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Baked Greek Lentil Meatballs with Tzatziki – Fresh, Herby & Protein-Packed

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Flavorful baked Greek lentil meatballs made with herbs, oats, and feta, served with cool, creamy tzatziki. A satisfying vegetarian dish full of Mediterranean flair.

Ingredients

Scale

Lentil Meatballs:

  • 1½ cups cooked green or brown lentils

  • ½ red onion, chopped

  • 2 garlic cloves

  • ½ cup rolled oats or breadcrumbs

  • 1 egg or flax egg

  • ½ cup crumbled feta

  • 2 tbsp chopped parsley

  • 1 tbsp chopped mint or dill

  • 1 tsp lemon zest

  • 1 tsp dried oregano

  • Salt and pepper

  • 1 tbsp olive oil

Tzatziki Sauce:

  • 1 cup Greek yogurt

  • ½ cup grated cucumber, squeezed dry

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1 tbsp chopped dill or mint

  • 1 tbsp olive oil

  • Salt to taste

Instructions

  • Preheat oven to 400°F. Line and grease a baking sheet.

  • Pulse all meatball ingredients in a food processor until just combined.

  • Form into 16–18 balls. Bake 22–25 minutes, flipping halfway.

  • Mix tzatziki ingredients and chill.

  • Serve meatballs warm with tzatziki and garnish with herbs.

Notes

  • Chill mixture if too soft before shaping.

  • Great for meal prep and freezer-friendly.

  • Serve in wraps, bowls, or on salads.

Find it online: https://goldenflavorstudio.com/baked-greek-lentil-meatballs-with-tzatziki-fresh-herby-protein-packed/