Meatballs and Potatoes in the Oven – Keftedes me Patates sto Fourno

This meal will have everyone in the family smiling around the table. Meatballs are simply adored by kids and so are potatoes. And the roast potatoes that come with this dish are juicy and delicious.

We usually get this going on Sunday mornings but it’s also a family feast favourite, especially with the younger, pickier eaters. It’s mouthwateringly good with feta. Ideally, serve with some Greek salad and tzatziki.

When preparing for large family gatherings, double everything or even triple. Trust me, it will be eaten up.

Meatballs and Potatoes in the Oven – Keftedes me Patates sto Fourno

5 from 5 votes
Course: MainCuisine: GreekDifficulty: Medium


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A delicious and very homely recipe for meatballs and roast potatoes


  • 1kg lean ground beef

  • 2 kg potatoes, peeled and cubed

  • 2 onions

  • ½ cup olive oil

  • ½ kg fresh tomatoes, grated or a 400 gram can of chopped tomatoes

  • 2 eggs, beaten

  • 3 slices of stale bread

  • 2 tbsp chopped parsley leaves

  • 1 tbsp chopped mint

  • dried oregano, salt, pepper


  • Preheat the oven at 180C, 350F.
  • Mix the meat, eggs, one teaspoon of salt and a generous helping of pepper.
  • Grate one of the onions on a grating board, pick up in your palm and squeeze to drain the excess water. Add to the mix.
  • Soak the bread for a minute in a bowl of water, squeeze the water out and crumble finely over the beef mix with your hands.
  • Add half the parsley, all the mint and some dried oregano to the mix.
  • Top off the mix with a third of the olive oil.
  • Knead the mix well with your hands until everything is mixed. Leeave to the side for the moment.
  • Place the potatoes in a large oven dish. Add a couple of pinches of salt, some pepper and oregano and mix well with the potatoes using your hands or a spoon.
  • Take a handful of the beef mix and roll into a large meatball, flatten a bit between your palms and rest on top of the potatoes. Do the same with the rest of the beef mix.
  • Chop the other onion. Mix with the grated tomato and the rest of the parsley in a bowl. Add a drizzle of olive oil, a pinch of salt and some pepper.
  • Spoon the tomato over the meatballs and potatoes.
  • Pour a cup of water in the baking dish for your potatoes to cook in.
  • Drizzle the rest of the olive oil over the meatballs and potatoes.
  • Cook in the over for 1,5 – 2 hours, until your potatoes are soft. Halfway through, open the over and turn over the meatballs so that they cook on both sides.
  • Serve warm with some feta and tomato salad.

Tip for your Meatballs

The bread in the recipe will make the meatballs fluffier. If possible, try and use stale, good quality bread from your local bakery. It will definitely make a difference.

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