Description
Baked Greek Lentil Meatballs with Tzatziki are a flavorful Mediterranean-inspired plant-based meal made with protein-packed lentils, fresh herbs, and warm spices. These oven-baked lentil meatballs are golden and crispy on the outside, tender inside, and served with a cool, creamy homemade tzatziki sauce. Perfect for weeknight dinners, meal prep, or healthy meatless meals.
Ingredients
Lentil Meatballs
1½ cups cooked green lentils, mashed
½ cup panko breadcrumbs (or gluten-free breadcrumbs)
¼ cup finely chopped red onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
1 tbsp chopped fresh dill
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 large egg
Vegan substitute:
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
Tzatziki Sauce
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
Salt to taste
Optional: 1–2 tsp fresh dill or mint
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, mash the cooked lentils until mostly smooth but slightly textured.
Add breadcrumbs, red onion, garlic, parsley, dill, oregano, cumin, salt, black pepper, olive oil, and the egg. Mix until just combined.
Scoop and shape the mixture into small balls about 1 to 1½ inches wide. Place them evenly spaced on the prepared baking sheet.
Bake for 20–25 minutes, turning halfway through cooking, until the lentil meatballs are golden brown and firm.
Optional: broil for 1–2 minutes for extra crispness.
In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and salt. Stir well and chill for 20 minutes for best flavor.
Serve the warm lentil meatballs with a generous spoonful of tzatziki sauce. Garnish with fresh herbs, cucumber slices, and lemon wedges.
Notes
• For gluten-free meatballs, use gluten-free breadcrumbs.
• For dairy-free tzatziki, substitute Greek yogurt with thick unsweetened almond yogurt.
• If using a flax egg, allow it to sit 5 minutes before mixing.
• These lentil meatballs store well and can be refrigerated up to 4 days.
• They can also be frozen after baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Main Course
- Method: Baking
- Cuisine: Mediterranean / Greek-inspired
Nutrition
- Serving Size: 1 serving (about 4 meatballs + tzatziki)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 55 mg