Irresistible Baked Greek Lentil Meatballs with Tzatziki – A Mediterranean Classic Made Meatless

There’s something deeply comforting about Greek food—the herbs, the olive oil, the bright squeeze of lemon, and the way simple ingredients come together into dishes that feel both hearty and fresh. These Irresistible Baked Greek Lentil Meatballs with Tzatziki capture everything we love about Mediterranean cooking, while offering a satisfying, plant-based twist that even devoted meat lovers can’t resist.

Inspired by traditional Greek keftedes, these lentil meatballs are baked until golden rather than fried, giving them a crisp exterior and a tender, flavorful center. Lentils provide protein and substance, while garlic, onion, parsley, dill, and warm spices build layers of flavor that feel rich without being heavy. Paired with a cool, creamy homemade tzatziki, this dish strikes the perfect balance between comforting and refreshing.

Whether you’re looking for a vegetarian main dish, a crowd-pleasing appetizer, or a meal-prep-friendly recipe that holds up beautifully through the week, these Greek lentil meatballs deliver. They’re wholesome, budget-friendly, and incredibly versatile—just as good tucked into a pita as they are served on a platter with roasted vegetables and extra sauce on the side.

Ingredients:

For the Lentil Meatballs

• 1½ cups cooked brown or green lentils, well-drained
• ½ cup breadcrumbs
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 large egg
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¾ teaspoon salt
• ½ teaspoon black pepper
• Zest of 1 lemon

For the Tzatziki Sauce

• 1 cup plain Greek yogurt
• ½ cucumber, grated and squeezed dry
• 1 clove garlic, finely minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush or spray with olive oil to prevent sticking.
2. In a large mixing bowl, mash the cooked lentils gently with a fork or potato masher. Leave some texture—this helps the meatballs hold together and gives them a satisfying bite.
3. Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Remove from heat and let cool slightly.
4. Add the cooked onion and garlic mixture to the lentils, followed by breadcrumbs, egg, parsley, dill, oregano, cumin, paprika, salt, pepper, and lemon zest. Mix until well combined.
5. Scoop about 2 tablespoons of the mixture and roll into balls. Place them evenly spaced on the prepared baking sheet.
6. Lightly brush the tops with olive oil to encourage browning.
7. Bake for 20–25 minutes, flipping halfway through, until the meatballs are golden and firm to the touch.
8. While the meatballs bake, prepare the tzatziki. In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Stir until smooth. Chill until ready to serve.
9. Serve the baked lentil meatballs warm with a generous spoonful of tzatziki and extra herbs if desired.

Tips & Tricks:

• Make sure your lentils are well-drained to avoid a mushy mixture.
• If the mixture feels too wet, add an extra tablespoon of breadcrumbs.
• For extra crispiness, broil the meatballs for the last 2 minutes of baking.
• Chilling the mixture for 10 minutes before rolling can make shaping easier.

Variations:

• Add crumbled feta for a vegetarian (non-vegan) version with extra tang.
• Make them vegan by replacing the egg with a flax egg.
• Spice things up with a pinch of red pepper flakes.
• Use chickpeas instead of lentils for a slightly nuttier texture.

Serving Suggestions:

• Serve in warm pita bread with lettuce, tomato, and tzatziki.
• Pair with Greek salad and roasted potatoes for a full meal.
• Offer them as an appetizer with toothpicks and dipping sauce.
• Add them to grain bowls with quinoa and roasted vegetables.

Storage Information:

• Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
• Freeze baked meatballs for up to 3 months; reheat in the oven until warmed through.
• Tzatziki keeps well refrigerated for up to 3 days.

FAQ:

• Can I pan-fry instead of bake? Yes, but baking keeps them lighter and less oily.
• Do these fall apart? Not if the mixture is balanced and lentils are drained well.
• Are they gluten-free? Use gluten-free breadcrumbs to adapt easily.

History / Fun Facts:
Traditional Greek keftedes are usually made with ground meat and herbs, but lentil-based versions have grown popular as plant-based eating becomes more widespread. Lentils have been a staple in Mediterranean diets for thousands of years, making this modern twist both culturally rooted and nutritionally smart.