Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Easy Greek Lentil Meatballs are crispy on the outside, tender on the inside, and packed with flavor. After making these many times, I discovered the trick to keeping them from falling apart is to let the mixture rest. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Iced Matcha Strawberry Latte Recipe for Summer and Easy No-Bake Chocolate Mousse Dessert with Berries.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce Is Pure Comfort
- Crispy on the outside, tender on the inside
- Packed with Mediterranean flavors
- Healthier than traditional meatballs
- Perfect for meal prep or easy dinners
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
- Feta cheese
- Cumin
- Oregano
- Salt
- Pepper
- Olive oil
- Optional: Tzatziki sauce
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Lentils: Green or brown lentils work best.
🛒 Tools & Equipment I Recommend
- Food Processor — Pulses ingredients to the perfect texture for meatballs. → See on Amazon
- Baking Sheet — Ensures even cooking and easy cleanup. → See on Amazon
How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Cook lentils: Cook lentils according to package instructions until tender. Drain and set aside.
- Prepare mixture: In a food processor, combine cooked lentils, onion, garlic, breadcrumbs, egg, feta, cumin, oregano, salt, and pepper. Pulse until combined.
- Form meatballs: Let the mixture rest for 10 minutes. Form into 1-inch meatballs. Place on a baking sheet lined with parchment paper.
- Bake: Drizzle with olive oil. Bake at 400°F (200°C) for 20-25 minutes, or until crispy and golden.
- Serve: Serve with tzatziki sauce, fresh parsley, and lemon wedges.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
- Common mistake and fix: Don't overmix the lentil mixture. This can make the meatballs tough. Pulse until combined, then let it rest.
- Substitution tip: If you don't have a food processor, you can finely chop the ingredients and mix by hand.
- Make-ahead tip: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container 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 (180°C) until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicier version, add a diced jalapeño to the mixture.
- Best substitution: You can substitute the feta cheese with crumbled goat cheese or omit it for a vegan version.
- Make-ahead: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or tripled for meal prep or entertaining.
- Troubleshooting: If your meatballs are falling apart, try letting the mixture rest for a longer period or adding more breadcrumbs.
Want to level up this recipe?
Instant Pot — Cooks lentils perfectly in a fraction of the time. → Check price on Amazon
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce
Ingredients
Main Ingredients
- Lentils
- Onion
- Garlic
- Breadcrumbs
- Egg
- Feta cheese
Seasonings
- Cumin
- Oregano
- Salt
- Pepper
- Olive oil
Optional Toppings
- Tzatziki sauce
- Fresh parsley
- Lemon wedges
Instructions
- Cook lentils: Cook lentils according to package instructions until tender. Drain and set aside.
- Prepare mixture: In a food processor, combine cooked lentils, onion, garlic, breadcrumbs, egg, feta, cumin, oregano, salt, and pepper. Pulse until combined.
- Form meatballs: Let the mixture rest for 10 minutes. Form into 1-inch meatballs. Place on a baking sheet lined with parchment paper.
- Bake: Drizzle with olive oil. Bake at 400°F (200°C) for 20-25 minutes, or until crispy and golden.
- Serve: Serve with tzatziki sauce, fresh parsley, and lemon wedges.
Notes
- Chef tip: For a spicier version, add a diced jalapeño to the mixture.
- Best substitution: You can substitute the feta cheese with crumbled goat cheese or omit it for a vegan version.
- Make-ahead: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or tripled for meal prep or entertaining.
- Troubleshooting: If your meatballs are falling apart, try letting the mixture rest for a longer period or adding more breadcrumbs.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Reheat in the oven at 350°F (180°C) until warmed through.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 270
- Protein: 15g
- Fat: 10g
- Carbs: 32g
- Fiber: 12g
- Sugar: 3g
- Sodium: 720mg
- Cholesterol: 90mg
- Sat. Fat: 3g
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. However, do not bake them ahead of time as they may become soggy.
Overcooking can make the meatballs dry. Make sure to check them at the 20-minute mark and adjust the cooking time accordingly.
Yes, you can freeze cooked meatballs for up to 3 months. Reheat in the oven at 350°F (180°C) until warmed through.
Yes, you can cook these meatballs in the air fryer at 375°F (190°C) for 10-15 minutes, or until crispy and golden.
You can substitute the feta cheese with crumbled goat cheese or omit it for a vegan version.
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!
