These Irresistible Baked Greek Lentil Meatballs with Tzatziki are one of my favorite meatless meals—hearty, flavorful, and packed with Mediterranean goodness. I combine cooked lentils with herbs, spices, and a touch of tangy feta (optional) to create satisfying little meatballs that bake up perfectly golden. Paired with cool, creamy tzatziki, they’re a complete win for dinner or snacking.
Why You’ll Love This Recipe
I love this recipe because it proves how flavorful and filling plant-based meals can be. The lentils give a hearty, meaty texture, while the Greek herbs, lemon, and garlic bring bold flavor. Baking the meatballs makes them easy and mess-free, and when I serve them with tzatziki and warm pita or over a salad, it feels like a Mediterranean feast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the lentil meatballs:
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Cooked green or brown lentils
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Rolled oats or breadcrumbs
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Egg or flax egg (for binding)
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Garlic (minced)
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Red onion (finely chopped)
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Fresh parsley or dill (chopped)
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Dried oregano
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Lemon zest
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Crumbled feta cheese (optional)
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Olive oil
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Salt and pepper
For the tzatziki:
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Greek yogurt or dairy-free yogurt
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Cucumber (grated and squeezed dry)
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Garlic (minced)
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Lemon juice
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Fresh dill or mint
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Salt and pepper
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a food processor, I pulse the cooked lentils with oats or breadcrumbs until mostly smooth but still a bit textured.
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I transfer the mixture to a bowl and mix in the egg (or flax egg), garlic, onion, herbs, lemon zest, and feta if I’m using it. I season with salt and pepper.
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I form the mixture into 1-inch balls, place them on the baking sheet, and brush or spray them with olive oil.
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I bake for 20–25 minutes, flipping once halfway through, until golden and firm.
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While they bake, I whisk together all the tzatziki ingredients in a bowl and chill it until ready to serve.
Servings and timing
This recipe makes about 18–20 meatballs, or 4 servings. It takes about 15 minutes to prep and 25 minutes to bake, so I usually have it ready in around 40 minutes total.
Variations
Sometimes I add chopped sun-dried tomatoes or olives to the mixture for extra flavor. I’ve made these vegan by using a flax egg and dairy-free feta or skipping the cheese altogether. They’re also great tossed in tomato sauce or served in a pita wrap with veggies.
Storage/Reheating
I store the meatballs and tzatziki separately in the fridge for up to 4 days. To reheat, I warm the meatballs in the oven or air fryer to keep them crisp. They also freeze well—just bake, cool, and store in a freezer bag. I reheat straight from frozen when I need a quick meal.
FAQs
Can I use canned lentils?
Yes! I rinse and drain them well before pulsing. They work perfectly and save time.
What’s the best binder for vegan meatballs?
I use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and make sure the mixture is firm enough to shape.
Can I pan-fry instead of bake?
Definitely. I heat a little oil in a skillet and cook the meatballs until browned on all sides. They hold together well.
Is tzatziki vegan?
It can be. I use a thick dairy-free yogurt and the rest of the ingredients stay the same. It’s still creamy and refreshing.
What should I serve with these meatballs?
I love them in pita wraps, on grain bowls, over salads, or with roasted veggies and rice. They’re also great as an appetizer with toothpicks and dipping sauce.
Conclusion
These Baked Greek Lentil Meatballs with Tzatziki are everything I want in a meatless meal—flavorful, filling, and packed with fresh herbs and Mediterranean vibes. They’re easy to make, great for meal prep, and always a hit whether I serve them in a bowl, wrap, or as a party snack. Once I start popping them into my mouth, it’s hard to stop.
