Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Greek Lentil Meatballs are a healthier, better than takeout version that’s ready in just 30 minutes. After making this recipe dozens of times, I’ve discovered the trick to perfectly tender, flavorful meatballs every time. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Za’atar Roasted Chickpeas and Easy Keto Beef Crunchwraps with Cheesy Sauce.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Healthier than takeout
- Ready in 30 minutes
- Perfectly tender and flavorful
- Creamy tzatziki sauce
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.
- Lentils
- Breadcrumbs
- Onion
- Garlic
- Egg
- Tomato sauce
- Feta cheese
- Dried oregano
- Cumin
- Salt
- Black pepper
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Lentils: I prefer green or brown lentils for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks lentils perfectly every time. → See on Amazon
- Food processor — Makes quick work of chopping onions and garlic. → See on Amazon
How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Step 1: Cook lentils according to package instructions until tender. Drain and rinse.
- Step 2: In a food processor, combine cooked lentils, breadcrumbs, onion, garlic, egg, tomato sauce, feta, oregano, cumin, salt, and pepper. Pulse until combined.
- Step 3: Form mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Step 4: Bake at 400°F (200°C) for 20-25 minutes, or until browned and cooked through.
- Step 5: While meatballs bake, prepare tzatziki sauce. Combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt. Mix well.
- Step 6: Serve meatballs with tzatziki sauce, garnish with fresh parsley and lemon wedges.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- : For extra flavor, try soaking the lentils in water overnight before cooking.
- Common mistake and fix: Avoid overmixing the meatball mixture to prevent dense, tough meatballs. If they turn out dry, add a bit more tomato sauce next time.
- : For a lighter version, use low-fat Greek yogurt in the tzatziki sauce.
- : Store leftovers in an airtight container in the fridge for up to 5 days.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Meatballs can be formed 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 at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Substitute cooked quinoa for the breadcrumbs for a gluten-free version.
- Make-ahead: Meatballs can be baked ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If meatballs are falling apart, try adding a bit more breadcrumbs to the mixture.
Want to level up this recipe?
High-quality baking sheet — Ensures even cooking and easy cleanup. → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- Lentils
- Breadcrumbs
- Onion
- Garlic
- Egg
- Tomato sauce
- Feta cheese
Seasonings
- Dried oregano
- Cumin
- Salt
- Black pepper
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Step 1: Cook lentils according to package instructions until tender. Drain and rinse.
- Step 2: In a food processor, combine cooked lentils, breadcrumbs, onion, garlic, egg, tomato sauce, feta, oregano, cumin, salt, and pepper. Pulse until combined.
- Step 3: Form mixture into 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Step 4: Bake at 400°F (200°C) for 20-25 minutes, or until browned and cooked through.
- Step 5: While meatballs bake, prepare tzatziki sauce. Combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt. Mix well.
- Step 6: Serve meatballs with tzatziki sauce, garnish with fresh parsley and lemon wedges.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Substitute cooked quinoa for the breadcrumbs for a gluten-free version.
- Make-ahead: Meatballs can be baked ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If meatballs are falling apart, try adding a bit more breadcrumbs to the mixture.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through.
- Make ahead: Meatballs can be formed and refrigerated for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 280
- Protein: 20g
- Fat: 6g
- Carbs: 35g
- Fiber: 12g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 45mg
- 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, meatballs can be formed and refrigerated for up to 24 hours before baking. They can also be baked ahead of time and reheated before serving.
Overmixing the meatball mixture can lead to dense, tough meatballs. If they turn out dry, add a bit more tomato sauce next time.
Yes, cooked meatballs can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Preheat air fryer to 375°F (190°C). Lightly spray or brush meatballs with olive oil. Air fry for 10-12 minutes, or until browned and cooked through.
Serve with tzatziki sauce, garnish with fresh parsley and lemon wedges. They also pair well with Greek salad, roasted vegetables, or crusty bread.
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!
