BIFTEKIA STO FOURNO – Easy Greek Baked Meatballs with Lemon Potatoes

Recipe here: https://www.maryskouzina.com/biftekia-sto-fourno-greek-baked-meatballs/ Discover the ultimate Greek comfort food with this delicious Biftekia Sto Fourno recipe! These oven-baked Greek beef meatballs are juicy, tender, and packed with authentic Mediterranean flavour—seasoned with oregano, mint, garlic, and baked alongside crispy roasted potatoes in a zesty lemon-olive oil sauce. 🍋🥔

Perfect for a cozy family dinner, a traditional Sunday meal, or your next Greek-inspired feast. This easy one-pan recipe is healthy, full of protein, and bursting with classic Greek aromas. 🧄🌿

➡️ What you’ll love about this recipe:
Simple ingredients & easy prep
Authentic Greek seasoning
Crispy potatoes + juicy meatballs
Comforting & nutritious
🔥 Make this your new weeknight go-to!

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now imagine a dish so comforting bursting with flavor and it’s pretty easy to prepare be stunno is exactly that a Greek meal that combines tender juicy beef meatballs with crispy golden potatoes all bathed in a tangy garlicky lemon sauce perfect for weekn night dinners or even a Sunday feast you’re going to love this one whenever I make this dish I always cook the potatoes first i let them have about half an hour in the oven alone with the marinade of lemon and garlic and then I prep my bifa if I put everything into the tray at once I feel like it overcooks the bifa because the padas actually do have much longer cooking time cutting our potatoes into quarters so they’re quite thick in size adding them straight into our tray like so and then we’re going to put a nice lemony marinade over the top of them so although we’re having beef deckya we want our patadas to be super lemony and to have that zing so like you know I love my lemons we’re going to add plenty of lemon juice to the marinade although our beef deck will be flavorful with mint and garlic and oregano it’s important that we give our patas a lot of love as well and the only way you can do that with Greek cuisine is lots of lemon not only way but one of the ways in we go with our lemons i’ve got about the juice of three or four depends on the size you use i’ve got some mustard extra zing some mustard for that extra kick [Music] don’t forget the garlic i think I’m going to put about three cloves here and then I’ll reserve another three for our seca pora riani greek oregano of course match made in heaven when you pair it with garlic and lemon good amount of salt like so pepper and of course lots of Greek extravirgin olive oil i’ve put/4 a cup of water into our marinade just to encourage a little bit of steam while the potatoes cook so they can soften up real nice and not take too long give everything a little whisk making sure that mustard dissolves into the marinade and pour it directly on top of our potatoes make sure they’re completely covered they’re going to drink up all that delicious flavor and it’ll be even more delicious once the betta get in there now cover this super tight with aluminum foil we want that steam to build up to cook those potatoes nice and quick for us and by the time our beef deck are ready we can pop them in and cook it for about 20 minutes potatoes are in the oven let’s prep our beef deck i’ve got 7 to 800 g of beef mints here with 10% fat you want them to be a little bit juicy so probably don’t get a lean mint i’ve got my onions here that I’m going to chop up onion garlic mint going to add it all in and prepar lots of garlic i’m using three to four cloves up to you how garicky you like it in we go straight into our bowl beautiful i’ve got some fresh herbs here i love using mint and parsley so I’ve chopped them up real fine straight in i love mint in bka for me it’s a must even in kefas fresh mint is always amazing kind of reminds me of my dad every time I would cook at home the first thing my dad would ask if I was making gifted or bakya he’d jump out of his chair and be like “Wait let me get you some mint straight from the garden.” So it kind of reminds me of dad just added some salt in with our Greek oregano oregani you don’t want to put too much because it can make them a tiny bit bitter so don’t overdo it red crumbs in like so did I do pepper let’s do some pepper little drizzle of extra virgin olive oil and of course one egg just to help us bind the biffa together time to get our hands dirty use your fist that’s how ya does it make sure everything’s in there nice and tight and everything’s well mixed up time to form our little biffaka and I’m just grabbing an amount that sort of fits the palm of my hand they they need to be a little bit big and we’re going to form them into oval shapes like so that looks good perfect forming our last bitaki just add it to our plate here they’re full of fresh herbs so flavorful our potatoes are almost ready as soon as they are we can add our biffa to the tray potatoes are ready let’s take them out steaming hot beautiful nice so they’re nice and tender now which means we can put our bka in and the cooking won’t take very long at all we only need about 20 minutes for the bka to cook and the patas to char up a little bit i’m moving the potatoes around a little bit i’m going to arrange the bouca among the patas doesn’t need to be too perfect just like so you can see we’ve arranged our bca around the potatoes a little bit more lemon just on top plenty more extra virgin olive oil little extra sprinkle of Greek oregano just going to add a tiny splash of water just in some of those places now keep in mind the potatoes are already cooked we just need to cook the beef deck now and allow those potatoes to get a little bit of color in the oven i’d say about 20 to 25 minutes biff deckia are ready we’ve got a beautiful lemony juice at the bottom i can see which is perfect they look so nice and tender and this is exactly how we serve it up we don’t do anything else we just take it out of the footnote take it out of the oven and start serving so I’m just going to grab some of these biffakya gorgeous let’s add a fresh sprinkle of oregano as always just to elevate everything even more and why not just a tiny bit more zumi from our dupsi those lemony oils are so delicious especially if you’ve got some bread after you finish your plate you’ll be dipping into this dubsy i promise i’m ready to dig in i can smell the mint and garlic and onion they are so juicy i can tell just by looking at them serve this with some crusty bread and of course salata make sure you put a nice big portion of Greek salad on the side chaotic