Traditional Greek recipes: Meatballs with crispy, oven potatoes


Who else is craving some meatballs with crispy, oven potatoes? Niki Louca from My Greek Kitchen shares her favourite recipe with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!


  • 1 kg beef mince (or half pork, half beef).
  • 1 large onion finely diced.
  • 1 large carrot grated.
  • 1 cup finely diced cabbage.
  • 1/2 bunch parsley finely chopped.
  • 1 tbsp dried mint.
  • 1 tbsp dried oregano.
  • Salt to taste.
  • ½ tsp black pepper.
  • 1/2 cup bread crumbs.
  • 4 capfuls of whiskey or Scotch.
  • 2 eggs.
  • ½ cup olive oil.
  • Extra 1 cup olive oil.
  • Passata sauce – approx 1-2 cups.
  • 6 large roasting potatoes 
Meatballs with crispy oven potatoes.


  1. Preheat your oven to 180C fan force.  Grease a baking tray with half of the extra olive oil.
  2. Combine all of the above ingredients except for the extra olive oil, Passata sauce and potatoes.
  3. Mix the biftekia mixture well and form into 6-8 equal balls.  Squash them slightly and put in the baking dish.
  4. Peel your potatoes and cut them into quarters lengthwise.  Place them in a bowl, add 1 tsp of salt and ½ cup of the extra olive oil.  Toss them in the bowl till all potatoes are well coated with the salt and oil. 
  5. Arrange the biftekia around your baking dish and put the potatoes in the centre.
  6. Add spoonfuls of the Passata sauce on top of each meat ball, covering it well.
  7. Cook for approximately 35-40 mins till tops of meat balls and potatoes are browned.  Turn them over and cook for a further 30 or so minutes till golden brown on the other side as well.
  8. Serve with a salad of your choice. 

Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at or Instagram @mygreekkitchen. You can email Niki at:




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