Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
Easy Greek Lentil Meatballs with Tzatziki sauce are crispy on the outside, tender on the inside, and ready in just 30 minutes. After making these many times, I’ve discovered the trick to keeping them from falling apart. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Rosemary Dijon Chicken Breast and Creamy Honey Lavender Ice Cream Recipe.
Why This Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout Is Pure Comfort
- Crispy on the outside, tender on the inside
- Better than takeout, ready in 30 minutes
- Creamy Tzatziki sauce adds a refreshing touch
- Packed with protein and fiber, perfect for meal prep
What You'll Need for Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup green or brown lentils
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- lentils: Rinse and pick over lentils before cooking.
- breadcrumbs: Use gluten-free breadcrumbs if needed.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures even texture and quick prep → See on Amazon
- Baking Sheet — Even cooking and easy cleanup → See on Amazon
How to Make Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare meatball mixture: In a large bowl, combine cooked lentils, onion, garlic, breadcrumbs, egg, olive oil, oregano, thyme, salt, and pepper. Mix well.
- Form meatballs: Using your hands, form the mixture into bite-sized meatballs. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes, or until crispy and golden.
- Prepare Tzatziki sauce: In a bowl, combine Greek yogurt, cucumber, garlic, olive oil, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve Greek Lentil Meatballs hot with Tzatziki sauce, fresh parsley, and lemon wedges.
Cook's Tips for Perfect Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
- Common mistake and fix: Adding too much liquid to the meatball mixture can cause them to fall apart. To fix, add more breadcrumbs to absorb excess moisture.
- Time-saving tip: Prepare the meatball mixture ahead of time and refrigerate for up to 24 hours. This helps the flavors meld together and makes assembly easier.
- Nutrition tip: Use low-fat Greek yogurt for a healthier Tzatziki sauce.
- Presentation tip: Garnish with fresh parsley and lemon wedges for a pop of color and freshness.
Storing & Reheating Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover meatballs and Tzatziki sauce separately in the fridge for up to 5 days. Make-ahead tip: Meatball mixture can be prepared ahead of time and refrigerated for up to 24 hours.
Freezing Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
Freeze cooked meatballs for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat meatballs in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Substitute canned lentils for a quick and easy alternative.
- Make-ahead: Bake meatballs ahead of time and reheat in the oven before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prep or entertaining.
- Troubleshooting: If meatballs are sticking to the baking sheet, try lining it with parchment paper or using a non-stick cooking spray.
Want to level up this recipe?
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Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout
Ingredients
Main Ingredients
- 1 cup green or brown lentils
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
Seasonings
- 1 cup Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Cook lentils: Rinse and pick over lentils. Cook according to package instructions until tender. Drain and set aside.
- Prepare meatball mixture: In a large bowl, combine cooked lentils, onion, garlic, breadcrumbs, egg, olive oil, oregano, thyme, salt, and pepper. Mix well.
- Form meatballs: Using your hands, form the mixture into bite-sized meatballs. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes, or until crispy and golden.
- Prepare Tzatziki sauce: In a bowl, combine Greek yogurt, cucumber, garlic, olive oil, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Serve Greek Lentil Meatballs hot with Tzatziki sauce, fresh parsley, and lemon wedges.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Substitute canned lentils for a quick and easy alternative.
- Make-ahead: Bake meatballs ahead of time and reheat in the oven before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prep or entertaining.
- Troubleshooting: If meatballs are sticking to the baking sheet, try lining it with parchment paper or using a non-stick cooking spray.
Storage
- Fridge: Store leftover meatballs and Tzatziki sauce separately in the fridge for up to 5 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat meatballs in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat meatballs in the microwave for 1-2 minutes, or until heated through.
- Make ahead: Meatball mixture can be prepared ahead of time and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 12g
- Carbs: 45g
- Fiber: 15g
- Sugar: 6g
- Sodium: 500mg
- Cholesterol: 50mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout FAQs
Yes, prepare the meatball mixture ahead of time and refrigerate for up to 24 hours. Bake as directed before serving.
Overcooking can cause meatballs to become dry. To prevent this, bake until crispy and golden, but not overcooked.
Yes, freeze cooked meatballs for up to 3 months. Thaw in the fridge overnight before reheating.
Yes, cook meatballs in the air fryer at 375°F (190°C) for 10-12 minutes, or until crispy and golden.
Use sour cream or full-fat yogurt as a substitute for Greek yogurt in Tzatziki sauce.
A Warm Final Note
I can’t wait for you to try Easy Baked Greek Lentil Meatballs with Tzatziki Sauce – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
