Cashew 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 them 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 subtle, aromatic richness. Quick-cooking oats stand in as the binder here, keeping the meatballs tender and juicy without any filler ingredients that might raise red flags for those navigating tree nut concerns. Everything roasts together on a single sheet pan, which means less cleanup and more time to enjoy the result. The potatoes get golden and crispy at the edges while the meatballs cook through to a safe internal temperature — it's a genuinely foolproof one-pan method. Whether you're serving these as a party bite or a casual weeknight dinner, the combination of fresh herbs, lean turkey, and perfectly roasted potatoes is hard to beat.
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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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