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 baked meatballs every time. The warm, cozy aroma of these meatballs will fill your home and make your family beg for more. Try them with my Easy Keto Grilled Halloumi and Watermelon Summer Salad for a complete meal. If you love recipes like this, you’ll also enjoy Easy Keto Grilled Halloumi and Watermelon Summer Salad and Crispy Air Fryer Chicken Cutlets Ready in 20 Minutes.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Crispy on the outside, tender on the inside
- Packed with flavor from Greek herbs and spices
- Healthier than traditional meatballs
- Perfect for meal prepping and freezing
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.
- Green lentils
- Onion
- Garlic
- Fresh parsley
- Fresh mint
- Feta cheese
- Eggs
- Breadcrumbs
- Dried oregano
- Cumin
- Salt
- Black pepper
- Olive oil
- Lemon juice
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
- Optional: Lemon wedges
📝 Ingredient Notes
- Green lentils: Make sure to rinse and pick over lentils before cooking.
- Breadcrumbs: You can use store-bought or make your own from stale bread.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping and combining ingredients. → 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
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare ingredients: Finely chop onion, garlic, parsley, and mint. Crumble feta cheese. Measure out breadcrumbs.
- Combine ingredients: In a large bowl, combine cooked lentils, onion, garlic, parsley, mint, feta, eggs, breadcrumbs, oregano, cumin, salt, and pepper. Mix well.
- Form meatballs: Using your hands, form the lentil mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake meatballs: Preheat oven to 375°F (190°C). Drizzle meatballs with olive oil. Bake for 20-25 minutes, or until golden and crispy.
- Prepare tzatziki: While meatballs are baking, combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.
- Serve: Serve meatballs with tzatziki sauce and your choice of optional toppings.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- : For even cooking, make sure meatballs are all about the same size.
- Common mistake and fix: If meatballs are falling apart, add more breadcrumbs or an extra egg to the mixture.
- : To make ahead, cook meatballs and store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- : Freeze cooked meatballs for up to 2 months. Reheat in the oven at 350°F (180°C) for 20-25 minutes.
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 refrigerator for up to 3 days. Make-ahead tip: Meatballs can be formed and refrigerated for up to 1 day before baking.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze cooked meatballs in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag. Store for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat meatballs in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Instead of feta, you can use crumbled goat cheese or omit cheese altogether.
- Make-ahead: Meatballs can be cooked and frozen ahead of time. Reheat in the oven at 350°F (180°C) for 20-25 minutes.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If meatballs are sticking to the baking sheet, make sure to line it with parchment paper.
Want to level up this recipe?
Instant-read thermometer — Ensures meatballs are cooked to a safe temperature. → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- Green lentils
- Onion
- Garlic
- Fresh parsley
- Fresh mint
- Feta cheese
- Eggs
- Breadcrumbs
Seasonings
- Dried oregano
- Cumin
- Salt
- Black pepper
- Olive oil
- Lemon juice
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
- Lemon wedges
Instructions
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare ingredients: Finely chop onion, garlic, parsley, and mint. Crumble feta cheese. Measure out breadcrumbs.
- Combine ingredients: In a large bowl, combine cooked lentils, onion, garlic, parsley, mint, feta, eggs, breadcrumbs, oregano, cumin, salt, and pepper. Mix well.
- Form meatballs: Using your hands, form the lentil mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake meatballs: Preheat oven to 375°F (190°C). Drizzle meatballs with olive oil. Bake for 20-25 minutes, or until golden and crispy.
- Prepare tzatziki: While meatballs are baking, combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.
- Serve: Serve meatballs with tzatziki sauce and your choice of optional toppings.
Notes
- Chef tip: For a spicier version, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Instead of feta, you can use crumbled goat cheese or omit cheese altogether.
- Make-ahead: Meatballs can be cooked and frozen ahead of time. Reheat in the oven at 350°F (180°C) for 20-25 minutes.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If meatballs are sticking to the baking sheet, make sure to line it with parchment paper.
Storage
- Fridge: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked meatballs in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag. Store for up to 2 months.
- Oven reheat: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat meatballs in the microwave for 1-2 minutes, or until heated through.
- Make ahead: Meatballs can be formed and refrigerated for up to 1 day before baking.
Nutrition Per Serving
- Calories: 380
- Protein: 22g
- Fat: 12g
- Carbs: 48g
- Fiber: 15g
- Sugar: 5g
- Sodium: 820mg
- Cholesterol: 125mg
- Sat. Fat: 3.5g
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 make the meatball mixture up to 1 day ahead and refrigerate it until ready to bake. You can also cook the meatballs ahead of time and reheat them in the oven at 350°F (180°C) for 10-15 minutes.
If your meatballs are falling apart, it's likely that the mixture needs more binding. Add more breadcrumbs or an extra egg to the mixture and try again.
Yes, you can freeze cooked meatballs for up to 2 months. Reheat in the oven at 350°F (180°C) for 20-25 minutes.
Preheat air fryer to 375°F (190°C). Lightly spray or brush meatballs with olive oil. Cook for 10-12 minutes, or until golden and crispy, flipping halfway through.
You can substitute crumbled goat cheese or omit the cheese altogether for a dairy-free version.
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!
