Name: Baked Greek Lentil Meatballs with Tzatziki Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 cup dried brown lentils; 1 medium onion, chopped; 2 garlic cloves, minced; ¼ cup fresh parsley, chopped; 2 tsp dried oregano; ½ cup panko breadcrumbs; 2 large eggs; Zest of 1 lemon; 1 cup Greek yogurt; ½ cucumber, grated; 1 tbsp fresh dill

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Introduction

These baked Greek lentil meatballs are a flavorful and healthy alternative to traditional meatballs. Paired with a refreshing homemade tzatziki sauce, they make a perfect appetizer or main dish that’s both satisfying and easy to prepare.

A white bowl holds several browned meatballs with a crispy outer layer, nestled partly on a bed of white rice. To the side, there is a scoop of creamy white sauce with green herb bits sprinkled on top. Behind the sauce are slices of bright orange carrots and green pita bread pieces. Fresh green parsley leaves and two lime wedges rest at the back. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried brown lentils
1 medium onion, chopped
2 garlic cloves, minced
¼ cup fresh parsley, chopped
2 tsp dried oregano
½ cup panko breadcrumbs
2 large eggs
Zest of 1 lemon
1 cup Greek yogurt
½ cucumber, grated
1 tbsp fresh dill

Instructions

Step 1: Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
Step 2: In a skillet over medium heat, sauté the chopped onion and minced garlic until they are translucent, about 5 minutes. Remove from heat and let cool slightly.
Step 3: Cook the lentils according to package instructions until tender, then drain thoroughly and transfer to a large bowl.
Step 4: Add the sautéed onions and garlic, chopped parsley, dried oregano, panko breadcrumbs, eggs, and lemon zest to the lentils. Mix everything well until combined.
Step 5: Shape the mixture into balls about one inch in diameter and place them on the prepared baking sheet.
Step 6: Bake the lentil meatballs for 25–30 minutes, or until they turn golden brown and hold together firmly.
Step 7: While the meatballs bake, prepare the tzatziki sauce by stirring together Greek yogurt, grated cucumber, and fresh dill in a small bowl.
Step 8: Serve the warm lentil meatballs alongside the tzatziki sauce for dipping or drizzling.

Tips & Variations

For extra flavor, add a pinch of ground cumin or smoked paprika to the meatball mixture.
If you prefer a spicier kick, mix some finely chopped jalapeño or red pepper flakes into the lentil mixture.
Use gluten-free breadcrumbs to make this dish suitable for gluten intolerance.
To keep the meatballs moist, avoid overbaking and check for firmness by gently pressing before removing from the oven.

Storage

Store any leftover lentil meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. The tzatziki sauce is best kept separate and can be stored refrigerated for up to 2 days.

How to Serve

A white bowl filled with white rice at the bottom, topped with several browned meatballs arranged around a large dollop of creamy white sauce with green herbs mixed in. On one side of the bowl, there are fresh green cilantro leaves and two lime wedges, and on the opposite side, bright orange carrot sticks add a splash of color. 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 make these lentil meatballs vegan?

Yes, you can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) as a binder, and use a dairy-free yogurt for the tzatziki sauce to keep this recipe vegan.

Do I need to cook the lentils before mixing?

Yes, the lentils must be fully cooked and drained before combining with the other ingredients to ensure the meatballs hold together and have a pleasant texture.