Creating these Irresistible Baked Greek Lentil Meatballs is a breeze! Just follow these simple steps:

1. Prepare Lentils: Rinse the lentils thoroughly in cold water. In a pot, combine them with 2 cups of water and bring to a boil. Reduce heat and simmer for about 20 minutes or until they are tender. Drain any excess water.
2. Sauté Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and grated carrot. Sauté until caramelized, around 5-7 minutes. Add minced garlic and cook for another minute.
3. Combine Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, oregano, thyme, smoked paprika, salt, black pepper, breadcrumbs, parsley, mint, and the beaten egg. Mix thoroughly until well combined.
4. Form Meatballs: Preheat your oven to 375°F (190°C). Using your hands, shape the mixture into small meatballs, about 1–1.5 inches in diameter, and place them on a lined baking sheet.
5. Drizzle with Oil: Lightly drizzle or spray the meatballs with olive oil to promote even browning in the oven.
6. Bake: Bake the meatballs in the preheated oven for about 25-30 minutes or until golden brown and crisp on the outside.
7. Prepare Tzatziki: While the meatballs are baking, prepare the tzatziki. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, fresh dill, salt, and pepper. Adjust seasoning to taste.
8. Serve: Once the meatballs are done, remove them from the oven and let them cool slightly before serving with the creamy tzatziki on the side.