Almond Free Basil-Parsley Turkey Meatball Bites with Roasted Potato
These herb-packed turkey meatball bites are the kind of crowd-pleasing appetizer that disappears fast, and the roasted Yukon Gold potatoes alongside make it a genuinely satisfying spread. Fresh basil and flat-leaf parsley bring bright, garden-forward flavor to every bite, while garlic-infused olive oil ties the whole dish together with a savory depth that feels anything but plain. Quick-cooking oats stand in as the binder here, keeping the meatballs tender and cohesive without any nut-based flours or coatings that could be a concern for those avoiding almonds. Everything roasts together on a single sheet pan, which means less cleanup and more time actually enjoying the food. The potatoes get a head start in the oven so they come out golden at the edges and perfectly tender right when the meatballs hit 165°F — no guesswork, just good timing. Finish with a scatter of fresh parsley and serve straight from the platter while everything is still warm and fragrant.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- ¼ cup quick-cooking oats
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp dried oregano
- ¾ tsp fine sea salt, divided
For the potatoes
- 1 lb yukon gold potatoes, cut into ¾-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Toss the potato pieces with 1 tablespoon of the garlic-infused olive oil and 1/4 teaspoon of the salt on the prepared baking sheet, spreading them in a single layer. Roast for 10 minutes while you prepare the meatballs.
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