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- 1 cup cooked green lentils (cooled) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 small carrot, grated - 1/2 cup breadcrumbs (whole wheat or gluten-free) - 1/4 cup fresh parsley, chopped - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) - 1 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg (or 1 flax egg for a vegan option) - Olive oil spray The main ingredients create a hearty base. Green lentils give protein and fiber. The red onion and garlic add depth. Grated carrot brings a touch of sweetness. Fresh herbs like parsley and oregano brighten the flavors. Breadcrumbs help bind the mixture together. - 1 cup Greek yogurt (or dairy-free alternative) - 1/2 cucumber, grated and drained - 1 clove garlic, minced - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried) - Salt, to taste The tzatziki sauce cools and complements the meatballs. Greek yogurt gives it creaminess. Grated cucumber adds refreshing crunch. Dill and lemon juice enhance the taste. - Red pepper flakes for heat - Feta cheese for a salty kick - Chopped olives for brininess You can add these optional ingredients to customize your dish. Red pepper flakes give a spicy touch. Feta cheese adds creaminess and salt. Chopped olives introduce a Mediterranean flair. Try them for extra flavor! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This step warms the oven for even cooking. Next, grab a baking sheet and line it with parchment paper. This will keep the meatballs from sticking and make cleanup easier. In a large bowl, combine the cooled lentils, chopped red onion, minced garlic, and grated carrot. Add the breadcrumbs, parsley, oregano, cumin, salt, and black pepper. Stir well until everything is mixed. The mixture should look colorful and smell great! Now, add the egg (or flax egg). This helps bind the mixture. Mix it until it holds together but is not too wet. With clean hands, shape the lentil mix into small balls, about one inch wide. Place them on your lined baking sheet. Make sure they have space in between for even cooking. Lightly spray the meatballs with olive oil spray. This adds flavor and helps them brown. Bake them for about 25 to 30 minutes. They should turn golden and feel firm. While the meatballs bake, let’s prepare the tzatziki. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill. Season with salt to taste. Stir until it’s smooth. Set the tzatziki in the fridge to chill. This will let the flavors blend nicely. When the meatballs are done, take them out of the oven. Let them cool for a few minutes. Serve them warm with a big spoonful of tzatziki for dipping. You can also add fresh parsley and lemon wedges on the platter. Enjoy your tasty Baked Greek Lentil Meatballs with Tzatziki! To keep your meatballs firm, use a binding agent. I like eggs or flax eggs. They help hold the mixture together. Mix the lentils and other ingredients well. The moisture must be just right. If it feels too wet, add more breadcrumbs. If too dry, add a splash of water. Roll them into small balls, about one inch wide. This size helps them cook evenly. Always preheat your oven to 375°F (190°C) before baking. This step helps your meatballs cook evenly. Use parchment paper on your baking sheet. It prevents sticking and makes cleanup easy. Lightly spray the meatballs with olive oil. This adds flavor and helps them brown nicely. Bake for 25-30 minutes until golden. Check that they feel firm when touched. These meatballs shine when served with tzatziki. The cool sauce balances the rich flavors. You can also serve them with warm pita bread. Add a fresh salad or roasted veggies for a complete meal. Garnish with lemon wedges and parsley for a pop of color. Don't forget to drizzle extra tzatziki in the center for dipping! Pro Tips Use Fresh Herbs: Fresh parsley and oregano will enhance the flavor of your meatballs significantly compared to dried herbs. Chill the Mixture: Letting the meatball mixture chill in the fridge for 30 minutes before forming can help them hold their shape better during baking. Customize Your Tzatziki: Feel free to add a pinch of garlic powder or a splash of vinegar to your tzatziki for an extra flavor boost. Don’t Skip the Olive Oil Spray: Lightly spraying the meatballs with olive oil before baking will ensure they achieve a nice golden color and crispy texture. {{image_2}} For a vegan twist, swap the egg for a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use dairy-free yogurt as a base for your tzatziki. This keeps the flavors fresh and light. You can also add a splash of lemon juice for extra zing. Feel free to play with herbs. Add thyme or basil to the meatballs for a new flavor. You can try smoked paprika for a warm, smoky touch. For the tzatziki, mint is a fantastic addition. It adds a refreshing note that complements the dish. Experimenting with herb combinations keeps this recipe exciting and unique. Serve these meatballs with a side of warm pita bread. You can also add a simple Greek salad, with tomatoes, cucumbers, and olives. A side of roasted vegetables makes a colorful plate. For a hearty option, consider couscous or quinoa. These sides balance the meal and add more nutrients. Enjoying different pairings can enhance your dining experience. To keep your Baked Greek Lentil Meatballs fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. They will stay good for up to four days. For the tzatziki, do the same. Use a separate container for the sauce. This keeps the flavors fresh and tasty. You can freeze the meatballs and tzatziki for later use. To freeze meatballs, let them cool completely, then place them in a single layer on a baking sheet. Freeze for about an hour. After freezing, transfer them to a freezer bag. They will last for about three months in the freezer. For tzatziki, store it in a freezer-safe container. However, note that freezing can change the texture of the yogurt. When it’s time to enjoy your leftovers, reheating is key. For meatballs, preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 15-20 minutes. This keeps them crispy. For the tzatziki, just take it out of the fridge before serving. Stir it well and enjoy the cool, fresh taste! Yes, you can use red or black lentils. They will change the flavor and texture a bit. Red lentils cook faster and can be softer. Black lentils stay firmer and add a nice bite. Just adjust the cooking time for red lentils as they often need less time than green. If you can't use Greek yogurt, try using dairy-free yogurt. You can also use sour cream or plain yogurt. For a lighter option, you can blend silken tofu with lemon juice and salt. Each substitute will give a different taste, so choose what you like best. To make this recipe gluten-free, use gluten-free breadcrumbs. You can also make your own by blending gluten-free bread in a food processor. Just ensure all other ingredients, like spices and yogurt, are also gluten-free. Baked Greek lentil meatballs last about 4 to 5 days in the fridge. Store them in an airtight container to keep them fresh. When ready to eat, just reheat them in the oven or microwave until warm. Yes, you can make this recipe ahead. You can prepare the meatballs and store them in the fridge before baking. You can also make the tzatziki a day before. Just keep both in separate containers to maintain freshness. Then, bake the meatballs when you are ready to serve. Lentil meatballs are easy to make and full of flavor. We covered key ingredients and how to prepare a tasty tzatziki sauce. I shared tips to help your meatballs stay together and gave serving ideas. You can explore variations and learn how to store leftovers for later. This recipe offers a great meal option for everyone. Try it out, and enjoy the delicious results!

Mediterranean Delight: Baked Greek Lentil Meatballs with Tzatziki

Delicious baked lentil meatballs served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup cooked green lentils (cooled)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small carrot, grated
  • 1/2 cup breadcrumbs (whole wheat or gluten-free)
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg (or 1 flax egg for a vegan option)
  • as needed spray olive oil spray
  • 1 cup Greek yogurt (or dairy-free alternative)
  • 1/2 cucumber grated and drained
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • to taste salt

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the cooked lentils, chopped red onion, minced garlic, grated carrot, breadcrumbs, parsley, oregano, cumin, salt, and black pepper.
  • Add the egg (or flax egg) to the mixture and stir until fully combined. The mixture should be moist but firm enough to mold into balls.
  • With your hands, shape the lentil mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  • Lightly spray the meatballs with olive oil spray. Bake in the preheated oven for 25-30 minutes, or until they are golden and firm to the touch.
  • While the meatballs are baking, prepare the tzatziki. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Mix thoroughly and set aside in the refrigerator to chill.
  • Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve warm with a generous dollop of tzatziki for dipping.

Notes

Serve the meatballs on a platter garnished with fresh parsley and lemon wedges. Drizzle some extra tzatziki in the center for dipping and add a side of warm pita bread for a complete Mediterranean experience.
Keyword lentil meatballs, tzatziki, vegan option