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Baked Greek Lentil Meatballs With Tzatziki Recipe
Ash Tyrrell

Baked Greek Lentil Meatballs With Tzatziki Recipe

I first tried these Baked Greek Lentil Meatballs with tzatziki on a relaxed weeknight, and they instantly became one of my favorite vegetarian meals. I love how the tangy tzatziki pairs perfectly with savory, herb-packed lentil balls.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cooked brown lentils — hearty and protein-rich; avoid overcooked or mushy lentils for best texture.
  • ½ red onion finely chopped — adds mild sharpness and depth.
  • ¾ cup breadcrumbs — helps bind the mixture and create structure; use fresh for better results.
  • ¼ cup fresh mint chopped — gives refreshing flavor.
  • ¼ cup fresh parsley chopped — adds brightness and color.
  • 2 tablespoons tomato paste — boosts savory richness.
  • 1 egg — acts as a binder to hold everything together.
  • ½ teaspoon salt — essential seasoning.
  • Black pepper to taste — enhances overall flavor.
  • ½ teaspoon paprika — adds gentle warmth and color.
  • ½ teaspoon oregano — classic Greek herb flavor.
  • 1 teaspoon soy sauce — deepens umami taste.
  • Juice from ½ lemon — brings brightness and balance.
  • ½ cup yogurt — base for creamy tzatziki.
  • ¼ cup shredded cucumber — adds freshness and texture.
  • Pinch of salt and black pepper for tzatziki — simple seasoning.
  • 1 garlic clove minced — gives traditional tzatziki flavor.
  • ¼ cup fresh dill chopped — adds signature herbal taste.

Method
 

  1. Start by placing the cooked lentils, onion, breadcrumbs, herbs, tomato paste, egg, lemon juice, soy sauce, and seasonings into a food processor. Pulse until the mixture is combined but still slightly textured. Avoid over-processing, or the mixture may become too soft.
  2. Preheat your oven and line a baking sheet with parchment paper. Scoop the mixture and form it into small, evenly sized balls. Place them on the baking sheet with space between each one for even cooking.
  3. Bake the lentil meatballs until they are firm, lightly golden, and heated through. Baking gives them a crispy exterior while keeping the inside tender and flavorful.
  4. While the meatballs bake, mix yogurt, shredded cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Stir until smooth and creamy. Chill the sauce until ready to serve for best flavor.

Notes

  • I always squeeze extra water from the shredded cucumber so the tzatziki stays thick.
  • Letting the lentil mixture rest in the refrigerator for 10–15 minutes makes shaping easier.
  • I avoid over-blending the mixture to maintain a pleasant texture.
  • Fresh herbs make a big difference, so I don’t substitute dried ones if possible.
  • Serving the meatballs slightly warm improves their flavor and texture.