Irresistible Baked Greek Lentil Meatballs with Tzatziki

Greek cuisine has a way of making simple ingredients taste unforgettable. From sun-drenched herbs to olive-oil-rich comfort foods, Mediterranean cooking is rooted in balance, flavor, and nourishment. These Irresistible Baked Greek Lentil Meatballs with Tzatziki capture everything people love about classic Greek flavors—without meat, without frying, and without sacrificing satisfaction.

This recipe delivers hearty texture from protein-packed lentils, bold aromatics like garlic and onion, and unmistakable Greek herbs such as dill and parsley. Baking instead of frying keeps the meatballs light while still achieving a crisp exterior, making them perfect for weeknight dinners, meal prep, or elegant Mediterranean platters.

Paired with a cool, creamy homemade tzatziki sauce, these lentil meatballs become a complete comfort meal that feels indulgent yet wholesome.

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Why Greek Lentil Meatballs Are So Popular

Lentils have been a staple in Mediterranean cooking for thousands of years. They are affordable, filling, and incredibly versatile. When combined with herbs, breadcrumbs, and olive oil, lentils transform into a satisfying alternative to traditional meatballs.

Greek lentil meatballs stand out because of their herb-forward flavor profile and bright citrus notes. Lemon zest and fresh herbs lift the earthiness of lentils, while tzatziki adds a refreshing contrast that keeps every bite balanced.

These baked lentil meatballs are:

• Naturally vegetarian
• Rich in plant-based protein and fiber
• Oven-baked for a lighter finish
• Ideal for Mediterranean bowls, wraps, or mezze spreads

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Ingredients

Greek Lentil Meatballs

• 2 cups cooked green or brown lentils, well-drained
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• ¾ cup breadcrumbs (regular or panko)
• 1 large egg
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• Zest of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Homemade Tzatziki Sauce

• 1 cup full-fat Greek yogurt
• ½ large 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

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly broken down but slightly textured.
3. Add chopped red onion, garlic, breadcrumbs, egg, parsley, dill, lemon zest, olive oil, oregano, cumin, salt, and pepper.
4. Mix until the mixture is fully combined and holds together when pressed.
5. Scoop and roll into evenly sized balls, about 1½ inches in diameter.
6. Arrange meatballs on the prepared baking sheet, spacing them slightly apart.
7. Lightly brush or spray the tops with olive oil.
8. Bake for 25–30 minutes, flipping halfway through, until golden and firm.
9. While the meatballs bake, prepare the tzatziki by combining all sauce ingredients in a bowl. Chill until ready to serve.
10. Serve warm lentil meatballs with chilled tzatziki and desired sides.

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Tips for Perfect Lentil Meatballs

• Drain lentils thoroughly: Excess moisture causes soft meatballs.
• Don’t over-mash: Texture improves when some lentils remain whole.
• Chill before baking: If mixture feels loose, chill for 15 minutes.
• Use fresh herbs: Fresh dill and parsley are essential for authentic flavor.

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Flavor Variations

• Add crumbled feta for extra richness
• Use smoked paprika for deeper warmth
• Swap breadcrumbs for oat flour for gluten-free
• Add chili flakes for gentle heat

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Serving Suggestions

These Greek lentil meatballs are incredibly versatile:

• Served over lemon rice or quinoa
• Wrapped in pita with lettuce and tomato
• Added to mezze platters with hummus and olives
• Meal-prepped for healthy lunches

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Cultural Notes

Greek cuisine emphasizes balance over excess. Meals are built around vegetables, legumes, and olive oil rather than heavy proteins. Lentil dishes such as fakes (Greek lentil soup) have long been comfort staples. These lentil meatballs are a modern extension of that tradition.