Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Greek Lentil Meatballs with Tzatziki Sauce are crispy on the outside, tender on the inside, and ready in just 30 minutes. After making these many times, I discovered the trick to keeping them moist is to use cooked lentils and bind them with breadcrumbs and egg. The result is a family favorite that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy One-Pan Lemon Chicken and Rice Dinner Recipe and Easy Burnt Basque Cheesecake Recipe With Creamy Texture.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Crispy on the outside, tender on the inside
- Ready in just 30 minutes
- Better than takeout
- Packed with protein and fiber
What You'll Need for Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup cooked green lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Green lentils: Cook according to package instructions and drain well.
🛒 Tools & Equipment I Recommend
- Food Processor — Pulses ingredients to the perfect consistency for meatballs. → See on Amazon
- Baking Sheet — Ensures even cooking and easy cleanup. → See on Amazon
How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Prepare the meatball mixture: In a food processor, combine lentils, onion, garlic, breadcrumbs, egg, tomato paste, oregano, salt, and pepper. Pulse until well combined.
- Form the meatballs: Using your hands, form the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until crispy and golden.
- Prepare the tzatziki sauce: In a bowl, combine Greek yogurt, cucumber, garlic, olive oil, lemon juice, salt, and pepper. Mix well.
- Serve: Serve the meatballs hot, topped with tzatziki sauce, fresh parsley, and lemon wedges.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Common mistake and fix: The #1 reason these meatballs can turn out dry is using uncooked lentils. Always use cooked lentils to prevent this.
- Pro tip: For extra flavor, mix in 1/4 cup of crumbled feta cheese into the meatball mixture.
- Pro tip: To make these meatballs ahead, prepare the mixture and form the meatballs. Store them in the fridge for up to 24 hours before baking.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover meatballs in the fridge for up to 5 days. Make-ahead tip: The tzatziki sauce can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a spicy version, add 1/2 teaspoon of red pepper flakes to the meatball mixture.
- Best substitution: Substitute the Greek yogurt in the tzatziki sauce with sour cream for a tangier flavor.
- Make-ahead: The meatball mixture can be made up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the meatballs are sticking to the baking sheet, try lining it with parchment paper or greasing it lightly with olive oil.
Want to level up this recipe?
Meat Thermometer — Ensures the meatballs are cooked to a safe temperature. → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- 1 cup cooked green lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper, to taste
Seasonings
- 1 cup Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the meatball mixture: In a food processor, combine lentils, onion, garlic, breadcrumbs, egg, tomato paste, oregano, salt, and pepper. Pulse until well combined.
- Form the meatballs: Using your hands, form the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until crispy and golden.
- Prepare the tzatziki sauce: In a bowl, combine Greek yogurt, cucumber, garlic, olive oil, lemon juice, salt, and pepper. Mix well.
- Serve: Serve the meatballs hot, topped with tzatziki sauce, fresh parsley, and lemon wedges.
Notes
- Chef tip: For a spicy version, add 1/2 teaspoon of red pepper flakes to the meatball mixture.
- Best substitution: Substitute the Greek yogurt in the tzatziki sauce with sour cream for a tangier flavor.
- Make-ahead: The meatball mixture can be made up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the meatballs are sticking to the baking sheet, try lining it with parchment paper or greasing it lightly with olive oil.
Storage
- Fridge: Store leftover meatballs in the fridge for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
- Make ahead: The tzatziki sauce can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 270
- Protein: 18g
- Fat: 9g
- Carbs: 28g
- Fiber: 10g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 60mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce FAQs
Yes, you can prepare the meatball mixture and form the meatballs up to 24 hours ahead. Store them in the fridge until ready to bake.
The most common reason for dry meatballs is using uncooked lentils. Always use cooked lentils to prevent this.
Yes, you can freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can cook the meatballs in the air fryer at 375°F (190°C) for 10-15 minutes, or until crispy and golden.
These meatballs pair well with a side of Greek salad, roasted vegetables, or quinoa.
A Warm Final Note
I can’t wait for you to try Easy Baked Greek Lentil Meatballs with Tzatziki Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
