Melt in your mouth beeftekia and potatoes in a light tomato sauce that takes me back to childhood!
One of my favorite meals that takes me back to childhood is beeftekia me patates ston fourno, which translates to roasted potatoes and meatballs in a tomato sauce. It’s such a comforting meal. The meatballs are like mini meatloaves, and they are cooked with potatoes in a light tomato sauce. The meat literally melts in your mouth, the potatoes are fluffy, and the two are drenched in the sweet tomato sauce.
Every time I even smell this dish cooking, it takes me back to my childhood. My dad also makes things like this for us whenever we are in Greece. He doesn’t cook the tomato sauce ahead like I do, but everything tastes a hundred times better when your parents cook for you. I could eat this every day it’s so delicious, and everyone in the family will love it!
What do I need to prepare the potatoes?
Russet potatoes -peeled and cut into wedges.
Salt and pepper -I liberally season my potatoes but use as much as you like.
Dried oregano -continues with the flavor of the meatballs and adds earthiness to the potatoes.
What are the meatball ingredients?
Ground beef -beef is the traditional meat for this dish, but you could use any ground meat or combination.
Onion -quartered to quickly chop in a food processor and fully flavor the meatballs.
Panko bread crumbs -I use unseasoned to flavor the meatballs myself.
Milk -adds moisture to the bread crumbs and meatballs.
Fresh parsley -adds tons of fresh herb flavor.
Garlic cloves -pungent garlic is a must in every meatball.
Eggs -add moisture to the meatball and helps bind it together.
Dried oregano -my favorite herb for meatballs… or anything.
Salt & freshly cracked black pepper -enhance all the flavors so the meatballs taste their best.
Dried mint -adds a hint of freshness to the heavy ingredients.
Crushed red pepper flakes -this is optional, but I encourage you to use it for a bit of heat.
What do I need for the tomato sauce?
Canned tomatoes -pureed, or you can puree whole tomatoes on your own for a really smooth sauce. However, if you like it chunky, try crushed tomatoes.
Olive oil -use a good quality to help sautee the vegetables and flavor the sauce.
Onion –finely chopped to distribute throughout the sauce evenly.
Garlic cloves -grated melts into the sauce, but you could use minced.
Sugar -I always add a pinch to balance the acidity in canned tomatoes.
Bay leaf -adds a subtle layer of fresh flavor.
Ground cinnamon -adds a little warmth to the sauce, but you can leave it out if you don’t care for it in your sauce.
Dried oregano -adds earthy herbiness to the meatballs.
Salt and black pepper -you can’t make meatballs without it!
Pinch of crushed red pepper flakes -optional, but I encourage it for a bit of heat and balance.
How do you make the sauce?
In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through. Add all of the remaining sauce ingredients and cook over medium heat until thickened. About 10-15 minutes. Taste and adjust seasoning if needed.
How do I make the meatballs?
Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped. Add the onions to the food processor and pulse until finely chopped. Whisk the milk and egg together.
How do I form the meatballs?
In a large mixing bowl, combine all the meatball ingredients and knead well to combine and evenly distribute everything. Form golf-sized meatballs, burger patties, or beeftekia shape (see video)
How do I put it all together?
Preheat the oven to 400 °F, 200 °C. Place the potato wedges in a 9 x 13-inch baking dish or lasagna pan. Season them with salt, pepper, and dried oregano. Then, pour half of the tomato sauce over the potatoes. Place the meatballs over the potatoes and pour the remaining sauce over them.
How long do I bake it?
Cover with foil and bake for 40 minutes. Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender. Enjoy! Kali orexi!
How should I serve this dish?
I love to garnish this dish with fresh chopped basil or parsley. It looks beautiful and adds a hearty, fresh herb flavor. Then, I put out briny feta and salty olives for anyone who wants to add them. I always serve it with crusty bread to soak up every drop of the tomato sauce, and if you like a green with your meal, a green salad would be perfect.
Can you freeze this or make it ahead of time?
Yes! Make an extra batch of meatballs and place them on a tray. Freeze until solid and transfer them into freezer-safe bags. They will keep fresh for up to 3 months.
beefteki pita melt-in-your mouth beefteki
Can you use the plain meatballs for other dishes?
My mom used to put these meatballs in a pita with tomato and red onions and a big dollop of tzatziki to make gyro sandwiches. If you’d like to try it, cook the meatballs in the air fryer with some french fries and enjoy!
air fryer beeftekia beefteki pita
Do you have more meatball recipes?
There are so many meatball recipes. Ha! I even have the lemony versions of this recipe. Click here for that. You can search for meatballs on my blog, but here are a few more favorites:
- Greek Keftedes: Meatballs
- Chicken Meatballs in a Spinach & Feta Cream Sauce
- Soutzoukakia Smyrneika with the Best Mashed Potatoes: Greek Baked Meatballs
- Melitzanokeftedes: Greek-Style Eggplant Meatballs
- Zucchini Meatballs: Greek Kolokithokeftedes
Watch the video:
BEEFTEKIA ME PATATES STON FOURNO: ROASTED POTATOES & MEATBALLS IN A TOMATO SAUCE
This is such a comforting meal. The beeftekia and potatoes are cooked in a light tomato sauce and melt in your mouth.
Ingredients
- 4-6 Russet potatoes, peeled and cut into wedges
- Salt and pepper, to taste
- 1 teaspoon dried oregano
For the Meatballs:
- 2 pounds (1kg) ground beef
- 1 large onion, quartered
- 1 and 1/2 cup Panko bread crumbs
- 1 cup milk
- 1 bunch fresh parsley
- 2-3 garlic cloves, minced
- 2 eggs, beaten
- 1 heaping teaspoon dried oregano
- 2 teaspoons salt
- freshly cracked black pepper to taste
- 1/2 teaspoon dried mint
- 1/4 teaspoon crushed red pepper flakes
For the Tomato Sauce:
- 28 ounces canned tomatoes, pureed
- ½ cup olive oil
- 1 small onion, finely chopped
- 1 garlic clove, grated
- ¾ teaspoon sugar, or more
- 1 bay leaf
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Pinch of crushed red pepper flakes
Garnish:
- fresh basil or parsley, chopped
serve with:
- feta
- olives
- bread
- salad
Instructions
- Preheat the oven to 400 °F, 200 °C.
- To Make the Sauce:
- In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.
- Add all of the remaining sauce ingredients and cook over medium heat until thickened. About 10-15 minutes.
- Taste and adjust seasoning if needed.
- To Make the Meatballs:
- Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
- Add the onions to the food processor and pulse until finely chopped.
- Whisk the milk and egg together.
- In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
- Form golf -sized meatballs, burger patties, or beeftekia shape (see video)
- To put it all together:
- Place the potato wedges in a 9 by 13-inch baking dish or lasagna pan. Season them with salt, pepper, and dried oregano.
- Pour half of the tomato sauce over the potatoes.
- Place the meatballs over the potatoes and pour the remaining sauce over them.
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender.
- Enjoy! Kali orexi!
Notes
Make an extra batch of beeftekia and place them on a tray. Freeze until solid and transfer them into freezer-safe bags. They will keep fresh up to 3 months.
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Thank you
For your recipe I will try to make it
George
Looking forward to make this dish
please sent lemon verion of the beeftekia me patates. thank you i just love you
Efharito
Hi Dimitra, My kids are grown and out of the house (boohoo!) and so because I sometimes have leftover keftedes, would it work if I baked the potatoes in the half the sauce first and when they were done add the meatballs with remainder sauce just to warm the meatballs through? Love your videos and all your recipes.
Absolutely, that sounds like a great plan! Baking the potatoes in half the sauce first will allow them to absorb the flavors. Once they’re nearly done, you can add the meatballs with the remaining sauce to warm them through. It’ll make for a delicious and easy meal!
Thank you for your kind words about the videos and recipes!
Oh, my word! My husband made this for dinner and it was outstanding. We’re vegan, so we substituted one package of Impossible ground for the beef and left out the eggs and the milk – substitutes for these weren’t needed, as the Impossible is moist enough. We used a slightly larger metal roasting pan, and the tomato sauce got caramelized and slightly burnt on the bottom of the potatoes; they were so good, my husband and I were fighting over the crusty burnt bits!
That sounds amazing! I’m so glad you and your husband enjoyed it, and I love the vegan twist you made. The caramelized bits on the potatoes are always a favorite! Thanks for sharing your experience!
Wow. This was so very good. My whole family loved it. I added a cup more tomato sauce and used half pork half beef. I also added a large chopped green bell pepper. This is my new favorite. Thank you!
I’m so happy to hear that your whole family loved it! Your additions sound fantastic—the extra tomato sauce, the half pork and beef combo, and the green bell pepper must have added such rich flavor. It’s wonderful when a dish becomes a new favorite, and I’m thrilled that you enjoyed it. Thank you for sharing your variations with me—it’s always great to hear how you make the recipes your own!
Thank you, Thank you, this came out ridic! Made half recipe because it’s just me. but I ate half in one sitting and am eyeing what’s left… So, for over 60 that means you killed it!
I’m so glad you loved it! It sounds like it was a big hit—thank you for sharing your excitement. I’m thrilled it turned out so well for you (and that it’s tempting you for round two)! Enjoy every bite—you deserve it!
Your recipes are great. However, please revise the portions, 28 oz of sauce just does not cut it with 2 pounds of meatballs and 4-6 russet potatoes. This is not even about differences in ovens, it is just the ratios are so far off they ruin the delicious recipe.
Thank you for the feedback! I appreciate you bringing this to my attention. I’ll revisit the recipe and adjust the portions to ensure there’s enough sauce to complement the meatballs and potatoes. Your input helps improve the recipes for everyone—thank you!
For not a lot of elaborate ingredients this was so flavorful!! Last time I did the lemon version and it was good, but I didn’t love it. This recipe is a keeper though. That hint of cinnamon is so warming, I loved it. And it different from just a standard meatloaf tomato sauce. Super easy to throw together as well. I love trying all your delicious recipes.