Baked Greek Lentil Meatballs with Tzatziki – Easy Lentil Dinner Recipes For Busy Nights

Name: Baked Greek Lentil Meatballs with Tzatziki - Easy Lentil Dinner Recipes For Busy Nights
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1½ cups cooked brown (or green) lentils, well drained (canned OK — rinse and pat dry); ½ small red onion, very finely diced; ¾ cup breadcrumbs (use gluten-free crumbs if needed); ¼ cup chopped fresh mint; ¼ cup chopped fresh parsley; 2 tbsp tomato purée (tomato paste); 1 large egg (or 1 flax “egg” for vegan: 1 tbsp ground flax + 3 tbsp water, rested); ½–1 tsp fine salt, to taste; Freshly ground black pepper, to taste; ½ tsp smoked or sweet paprika; ½ tsp dried oregano; 1 tsp soy sauce (or tamari for gluten-free); Juice of ½ lemon; ½ cup plain yogurt (use dairy-free yogurt to make it vegan); ¼ cup peeled, grated or finely chopped cucumber, squeezed of excess water; Juice of ½ lemon; 1 small garlic clove, minced; Pinch of salt and black pepper; ¼ cup chopped fresh dill (or more to taste)

Posted on November 7, 2025

Lentil Dinner Recipes — golden-brown baked Greek lentil meatballs on a platter with tzatziki and fresh herbs, showing a hearty Green Lentil main; a visual nod to Recipes Using Lentils, versatile Meals With Lentils, everyday Lentil Meals, go-to Recipes With Lentils, classic Lentils Recipe, easy Lentil Dinner, and vibrant Green Lentil Recipes.

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Lentil Dinner Recipes don’t need to be fussy or flavorless — they can be bold, herb-packed, and downright craveable. Enter these Baked Greek Lentil Meatballs with cool, tangy tzatziki: a simple, vegetarian dinner that even omnivores rave about. Ready in under an hour (plus baking time), they make an excellent weeknight win or easy meal-prep option.

Brief introduction: what these lentil meatballs are about

This recipe takes humble green lentil or brown lentils, pulses them with bright herbs, aromatics, and pantry staples, then forms them into little baked patties that hold together beautifully. The result? A meaty texture, leafy-herb freshness, and Mediterranean flavors that sing alongside a cucumber-yogurt tzatziki. Perfect for dinners, wraps, or plated with a pile of roasted veggies and rice.

Why you’ll love this recipe

Easy and hands-off. Most work happens in a food processor and the oven.
Vegetarian crowd-pleaser. Great for omnivores and veggie skeptics alike.
Customizable. Make them gluten-free, swap herbs, or add spice to your taste.
Healthy & satisfying. Lentils deliver fiber and protein without heaviness.

Bold tip: use brown or green lentils — they hold texture much better than quick-cooking red lentils.

The story behind the recipe

I started making lentil meatballs as a pantry rescue — leftover cooked lentils, stale bread crumbs, and a jar of sun-dried tomatoes. Over time I refined the herbs and texture until the meatballs earned a spot as a family favorite. My boyfriend (not vegetarian) loves them, which convinced me they weren’t just for vegetarians — they’re for anyone who likes big flavor and easy cooking.

Ingredients breakdown (what each does)

Brown or green lentils: The base that provides body and protein.
Red onion + garlic: Aromatic backbone — don’t skip them.
Bread crumbs: Bind the mixture and create structure. Use gluten-free crumbs to make this gluten-free.
Mint + parsley: Classic Greek herbs — mint adds a cool lift, parsley adds freshness.
Tomato paste: Adds depth, umami, and color.
Egg: Binds everything; a flax “egg” can work as a substitute (see FAQs).
Paprika + oregano: Give smokiness and Mediterranean character.
Soy sauce: Small splash boosts umami and helps seasoning.
Lemon: Acid brightens the meatballs and tzatziki.
Yogurt + cucumber + garlic (for tzatziki): The cooling sauce that balances the spiced lentil balls.

Pro tip: toast the breadcrumbs lightly in a dry skillet for extra flavor.

How to make Baked Greek Lentil Meatballs — step-by-step

Step 1 — Cook or prep the lentils

If you’re starting with dried lentils, rinse and cook them until tender but not mushy (about 20–25 minutes for green/brown). Drain well and let them cool. Canned lentils also work — rinse and drain thoroughly.

Step 2 — Build the flavor base

Roughly chop the red onion, garlic, mint, and parsley. Add them to the food processor with the cooked lentils, a spoonful of tomato paste, a splash of soy sauce, paprika, oregano, salt, and pepper. Pulse until everything is well combined but not puréed — you want some texture.

Step 3 — Bind the mixture

Transfer the mix to a bowl and stir in bread crumbs and the beaten egg (or flax egg). Taste and adjust seasoning — if it’s bland, add more lemon, salt, or a bit more tomato paste. Let the mixture rest for 10 minutes so the crumbs absorb moisture and the mix firms up.

Step 4 — Form and bake

Shape into golf-ball-sized meatballs (or smaller). Place on a sheet pan lined with parchment and bake at 400°F (200°C) for 20–25 minutes until golden and firm. Flip halfway for even browning.

Step 5 — Make the tzatziki

Grate or finely chop cucumber, squeeze out excess water, and combine with plain yogurt, minced garlic, lemon juice, chopped dill (or mint), salt, and pepper. Chill until ready to serve.

Step 6 — Serve

Pile the baked lentil meatballs on a platter, spoon tzatziki over or serve on the side, and finish with a squeeze of lemon and a scattering of chopped parsley.

Bold tip: don’t over-process the lentils — a little texture makes the best meatballs.

Pro tips for perfect results

Dry your lentils well. Excess moisture ruins the texture. Pat them with a towel if needed.
Test a small patty. Fry or bake one test ball to check seasoning before shaping the whole batch.
Use a food processor for even binding. Just pulse until mixed — don’t liquefy.
Chill the mix briefly if it feels too sticky; it firms up and’s easier to shape.
Bake, don’t fry. Baking keeps them lighter and is hands-off — but if you want a crispier exterior, finish under the broiler for 1–2 minutes.
Bold tip: add a spoonful of tomato paste for color and savory depth.

Variations to try

Spicy lentil meatballs: Add harissa or a pinch of cayenne for a kick.
Cheesy boost: Fold in a few tablespoons of grated feta for tang (not dairy-free).
Baked falafel-style: Swap oregano for cumin and coriander and serve with tahini.
Italian twist: Use basil and oregano, omit mint, and serve with marinara and parmesan.
Green lentil swap: If you prefer, use green lentil for a firmer bite — they’re great for shaping.

FYI: Red lentils cook too soft and will create a mushy texture — stick to green or brown lentils for structure.

Best ways to serve these lentil meatballs

On flatbreads or pitas with tzatziki, pickled onions, and shredded lettuce.
Over a bed of rice or couscous with roasted vegetables.
As a salad topper — warm meatballs over mixed greens and a lemony dressing = instant lunch.
In a bowl with quinoa and a dollop of hummus for a balanced plate.
For party food, skewer smaller meatballs with cucumber and tzatziki for a bite-size tray.

Bold tip: serve with plenty of fresh herbs and lemon — they make the flavors pop.

Quick tips for storage & leftovers

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Cool completely, then freeze on a tray before transferring to a bag — they keep 2–3 months. Reheat in a 350°F oven until warmed through.
Meal-prep: Make a double batch and use across lunches and dinners — toss with pasta one night, stuff in wraps the next.

Bold tip: leftovers taste amazing — flavors deepen overnight.

Equipment you’ll need

Food processor (a workhorse for this recipe — my go-to is a Cuisinart).
Sheet pan and parchment paper.
Mixing bowls, spoon, and measuring tools.

Bold tip: a food processor makes quick work of the mix and gives consistent texture.

FAQs — quick answers

Can I make these gluten-free?

Yes — use gluten-free breadcrumbs or oat flour instead of regular crumbs.

What if I don’t have an egg?

Try a flax egg (1 tbsp ground flax + 3 tbsp water, rested 10 minutes). It usually works, but texture may be slightly different.

Can I use canned lentils?

You can, but drain and rinse thoroughly and pat dry—canned lentils hold more water.

What lentils are best?

Green lentil and brown lentils are ideal. They keep their shape and texture; red or yellow lentils turn mushy.

How do I keep them from falling apart?

Make sure your mixture isn’t too wet, use binding agents (breadcrumbs + egg), and let the formed meatballs rest in the fridge for 10–15 minutes before baking.

Bold tip: always test-season with a small pan-fried patty before baking the full batch.

Nutrition and why lentils rock

Lentils are a nutritional powerhouse — they’re rich in fiber, plant-based protein, iron, and folate. Adding herbs and fresh lemon keeps the dish light and bright while delivering satiety. These meatballs are an excellent option for anyone leaning into more plant-forward eating without sacrificing texture or comfort.

Quick weeknight plan (timeline)

0–10 minutes: Cook or prep lentils, chop aromatics.
10–20 minutes: Pulse in food processor, mix, and form meatballs.
20–40 minutes: Bake meatballs and make tzatziki.
40–45 minutes: Plate and serve.

Yes — you can have dinner on the table in under an hour. Bold tip: prep double and freeze half for a no-effort meal later.

Final thoughts — why these belong in your rotation

These Baked Greek Lentil Meatballs with tzatziki check all the boxes: they’re flavorful, nutritious, adaptable, and simple. Whether you’re searching for Recipes Using Lentils to expand your weeknight repertoire, looking for Meals With Lentils that even meat-eaters will eat, or hunting for standout Green Lentil Recipes, this dish delivers.

Give them a whirl. Serve them with a crisp salad, a zippy tzatziki, and maybe a cold beer or bright white wine. You’ll probably find yourself making these again — and again. Because great Lentil Meals should be easy, delicious, and repeatable. Who’s hungry?

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