Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Greek Lentil Meatballs are crispy on the outside and tender on the inside. After making these many times, I discovered the trick to perfect texture is to mix the lentils with breadcrumbs and egg. This creates a light, fluffy meatball that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch and Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Crispy on the outside, tender on the inside
- Healthier than traditional meatballs
- Perfect for meal prepping
- Easy to customize with your favorite herbs and spices
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
- Onion
- Garlic
- Breadcrumbs
- Egg
- Cumin
- Oregano
- Salt
- Pepper
- Optional: Tzatziki Sauce
- Optional: Fresh Parsley
📝 Ingredient Notes
- Lentils: Use green or brown lentils for this recipe.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping lentils and onions. → See on Amazon
- Baking Sheet — Ensures even baking and easy cleanup. → 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 under cold water.
- Step 2: In a food processor, combine cooked lentils, onion, garlic, and process until finely chopped.
- Step 3: Transfer lentil mixture to a bowl. Add breadcrumbs, egg, cumin, oregano, salt, and pepper. Mix well to combine.
- Step 4: Form mixture into small meatballs, about 1-inch in diameter.
- Step 5: Place meatballs on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20-25 minutes, or until crispy and golden.
- Step 6: Serve Greek Lentil Meatballs with Tzatziki Sauce and fresh parsley, if desired.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- : For a smoother texture, pulse the lentils and onions in the food processor until finely chopped, but not pureed.
- Common mistake and fix: If your meatballs are falling apart, add more breadcrumbs or an additional egg to help bind the mixture.
- : For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the mixture.
- : To make these meatballs in the air fryer, preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover Greek Lentil Meatballs in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Freeze cooked meatballs for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat meatballs in the oven at 350°F (175°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 quicker cooking time, use canned lentils and skip the initial cooking step.
- Best substitution: You can substitute the lentils with cooked quinoa or bulgur for a similar texture.
- Make-ahead: These Greek Lentil Meatballs can be made ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your meatballs are too soft, try adding more breadcrumbs or cooking them for a longer period.
Want to level up this recipe?
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Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- Lentils
- Onion
- Garlic
- Breadcrumbs
- Egg
Seasonings
- Cumin
- Oregano
- Salt
- Pepper
Optional Toppings
- Tzatziki Sauce
- Fresh Parsley
Instructions
- Step 1: Cook lentils according to package instructions until tender. Drain and rinse under cold water.
- Step 2: In a food processor, combine cooked lentils, onion, garlic, and process until finely chopped.
- Step 3: Transfer lentil mixture to a bowl. Add breadcrumbs, egg, cumin, oregano, salt, and pepper. Mix well to combine.
- Step 4: Form mixture into small meatballs, about 1-inch in diameter.
- Step 5: Place meatballs on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20-25 minutes, or until crispy and golden.
- Step 6: Serve Greek Lentil Meatballs with Tzatziki Sauce and fresh parsley, if desired.
Notes
- Chef tip: For a quicker cooking time, use canned lentils and skip the initial cooking step.
- Best substitution: You can substitute the lentils with cooked quinoa or bulgur for a similar texture.
- Make-ahead: These Greek Lentil Meatballs can be made ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your meatballs are too soft, try adding more breadcrumbs or cooking them for a longer period.
Storage
- Fridge: Store leftover Greek Lentil Meatballs in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Oven reheat: Reheat meatballs in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat meatballs in the microwave for 1-2 minutes, or until heated through.
- Make ahead: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 220
- Protein: 15g
- Fat: 4g
- Carbs: 35g
- Fiber: 12g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 45mg
- Sat. Fat: 1g
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 form the meatballs ahead of time and refrigerate them for up to 24 hours before baking. Alternatively, you can cook the meatballs ahead of time and reheat them in the oven or microwave.
If your meatballs are dry, it's likely that they were overcooked. To prevent this, keep an eye on them while they're baking and remove them from the oven when they're golden and crispy.
Yes, you can freeze cooked meatballs for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
Yes, preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
You can substitute the lentils with cooked quinoa or bulgur for a similar texture.
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!
