Baked Greek Lentil Meatballs with tzatziki - the perfect vegetarian dinner recipe. These meatballs are full of fresh greek flavors. This is a recipe that is great to make for omnivores or veggie skeptics, my boyfriend is not vegan or vegetarian and loves this recipe.
I love cooking with lentils. For another delicious lentil recipe try my lentil burrito bowl with chipotle sauce or my asian lentil salad.
Why you'll love this recipe
It is easy to make.
These meatballs are the perfect vegetarian dinner recipe.
It is full of greek flavors.
The recipe is vegetarian, and can be made gluten free.
Instructions
Blend together meatball ingredients.
Form meatballs and bake.
Serve meatballs with tzatziki and sides of choice.
Ingredients
- brown lentils
- red onion
- bread crumbs
- mint
- parsley
- tomato paste
- egg
- salt
- pepper
- paprika
- oregano
- soy sauce
- lemon
- yogurt
- cucumber
- lemon
- garlic
Storage instructions
The pasta can be stored in a sealed container in your fridge for up to 2 days.
Equipment
You just need a sheet pan and a food processor for this recipe.
Recipe FAQS
What food processor do I use?
I love my cuisinart food processor, I have had it for years and it is a staple item for me.
Substitutions
- mint and parsley - can be subbed with your favorite herbs, dill or basil would work well
- egg - I think a flax egg would work here but I am not sure
- brown lentils - you can use green or black lentils. Red or yellow lentils will be too mushy.
Other vegetarian recipes to try
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Baked Greek Lentil Meatballs with tzatziki
Ingredients
Meatballs
- 1 ½ cups cooked brown lentils can use canned
- ½ red onion - finely chopped
- ¾ cup bread crumbs gluten free if needed
- ¼ cup fresh chopped mint
- ¼ cup fresh chopped parsley
- 2 tablespoons tomato paste
- 1 egg
- ½-1 teaspoon salt
- black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon soy sauce
- juice from ½ lemon
Tzatziki
- ½ cup yogurt
- ¼ cup shredded cucumber
- juice from ½ lemon
- pinch salt
- pinch black pepper
- 1 garlic clove - minced
- ¼ cup fresh chopped dill
- +other optional sides of veggies of choice and cooked grain of choice
Instructions
- Preheat oven to 425 degrees.
- Add all meatball ingredients to a food processor. Partially blend until combined but not pureed, you want to leave a little texture.
- Roll out meatballs onto a sheet pan lined with parchment paper. Bake meatballs for 30-35 minutes.
- While meatballs are cooking, mix together your tzatziki.
- Serve meatballs with sauce and sides of choice.
Patty says
Hi Kristi. I am just trying the lentil meatballs. How many should the recipe make? I need to figure out the nutrition more precisely. I made 10 meatballs. Is a serving 2 or 3 for the nutrient counts provided. Thank you.
Kristi says
Hi Patty, a serving is 1/3 of the entire recipe including the sauce.
Mike zufall says
THIS is a great recipe, easy with tons of flavor.
For cooks with not much experience this one is guaranteed success.
I do think the recipe needs a tweek: Refrigerate the mixture a t least 3-4 hours or longer before forming. This allows things to rest, plus the cool texture is easier to work with. This theory is great for all mixtures that need to be fried or baked (especially crab cakes)!
I did mince the onion, mint and parsley in tthe food processor before adding other ingredients (why not)? Makes things really simple.
This one is going on rotation.
Kristi says
thanks mike!
Mike zufall says
THIS is a great recipe, easy with tons of flavor.
For cooks with not much experience this one is guaranteed success.
I do think the recipe needs a tweek: Refrigerate the mixture a t least 3-4 hours or longer before forming. This allows things to rest, plus the cool texture is easier to work with. This theory is great for all mistures that need to be fried or baked (especially crab cakes)!
I did mince the onion, mint and parsley in tthe food processor before adding other ingredients (why not)? Makes things really simple.
This one is going on rotation.
Anna says
The receipe is great but…
I would change the final preparation. I would coat each meatball in breadcrumbs and fry it loa po in a pan. They are more tender and moist prepared that way. I tried baking so know the difference. Btw. I also added 250grams minced pork to the mix. Thank you for a great recipe!
Lorelei says
Sooo yummy!! Can these be frozen before cooking?
Sophie says
I’ve made this a few times now. Super easy, flavourful and delicious. They keep well for a few days, bake well into a tomato sauce and hold together or are great with gravy too.
Kristi says
Thanks sophie!
Lorelei says
Sooo yummy!! Can these be frozen before cooking?
Kristi says
Thanks Lorelei! I would probably cook them first and then freeze them.