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Baked Greek lentil meatballs served with tzatziki sauce on a plate

Baked Greek Lentil Meatballs

Deliciously crispy and herby baked lentil meatballs served with a tangy tzatziki sauce, perfect for a weeknight meal or a mezze spread.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the lentil meatballs
  • 1 cup green lentils, cooked Canned lentils can be used
  • 1 cup gluten-free breadcrumbs Regular breadcrumbs can also be used
  • 1 cup fresh parsley, finely chopped Use fresh parsley for best flavor
  • 1 tablespoon dill Can substitute with mint
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced Garlic powder can be used if preferred
  • 1 teaspoon ground cumin Add more if desired
  • 1 large egg Flax egg can be used for a vegan option
  • 2 tablespoons olive oil Avocado oil can also be used
For the tzatziki
  • 1 cup Greek yogurt Unsweetened almond yogurt can be used for dairy-free option
  • 1 medium cucumber, grated and squeezed dry
  • 2 tablespoons lemon juice Adjust to taste
  • 1 clove garlic, minced
  • 1 teaspoon salt Add more to taste

Method
 

Preparation of Meatballs
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
  2. In a large bowl, mash the cooked lentils until about 70-80% mashed, leaving some texture.
  3. Stir in onion, garlic, parsley, dill, cumin, salt, breadcrumbs, and egg. Drizzle 1 tablespoon of olive oil and mix until it holds together.
  4. Scoop about 1½ tablespoons of the mixture and roll into balls, placing them on the baking sheet.
  5. Brush or drizzle with the remaining olive oil and bake for 18-22 minutes, flipping halfway until browned.
Preparation of Tzatziki
  1. Grate the cucumber and squeeze out excess moisture using a towel.
  2. In a bowl, combine Greek yogurt, grated cucumber, lemon juice, garlic, and salt. Adjust seasoning to taste.
Serving
  1. Serve the baked lentil meatballs with tzatziki, warm pita, sliced veggies, or over rice or quinoa.

Notes

These meatballs can be made vegan by using a flax egg and dairy-free yogurt for the tzatziki. They freeze well; bake, cool, freeze, and reheat for a quick meal later.