BIFTEKIA STO FOURNO - Easy Greek Baked Meatballs with Lemon Potatoes

Preheat the oven.

Cut the potatoes into quarters and place them in a tray.

Make a marinade with the juice of 3-4 lemons, 1/4 cup mustard, 3 cloves of garlic, salt, pepper, Greek oregano, and 1/4 cup extra virgin olive oil.

Add 1/4 cup of water to the marinade to create steam while cooking the potatoes.

Whisk the marinade until the mustard dissolves, then pour it over the potatoes, ensuring they are completely covered.

Cover the tray tightly with aluminum foil and bake the potatoes for about 30 minutes.

While the potatoes are baking, prepare the beef mixture by chopping the onion and adding it to a bowl with 800 g of beef mince, 3-4 cloves of garlic, chopped fresh mint, chopped fresh parsley, salt, pepper, breadcrumbs, and 1 egg.

Mix the beef mixture thoroughly with your hands until well combined.

Form the beef mixture into oval-shaped meatballs (biftekia) that fit in the palm of your hand.

Once the potatoes are tender after 30 minutes, remove them from the oven and arrange the biftekia among the potatoes in the tray.

Drizzle more lemon juice and extra virgin olive oil over the top, and sprinkle with Greek oregano.

Add a splash of water to the tray to keep the mixture moist during cooking.

Return the tray to the oven and bake for an additional 20-25 minutes until the biftekia are cooked through and the potatoes are slightly charred.

Remove from the oven and serve directly from the tray, garnished with fresh oregano and a drizzle of olive oil.

Equipment Needed

Spice Level:

Allergens