I used a clever pantry trick in my Greek Lentil Meatballs that curious cooks will want to try.

Jump to Recipe

I never thought a vegetarian ball could make me pause mid bite, but these Greek Lentil Meatballs did just that. They feel like Mediterranean street food and home cooking all at once, with cooked brown lentils binding into something surprisingly meaty, and a cool dollop of plain Greek yogurt on the side that keeps you coming back for one more.

If you like Lentil Recipes or want a Delicious Vegetarian Dinner with bold Greek Flavors, this will change your weeknight game. I promise it’s simple but not boring, and you might find yourself making them on repeat even when you swore you wouldn’t.

Ingredients

Print Recipe (No Advertisments)

Hearty high in protein and fiber, earthy flavor, keeps meatballs moist and filling.
Binders that add texture, soak up juices, make for a firmer bite.
Salty tangy crumbles add creamy richness but use less if you like salt.
Concentrated umami, deep tomato flavor helps color and glue the mix.
Thick tangy base for tzatziki provides protein and a cooling counterpoint.
Fresh watery crunch, milder than summer cukes, it cools and lightens sauce.
Sharp garlic with dill parsley and oregano gives a bright savory lift.
Adds silkiness and healthy fats helps brown edges when baking.

Ingredient Quantities

1 1/2 cups cooked brown or green lentils (about 3/4 cup dry)

1 small yellow onion, finely chopped

2 large garlic cloves, minced

1/2 cup plain breadcrumbs or panko

1/4 cup finely chopped fresh parsley

1/4 cup crumbled feta cheese (optional)

1 large egg, lightly beaten

2 tbsp tomato paste

2 tbsp olive oil

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 cup plain Greek yogurt (full fat works best)

1/2 English cucumber, grated and squeezed dry

1 garlic clove, grated or very finely minced

1 tbsp fresh lemon juice

1 tbsp chopped fresh dill

1 tbsp extra virgin olive oil

1/2 tsp kosher salt for the tzatziki

Pinch of black pepper for the tzatziki

Optional for serving: lemon wedges, extra parsley, extra feta

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400 F and line a baking sheet with parchment paper or lightly oil it so the meatballs wont stick.

2. Heat 1 tablespoon olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft and starting to brown about 5 to 7 minutes, then stir in the 2 minced garlic cloves for 30 seconds and remove from heat to cool a little.

3. Pulse the cooked lentils in a food processor until mostly mashed but still a bit chunky, or if you dont have one mash with a fork or potato masher until similar texture.

4. In a large bowl combine the mashed lentils, cooled onion and garlic, 1/2 cup breadcrumbs, 1/4 cup parsley, 1/4 cup crumbled feta if using, the lightly beaten egg, 2 tablespoons tomato paste, the remaining 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until just combined; if mixture feels too wet add more breadcrumbs a tablespoon at a time, too dry add a splash of water or another beaten egg.

5. Chill the mixture in the fridge for 10 to 15 minutes to help it firm up, this makes shaping easier.

6. Use a tablespoon or small cookie scoop to portion and form balls with slightly wet hands, press them tight so they hold together, place on the prepared sheet and gently flatten each one so they bake evenly.

7. Bake for 18 to 22 minutes until golden and set, rotate the pan halfway through. If you want extra color, broil 1 to 2 minutes at the end but watch close so they dont burn.

8. While they bake make the tzatziki by grating and very well squeezing the 1/2 English cucumber in a clean towel, then stir it into 1 cup Greek yogurt with 1 grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon extra virgin olive oil, 1/2 teaspoon kosher salt and a pinch of black pepper. Taste and adjust salt or lemon, chill for a few minutes so flavors settle.

9. Serve the lentil meatballs warm with a good dollop of tzatziki, lemon wedges, extra parsley and extra feta if you like. Theyre great over greens, in pita or just on their own.

10. Tips: dont overprocess the lentils or the texture gets mushy, wetting your hands helps shape neatly, and if the first batch falls apart tweak the mix with a bit more breadcrumbs or another minute of chilling.

Equipment Needed

1. Baking sheet, lined with parchment paper or lightly oiled so the meatballs wont stick
2. Large skillet or frying pan to soften the onion and garlic
3. Food processor, or a fork/potato masher if you dont have one
4. Large mixing bowl and a sturdy spatula or wooden spoon for mixing
5. Measuring cups and spoons for the lentils, breadcrumbs, spices etc
6. Tablespoon or small cookie scoop for portioning, plus wet hands to shape
7. Box grater and a clean kitchen towel or cheesecloth to squeeze the cucumber dry
8. Oven mitts and a cooling rack or plate to rest the finished meatballs

FAQ

Q: Can I make these lentil meatballs vegan? A: Yes, swap the egg for a flax egg (1 tablespoon ground flax plus 3 tablespoons water, let sit 5 minutes), skip the feta or use a plant based crumble, and add an extra tablespoon of breadcrumbs or 1 tablespoon tahini if the mix seems loose. They may be a bit more fragile but still tasty.

Q: My meatballs fall apart, how do I fix that? A: Usually not enough binder or the lentils are too whole. Pulse half the lentils in a food processor so the mix can hold, add a little more breadcrumbs, chill the mixture 20 to 30 minutes before shaping, and press each ball firmly when forming. Bake on parchment and avoid overcrowding the pan.

Q: How do I get a crispier exterior? A: Brush or toss the balls lightly with olive oil, bake at 400 F on a rimmed sheet and turn once about halfway through. For extra crisp, broil 2 to 3 minutes at the end but watch them close so they don't burn.

Q: My tzatziki is watery, what did I do wrong? A: Most likely the cucumber wasn't drained enough or the yogurt is too thin. Grate the cucumber and squeeze it very dry in a towel, or salt it and let it sit then squeeze. Use thicker Greek yogurt or strain plain yogurt in a fine mesh for 30 minutes. Chill before serving so it firms up.

Q: Can I use canned lentils or another bean instead? A: Canned lentils work fine, just rinse and drain well then pulse some for structure. You can also use cooked chickpeas but expect a different texture and flavor, adjust seasonings as needed.

Q: How do I store, freeze and reheat leftovers? A: Cooked meatballs keep in the fridge for three to four days, tzatziki for up to three days separately. To freeze, place formed raw or cooked balls on a tray until firm, then bag them for up to three months. Bake frozen balls at 375 F for about 10 to 15 extra minutes until heated through. Reheat in a 350 F oven for best texture, microwave works but may get soggy.

Baked Greek Lentil Meatballs With Tzatziki Recipe Substitutions and Variations

Lentils: no lentils on hand? mash 1 can (15 oz) chickpeas or use cooked black beans in the same volume as the cooked lentils. pulse briefly in a food processor for a meatier texture, and add a little extra tomato paste or soy sauce for umami.
Breadcrumbs or panko: swap with 1/2 cup quick oats, pulsed into crumbs, or use 1/2 cup almond meal for a gluten free option. crushed plain crackers work too, just toast them a minute so they dont go soggy.
Egg (binder): use a flax egg 1 tbsp ground flaxseed plus 3 tbsp water, let sit 5 minutes, or 1/4 cup mashed potato or canned pumpkin for sticky binding. silken tofu 1/4 cup also keeps meatballs tender if you want egg free.
Greek yogurt for tzatziki: use plain unsweetened dairy free yogurt like cashew or coconut in the same amount for a vegan version, or use sour cream or labneh for an even thicker, richer dip. if watery, strain it in cheesecloth a bit before mixing.

Pro Tips

1) Don’t overprocess the lentils. Leave tiny bits for bite or the mixture goes gluey and bland, pulse just enough so it holds but still has texture.

2) Cook the onion low and slow till it’s golden and slightly sweet, then let it cool before mixing in or it can make the egg scramble and mess with the bind.

3) Chill the mixture and wet your hands when shaping, and test-cook one small ball first to tweak salt and crumb levels. If it falls apart, add breadcrumbs a tablespoon at a time and try again.

4) For better browning and crunch, bake on a wire rack over the sheet so air circulates, or quickly sear them in a hot skillet then finish in the oven. A light brush of oil helps too.

5) Squeeze the cucumber for the tzatziki until bone dry, taste and let it rest for 10 minutes so flavors settle, and save a little feta to sprinkle on at the end so the dish doesn’t end up too salty.

Baked Greek Lentil Meatballs With Tzatziki Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I used a clever pantry trick in my Greek Lentil Meatballs that curious cooks will want to try.

Servings

servings

Calories

368

kcal

Equipment: 1. Baking sheet, lined with parchment paper or lightly oiled so the meatballs wont stick
2. Large skillet or frying pan to soften the onion and garlic
3. Food processor, or a fork/potato masher if you dont have one
4. Large mixing bowl and a sturdy spatula or wooden spoon for mixing
5. Measuring cups and spoons for the lentils, breadcrumbs, spices etc
6. Tablespoon or small cookie scoop for portioning, plus wet hands to shape
7. Box grater and a clean kitchen towel or cheesecloth to squeeze the cucumber dry
8. Oven mitts and a cooling rack or plate to rest the finished meatballs

Ingredients

1 1/2 cups cooked brown or green lentils (about 3/4 cup dry)
1 small yellow onion, finely chopped
2 large garlic cloves, minced
1/2 cup plain breadcrumbs or panko
1/4 cup finely chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
1 large egg, lightly beaten
2 tbsp tomato paste
2 tbsp olive oil
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1 cup plain Greek yogurt (full fat works best)
1/2 English cucumber, grated and squeezed dry
1 garlic clove, grated or very finely minced
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1 tbsp extra virgin olive oil
1/2 tsp kosher salt for the tzatziki
Pinch of black pepper for the tzatziki
Optional for serving: lemon wedges, extra parsley, extra feta

Directions

Preheat oven to 400 F and line a baking sheet with parchment paper or lightly oil it so the meatballs wont stick.
Heat 1 tablespoon olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft and starting to brown about 5 to 7 minutes, then stir in the 2 minced garlic cloves for 30 seconds and remove from heat to cool a little.
Pulse the cooked lentils in a food processor until mostly mashed but still a bit chunky, or if you dont have one mash with a fork or potato masher until similar texture.
In a large bowl combine the mashed lentils, cooled onion and garlic, 1/2 cup breadcrumbs, 1/4 cup parsley, 1/4 cup crumbled feta if using, the lightly beaten egg, 2 tablespoons tomato paste, the remaining 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until just combined; if mixture feels too wet add more breadcrumbs a tablespoon at a time, too dry add a splash of water or another beaten egg.
Chill the mixture in the fridge for 10 to 15 minutes to help it firm up, this makes shaping easier.
Use a tablespoon or small cookie scoop to portion and form balls with slightly wet hands, press them tight so they hold together, place on the prepared sheet and gently flatten each one so they bake evenly.
Bake for 18 to 22 minutes until golden and set, rotate the pan halfway through. If you want extra color, broil 1 to 2 minutes at the end but watch close so they dont burn.
While they bake make the tzatziki by grating and very well squeezing the 1/2 English cucumber in a clean towel, then stir it into 1 cup Greek yogurt with 1 grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon extra virgin olive oil, 1/2 teaspoon kosher salt and a pinch of black pepper. Taste and adjust salt or lemon, chill for a few minutes so flavors settle.
Serve the lentil meatballs warm with a good dollop of tzatziki, lemon wedges, extra parsley and extra feta if you like. Theyre great over greens, in pita or just on their own.
Tips: dont overprocess the lentils or the texture gets mushy, wetting your hands helps shape neatly, and if the first batch falls apart tweak the mix with a bit more breadcrumbs or another minute of chilling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.