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Baked Greek Lentil Meatballs with Tzatziki

Baked Greek Lentil Meatballs with Tzatziki for Easy Gourmet Nights

Crispy Baked Greek Lentil Meatballs with Tzatziki bring the warmth of Mediterranean flavors to your plate in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Green Lentils Provides protein and fiber; ensure they're well-cooked to easily mash.
  • 1 cup Breadcrumbs Adds structure and light texture; swap with gluten-free breadcrumbs for a gluten-free option.
  • 1 medium Onion Offers depth of flavor; replace with shallots for a milder taste.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is ideal, but garlic powder can work in a pinch.
  • 2 tablespoons Parsley Contribute fresh herbal notes; swap dill for mint for a twist.
  • 2 tablespoons Dill Contribute fresh herbal notes; swap dill for mint for a twist.
  • 1 teaspoon Oregano Provides classic Mediterranean flavor; both dried and fresh varieties work well.
  • 1 teaspoon Cumin Adds warmth and earthiness; consider coriander for a different flavor profile.
  • 2 tablespoons Olive Oil Adds moisture and richness; any mild oil can be used instead.
  • 1 large Egg Acts as a binder; for an egg-free alternative, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
For the Tzatziki
  • 1 cup Greek Yogurt Forms the creamy base; substitute with dairy-free yogurt for a vegan option.
  • 1 medium Cucumber Adds freshness; grate it and squeeze out excess moisture before mixing.
  • 2 tablespoons Lemon Juice Brightens tzatziki flavors; apple cider vinegar can be used as a substitute.
  • to taste Salt Essential for flavor; adjust to your taste.
  • to taste Pepper Essential for flavor; adjust to your taste.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large Bowl
  • Medium bowl
  • whisk

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mash the well-cooked green lentils until mostly smooth. Stir in breadcrumbs, chopped onion, minced garlic, herbs, spices, olive oil, and a beaten egg. Mix until well combined.
  3. Shape the lentil mixture into meatballs, about 1 to 1.5 inches in diameter. Place each meatball on the prepared baking sheet.
  4. Bake the lentil meatballs for 20-25 minutes, turning halfway through until golden brown and firm.
  5. While baking, prepare the tzatziki. Whisk together Greek yogurt, grated cucumber, minced garlic, and lemon juice. Adjust seasoning and let sit in the fridge for at least 20 minutes.
  6. Serve the meatballs hot alongside the tzatziki, garnished with lemon wedges and cucumber slices.

Nutrition

Serving: 2meatballsCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

These meatballs are perfect for meal prep and taste even better as leftovers!

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