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Baked Greek Lentil Meatballs with Creamy Tzatziki

Deliciously crispy on the outside and tender on the inside, these Baked Greek Lentil Meatballs are bursting with flavor and served with a refreshing tzatziki sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 cup cooked lentils Any variety of lentils can be used.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 cup breadcrumbs Use oats or crushed crackers for gluten-free.
  • 1/4 cup parsley, chopped
  • to taste Salt and pepper
  • Olive oil for baking Drizzle over meatballs.
For the Tzatziki Sauce
  • 1 cup Greek yogurt
  • 1 medium cucumber, grated
  • 1 tablespoon lemon juice
  • to taste Salt

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cooked lentils, chopped onion, minced garlic, oregano, cumin, breadcrumbs, parsley, salt, and pepper. Mix until well incorporated.
  3. With clean hands, form the lentil mixture into small balls about one inch in diameter. Place them on a baking sheet lined with parchment paper.
  4. Drizzle olive oil over the top of the meatballs.
Baking
  1. Bake the meatballs in the preheated oven for 25-30 minutes, turning halfway through, until golden brown.
Making the Tzatziki Sauce
  1. While the meatballs are baking, combine Greek yogurt, grated cucumber, lemon juice, and salt in a medium bowl. Mix until smooth.
Serving
  1. Once the meatballs are done, remove them from the oven and allow them to cool slightly. Serve warm, paired with a generous portion of the creamy tzatziki sauce.

Notes

Store leftovers in the refrigerator for up to 4 days. For longer storage, freeze meatballs for up to 3 months and reheat in the oven at 350°F (175°C) for about 10-15 minutes.