Irresistible Baked Greek Lentil Meatballs with Tzatziki
There’s something deeply comforting about Greek-inspired food. It’s simple, honest, and built on ingredients that have stood the test of time—olive oil, herbs, lemon, garlic, and legumes. These Irresistible Baked Greek Lentil Meatballs with Tzatziki bring all of that Mediterranean warmth into one satisfying, plant-based dish that feels both wholesome and indulgent.
Unlike traditional meatballs, these lentil-based versions are lighter, fiber-rich, and packed with flavor. Baking instead of frying keeps them crisp on the outside while tender inside, without excess oil. Paired with a cool, creamy tzatziki sauce, they strike the perfect balance between hearty and refreshing.
Whether you’re vegetarian, flexitarian, or simply looking to add more plant-forward meals to your routine, this recipe fits beautifully into weeknight dinners, meal prep plans, or casual entertaining. It’s proof that comfort food doesn’t need meat to be deeply satisfying.
Why You’ll Love These Greek Lentil Meatballs
These lentil meatballs aren’t trying to imitate meat—they stand confidently on their own. Lentils provide a naturally hearty texture and earthy flavor that pairs seamlessly with classic Greek seasonings like oregano, garlic, and fresh herbs.
They’re:
- Baked, not fried, for a lighter finish
- High in plant-based protein and fiber
- Naturally budget-friendly and filling
- Perfect for dipping, stuffing, or serving over grains
- Great hot, warm, or even cold
And let’s not forget the tzatziki. Cool, garlicky, and bright with lemon, it elevates the entire dish and keeps every bite interesting.
Ingredients
For the Lentil Meatballs
- Cooked lentils (green or brown work best)
- Breadcrumbs or panko
- Onion, finely chopped
- Garlic, minced
- Fresh parsley, chopped
- Fresh dill, chopped
- Dried oregano
- Ground cumin
- Smoked paprika
- Salt
- Black pepper
- Olive oil
- Egg (or flax egg for vegan option)
- Lemon zest
For the Tzatziki Sauce
- Greek yogurt
- Cucumber, grated and drained
- Garlic, finely minced
- Fresh dill, chopped
- Lemon juice
- Olive oil
- Salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- In a large bowl, mash the cooked lentils until mostly smooth but still slightly textured.
- Add breadcrumbs, chopped onion, garlic, parsley, dill, oregano, cumin, smoked paprika, salt, pepper, olive oil, egg, and lemon zest.
- Mix until the mixture holds together easily. If it feels too wet, add more breadcrumbs; if too dry, add a splash of olive oil or water.
- Scoop and roll the mixture into evenly sized balls, about 1½ inches each.
- Place meatballs on the prepared baking sheet, spacing them slightly apart.
- Brush or spray lightly with olive oil for extra crispness.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and firm.
- While the meatballs bake, prepare the tzatziki by mixing Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt in a bowl.
- Chill the tzatziki until ready to serve.
- Serve baked lentil meatballs warm with generous spoonfuls of tzatziki.
Irresistible Baked Greek Lentil Meatballs with Tzatziki
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mash cooked lentils in a large bowl until mostly smooth with some texture remaining.
- Add breadcrumbs, onion, garlic, herbs, spices, egg, olive oil, and mix until combined.
- Roll mixture into evenly sized meatballs and place on prepared baking sheet.
- Bake for 20–25 minutes, flipping halfway, until golden and firm.
- Mix all tzatziki ingredients in a bowl and refrigerate until ready to serve.
- Serve warm lentil meatballs with chilled tzatziki sauce.
Notes
Texture & Flavor Secrets
The key to irresistible lentil meatballs is balance. Lentils alone can be soft, so breadcrumbs help bind and add structure. Fresh herbs keep the flavor bright, while cumin and smoked paprika bring depth without overpowering the Greek profile.
Baking at a higher temperature ensures a lightly crisp exterior while keeping the inside moist. Flipping halfway gives you even browning without drying them out.
Tzatziki: The Perfect Partner
Tzatziki isn’t just a sauce—it’s a contrast. The cool yogurt and cucumber cut through the warmth of the spices and olive oil, making each bite feel fresh and satisfying. Letting it chill before serving allows the flavors to meld, creating a richer, more balanced sauce.
Serving Suggestions
These Greek lentil meatballs are incredibly versatile:
- Serve over lemon rice or herbed quinoa
- Tuck into warm pita with tomatoes and lettuce
- Add to a mezze platter with hummus and olives
- Use as a protein topping for Greek salad
- Enjoy as a party appetizer with extra tzatziki
They’re equally delicious fresh from the oven or reheated the next day, making them ideal for meal prep.
Storage & Meal Prep Tips
Store cooked lentil meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore crispness. Tzatziki keeps well for up to 3 days when refrigerated.
You can also freeze the baked meatballs. Let them cool completely, freeze in a single layer, then transfer to a freezer-safe container. Reheat straight from frozen in the oven.
Greek-Inspired Comfort, Reinvented
Greek cuisine has always embraced legumes as everyday staples, long before plant-based eating became trendy. Lentils, herbs, olive oil, and yogurt are deeply rooted in Mediterranean tradition. These baked lentil meatballs honor that heritage while fitting perfectly into modern, health-conscious kitchens.
They’re comforting without being heavy, flavorful without being complicated, and nourishing without sacrificing indulgence.
Once you try them, they’ll earn a permanent place in your rotation.
