Name: Baked Greek Lentil Meatballs with Tzatziki Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 cup dried green lentils; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; ½ cup panko breadcrumbs; 2 large eggs; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1 tsp ground cumin; Salt and pepper to taste; Olive oil (for sautéing and drizzling); 1 cup plain full-fat yogurt; 1 medium cucumber, grated and drained; 2 tbsp fresh lemon juice; Salt to taste; Chopped dill (optional)

Jump to Recipe

Introduction

These baked Greek lentil meatballs are a flavorful and healthy alternative to traditional meatballs. Paired with a cool and creamy tzatziki sauce, they make a perfect appetizer or main dish that’s easy to prepare and packed with Mediterranean flavors.

A white bowl filled with eight round, browned falafel balls with a slightly crispy texture, speckled with green herbs and small pieces of vegetables like peas and carrots. The falafels are topped with chopped fresh green herbs. Behind the falafel balls, there are two lemon wedges adding a bright yellow and green contrast. To the right side of the bowl, there is a dollop of white sauce mixed with finely chopped green herbs, creating a creamy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried green lentils
1 medium yellow onion, finely chopped
3 garlic cloves, minced
½ cup panko breadcrumbs
2 large eggs
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 tsp ground cumin
Salt and pepper to taste
Olive oil (for sautéing and drizzling)
1 cup plain full-fat yogurt
1 medium cucumber, grated and drained
2 tbsp fresh lemon juice
Salt to taste
Chopped dill (optional)

Instructions

Step 1: Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20 to 25 minutes. Drain any excess water.
Step 2: While the lentils cook, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes, then add the minced garlic and cook for another minute until fragrant.
Step 3: In a large bowl, combine the cooked lentils, sautéed onion and garlic, panko breadcrumbs, eggs, chopped parsley, dried oregano, ground cumin, salt, and pepper. Mix thoroughly until the mixture holds together well.
Step 4: Preheat your oven to 375°F (190°C). Shape the lentil mixture into evenly sized meatballs and place them on a greased baking sheet. Drizzle a little olive oil over the top for crispiness.
Step 5: Bake the meatballs for 25 to 30 minutes, or until they turn golden brown and firm to the touch.
Step 6: While the meatballs bake, prepare the tzatziki sauce. In a bowl, mix the plain yogurt, grated and drained cucumber, fresh lemon juice, chopped dill if using, and salt. Stir until creamy and well combined.
Step 7: Serve the warm lentil meatballs alongside the tzatziki sauce for dipping.

Tips & Variations

For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or oats.
Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
If you prefer a firmer texture, chill the mixture for 30 minutes before shaping into meatballs.
Fresh dill in the tzatziki adds authentic flavor, but mint can be a refreshing alternative.
These meatballs can also be pan-fried in olive oil for a crispier exterior.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. The tzatziki sauce keeps well for 2 to 3 days refrigerated. To reheat meatballs, warm them gently in the oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving tzatziki, as it may separate; instead, serve it chilled or at room temperature.

How to Serve

A white bowl holds nine grilled vegetable meatballs that are round and browned with char marks, showing bits of green peas and orange carrot inside. The meatballs are sprinkled with fresh green parsley. To the back right, there is a scoop of white creamy sauce with chopped green herbs mixed in. Behind the meatballs, there are two lemon wedges, one yellow and one green, adding a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse and drain them well, then reduce or omit the cooking step. You may need to adjust the breadcrumbs slightly to achieve the right consistency.

Is it possible to make these vegan?

To make vegan lentil meatballs, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free yogurt for the tzatziki sauce. The texture will be slightly different but still delicious.