The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Greek lentil meatballs are one of those dishes that make you wonder why you ever bothered with meat versions. They’re hearty, packed with Mediterranean herbs, and have that perfect tender-yet-firm texture that makes every bite satisfying. If you’re looking for a solid vegetarian meatballs recipe, healthy lentil balls you can meal-prep, or just something fresh to add to your rotation of mediterranean vegetarian dishes, this one delivers.
Lentils have been part of Greek cooking forever—think simple lentil soups (fakes) that grandmothers have made for generations. Turning them into meatballs is a natural step: the earthiness of the lentils pairs beautifully with garlic, oregano, fresh parsley, mint, and a touch of lemon. A little feta adds creaminess and tang (skip it or use a vegan version if you prefer), and the whole thing comes together quickly.
These work as an appetizer with tzatziki, stuffed into pita with veggies for lunch, or served as a main with salad or rice. They’re naturally high in protein and fiber, budget-friendly, and freeze well—perfect whether you’re cooking for one or feeding a crowd.
What makes lentil meatballs stand out is how versatile they are. You get all the bold Greek flavors without the heaviness of traditional keftedes. Plus, they’re a great way to eat more plants while still enjoying that classic meatball satisfaction. Green or brown lentils hold their shape best here; red ones tend to get too mushy.
Ingredients
- 1 cup dry green or brown lentils, rinsed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped (or 1 Tbsp dried)
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup crumbled feta cheese (optional; omit or use plant-based for vegan)
- ¼ cup breadcrumbs (gluten-free if needed)
- 1 large egg (or 1 flax egg: 1 Tbsp ground flax + 3 Tbsp water)
- 2 Tbsp olive oil (plus extra for cooking)
- Juice of 1 lemon
For quick tzatziki (optional but highly recommended):
- 1 cup Greek yogurt (or dairy-free alternative)
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 Tbsp fresh dill, chopped
- Salt and pepper to taste
- Drizzle of olive oil
Instructions
- Cook the lentils: Place the rinsed lentils in a pot with 3 cups water. Bring to a boil, then reduce to a simmer and cook 20–25 minutes until tender but not falling apart. Drain well and let cool a bit.
- Blend the base: Add the cooked lentils, chopped onion, garlic, parsley, mint, oregano, cumin, salt, and pepper to a food processor. Pulse several times until the mixture is coarsely chopped and starts to hold together when you squeeze it. Keep some texture—don’t turn it into a paste.
- Mix it all: Transfer to a bowl. Stir in the feta (if using), breadcrumbs, egg, olive oil, and lemon juice until everything is evenly combined. If it feels too wet, add another tablespoon of breadcrumbs; if too dry, a splash of water. Let the mixture rest 10 minutes so the flavors meld.
- Shape the balls: Preheat oven to 375°F (190°C) for baking, or warm a skillet with a little olive oil over medium heat for frying. Scoop 1–2 tablespoons of mixture and roll into balls. Place on a parchment-lined baking sheet if baking.
- Cook: Bake 25–30 minutes, flipping halfway, until golden and firm. Or fry in batches 4–5 minutes per side until crispy on the outside. Baking is easier and lighter; frying gives extra crunch.
- Make tzatziki: While the meatballs cook, mix yogurt, grated cucumber, garlic, dill, salt, pepper, and a drizzle of olive oil. Taste and adjust. Chill until ready to serve.
- Serve: Enjoy hot with tzatziki, extra lemon wedges, and fresh herbs. Great in pita, over salad, or alongside roasted vegetables.
Tips for the Best Results
- Don’t overcook the lentils at the start—they’ll soften more while baking or frying.
- Chill the shaped balls in the fridge for 20–30 minutes before cooking if you want them to hold shape perfectly.
- Taste the mixture before shaping and adjust salt, lemon, or herbs to your liking.
- For crispier outsides without frying, brush with olive oil before baking.
- These freeze beautifully: bake or fry, cool completely, then freeze in a single layer before transferring to a bag. Reheat in the oven.
Variations to Play With
- Spicy version: Add ½ tsp chili flakes or a finely chopped fresh chili.
- Protein boost: Mix in ¼ cup cooked quinoa or mashed chickpeas.
- Italian twist: Swap oregano and mint for basil and add a little grated parmesan.
- Nutty crunch: Fold in 2 Tbsp toasted pine nuts or chopped walnuts.
- Fully vegan: Use the flax egg and skip feta (or use a vegan cheese).
Serving Ideas
- Appetizer platter with tzatziki, olives, and pita triangles.
- Greek salad bowl: tomatoes, cucumber, red onion, kalamata olives, and a drizzle of olive oil.
- Pita pockets: stuff with lettuce, tomato, red onion, and plenty of sauce.
- Main dish: serve over herbed rice, couscous, or roasted potatoes.
- Meal-prep friendly: pack with veggies and sauce for lunches during the week.
Lentils bring serious nutrition here—about 15g protein and 10g fiber per serving, plus iron and folate. The herbs add antioxidants, and keeping it plant-based makes it lighter on the planet too. In Greece, lentils show up in everyday meals, especially during fasting periods, so this recipe fits right into that tradition while feeling modern and fresh.
Common pitfalls: soggy mixture (drain lentils really well), bland flavor (don’t skimp on fresh herbs and lemon), or crumbling balls (pulse gently and use enough binder). Get those basics right and you’re golden.
Store leftovers in the fridge up to 4 days or freeze up to 3 months. Reheat in the oven to bring back the texture—microwaving works but softens the outside.
This recipe has become a regular in my kitchen because it’s straightforward, tastes incredible, and works for so many occasions. Give it a go and tweak it however you like—maybe more garlic, extra lemon, whatever feels right.
Greek Lentil Meatballs
Savory vegetarian meatballs inspired by Greek flavors, made with lentils, herbs, and feta for a healthy Mediterranean twist.
Ingredients
Equipment
Method
- Cook the lentils: In a medium pot, bring 3 cups of water to a boil. Add the rinsed lentils and simmer for 20-25 minutes until tender but not mushy. Drain and cool.
- In a food processor, combine cooked lentils, onion, garlic, parsley, mint, oregano, cumin, salt, and pepper. Pulse until coarsely chopped.
- Transfer to a bowl and stir in feta, breadcrumbs, egg, olive oil, and lemon juice. Mix well and rest for 10 minutes.
- Preheat oven to 375°F or heat skillet with oil. Form mixture into balls.
- Bake for 25-30 minutes, flipping halfway, or fry 4-5 minutes per side until golden.
- For tzatziki: Mix yogurt, cucumber, garlic, dill, salt, pepper, and olive oil. Chill.
- Serve hot with tzatziki and fresh herbs.
Notes
For vegan version, use flax egg and omit feta. Adjust herbs to taste for customization.
