Baked Greek Lentil Meatballs with Tzatziki | Healthy Vegetarian Recipe
Try these baked Greek lentil meatballs with creamy tzatziki for a healthy, flavorful meal. Easy vegetarian recipe perfect for dinner, meal prep, or appetizers!
Equipment
- Large pot (for cooking lentils)
- Mixing bowls
- Baking sheet
- Food processor (optional)
- Grater (for cucumber in tzatziki)
Ingredients
For Meatballs:
- 1 ½ cups cooked lentils
- ½ cup breadcrumbs (or gluten‑free alternative)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
For Tzatziki:
- 1 cup Greek yogurt (or plant‑based yogurt)
- ½ cucumber, grated and drained
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt to taste
Instructions
- Cook Lentils: Boil lentils until tender, then drain thoroughly.
- Mix Base: Combine lentils, onion, garlic, breadcrumbs, olive oil, oregano, cumin, salt, and pepper. Mash lightly or pulse in food processor until mixture holds together.
- Shape Meatballs: Form into golf‑ball sized rounds and place on a parchment‑lined baking sheet.
- Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes until golden and firm.
- Prepare Tzatziki: Grate cucumber, squeeze out excess water, then mix with yogurt, garlic, olive oil, lemon juice, dill, and salt. Chill for at least 30 minutes.
- Serve: Plate meatballs with tzatziki and garnish with fresh herbs or lemon wedges.
Notes
- Lentils can be swapped with chickpeas or black beans for variation.
- Baking keeps the meatballs lighter and easier to clean up than frying.
- Tzatziki can be made dairy‑free with plant‑based yogurt.
- Meatballs freeze well; reheat in oven for best texture.
- Serve with pita bread, salad, or roasted vegetables for a complete meal.