oats or breadcrumbs, egg, olive oil, parsley, herbs, cumin, paprika, salt, and black pepper. I pulse everything until the mixture is combined but still slightly textured.

I scoop the mixture and roll it into evenly sized meatballs, placing them on the prepared baking sheet. I lightly brush or spray them with olive oil to help them brown.

I bake the lentil meatballs until they’re firm and golden, flipping them halfway through so they cook evenly.

While they bake, I prepare the tzatziki. I grate the cucumber and squeeze out as much liquid as possible. I mix it with Greek yogurt, garlic, lemon juice, olive oil, salt, and fresh dill until smooth and creamy.

Once the meatballs are done, I let them cool slightly before serving with the tzatziki.

Servings And Timing

This recipe makes about 4 servings.
Preparation takes around 15 minutes, baking time is about 25 minutes, and total time comes to roughly 40 minutes.

Variations

I sometimes add crumbled feta into the meatball mixture for extra richness. When I want more spice, I add a pinch of chili flakes or cayenne. I also like serving these meatballs in pita bread, over salad, or with roasted vegetables.

Storage/Reheating

I store leftover lentil meatballs in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them in the oven or a skillet so they stay firm. I keep the tzatziki refrigerated and stir it before serving.

FAQs

Can I make these lentil meatballs vegan?

I can replace the egg with a flax egg and use dairy-free yogurt for the tzatziki.

Can I freeze lentil meatballs?

I freeze them after baking and reheat them in the oven until warmed through.

What type of lentils work best?

I usually use green or brown lentils because they hold their shape well.

Can I pan-fry these instead of baking?

I can pan-fry them, but I prefer baking for a lighter result.

What can I serve with Greek lentil meatballs?

I like serving them with pita, rice, salad, or as part of a mezze-style platter.

Conclusion

I enjoy making these Irresistible Baked Greek Lentil Meatballs with Tzatziki because they’re wholesome, flavorful, and easy to enjoy in so many ways. They’re a recipe I come back to whenever I want something comforting, satisfying, and full of Mediterranean-inspired flavor.