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Baked Greek Lentil Meatballs with Tzatziki Recipe
Ben Carraoli

Baked Greek Lentil Meatballs with Tzatziki Recipe

I recently made this Baked Greek Lentil Meatballs with Tzatziki recipe, and I honestly couldn’t believe how satisfying they turned out. I was craving something Mediterranean, cozy, and healthy at the same time. When I pulled them out of the oven, the aroma of herbs and garlic filled my kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1/2 cup red onion finely diced
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber grated and squeezed dry
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Provides brightness and balance.
  • 1 clove garlic minced
  • Gives the sauce its signature tangy kick.
  • 1 tablespoon fresh dill chopped
  • Fresh dill is key for authentic flavor.
  • Salt to taste
  • Balances the creamy and tangy elements.

Method
 

  1. Cook the brown lentils according to package instructions until tender but not mushy. Drain any excess water and let them cool slightly. The lentils should be soft yet still hold their shape.
  2. In a large bowl, mash the cooked lentils slightly using a fork or pulse briefly in a food processor. Add red onion, garlic, parsley, oregano, salt, pepper, olive oil, breadcrumbs, and egg. Mix everything until well combined but not overworked.
  3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop about 1–2 tablespoons of mixture and roll into small balls. Place them evenly spaced on the baking sheet.
  4. Bake for 25–30 minutes, flipping halfway through for even browning. The outside should be golden and slightly crisp. Let them cool for a few minutes before serving.
  5. While the meatballs bake, grate the cucumber and squeeze out all excess liquid using a towel. In a bowl, mix Greek yogurt, cucumber, olive oil, lemon juice, garlic, dill, and salt. Stir until smooth and refrigerate until ready to serve.

Notes

  • I always squeeze the cucumber very well because watery tzatziki can ruin the texture.
  • I don’t over-blend the lentils. I like leaving some texture for a more “meaty” bite.
  • I chill the mixture for 10–15 minutes if it feels too soft before shaping.
  • I brush a tiny bit of olive oil on top before baking for extra golden color.
  • I taste the mixture before forming the balls and adjust salt if needed.