Easy Baked Greek Lentil Meatballs with Tzatziki Sauce

Easy Baked Greek Lentil Meatballs with Tzatziki Sauce are crispy on the outside, tender on the inside, and packed with flavor. After making this recipe dozens of times, I’ve discovered the trick to perfectly cooked meatballs every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Sundried Tomato Lentils Recipe for Easy Dinner and Easy Cucumber Sweet Pepper Salad Ready in 10 Minutes.

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 dried green or brown lentils
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• 1 large egg
• 1/4 cup breadcrumbs
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Optional: Tzatziki sauce, for serving
• Optional: Chopped fresh parsley, for garnish

How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce

1. Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
2. Prepare meatball mixture: In a large bowl, combine cooked lentils, onion, garlic, parsley, feta, egg, breadcrumbs, oregano, thyme, smoked paprika, cumin, salt, and pepper. Mix well.
3. Form meatballs: Using your hands, form the mixture into 1-inch meatballs. Place on a parchment-lined baking sheet.
4. Bake: Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes, or until crispy and golden.
5. Serve: Serve meatballs with tzatziki sauce and chopped fresh parsley for garnish.

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 an airtight container in the fridge for up to 5 days. Make-ahead tip: Meatballs can be formed ahead of time and refrigerated for up to 24 hours before baking.

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 a 350°F (180°C) oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little water to prevent drying out.

Recipe Notes

• Chef tip: For a spicier version, add 1/4 teaspoon red pepper flakes to the mixture.
• Best substitution: If you don't have feta, you can substitute with crumbled goat cheese or omit it altogether.
• Make-ahead: Meatballs can be baked ahead of time and reheated before serving.
• Scaling: This recipe can easily be doubled or tripled for meal prepping or entertaining.
• Troubleshooting: If meatballs are falling apart, add more breadcrumbs or egg to the mixture.

Easy Baked Greek Lentil Meatballs with Tzatziki Sauce

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup dried green or brown lentils
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• 1 large egg
• 1/4 cup breadcrumbs
• Salt and pepper, to taste

Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste

Optional Toppings

• Tzatziki sauce, for serving
• Chopped fresh parsley, for garnish

Instructions

1. Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
2. Prepare meatball mixture: In a large bowl, combine cooked lentils, onion, garlic, parsley, feta, egg, breadcrumbs, oregano, thyme, smoked paprika, cumin, salt, and pepper. Mix well.
3. Form meatballs: Using your hands, form the mixture into 1-inch meatballs. Place on a parchment-lined baking sheet.
4. Bake: Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes, or until crispy and golden.
5. Serve: Serve meatballs with tzatziki sauce and chopped fresh parsley for garnish.

Notes

• Chef tip: For a spicier version, add 1/4 teaspoon red pepper flakes to the mixture.
• Best substitution: If you don't have feta, you can substitute with crumbled goat cheese or omit it altogether.
• Make-ahead: Meatballs can be baked ahead of time and reheated before serving.
• Scaling: This recipe can easily be doubled or tripled for meal prepping or entertaining.
• Troubleshooting: If meatballs are falling apart, add more breadcrumbs or egg to the mixture.

Storage

• Fridge: Store leftover meatballs in an airtight container 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 a 350°F (180°C) oven for 10-15 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little water to prevent drying out.
• Make ahead: Meatballs can be formed ahead of time and refrigerated for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 220
• Protein: 15g
• Fat: 5g
• Carbs: 28g
• Fiber: 12g
• Sugar: 3g
• Sodium: 600mg
• Cholesterol: 75mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Baked Greek Lentil Meatballs with Tzatziki Sauce FAQs

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!