These herb-packed turkey meatball bites are the kind of crowd-pleasing appetizer or easy weeknight dinner that disappears fast. Fresh basil and flat-leaf parsley bring a bright, garden-fresh flavor to the ground turkey, while quick-cooking oats keep every bite tender without any fuss. Garlic-infused olive oil does serious heavy lifting here — it weaves savory depth through both the meatballs and the golden-edged Yukon Gold potatoes, all on a single sheet pan. For anyone navigating a citrus-free lifestyle, this recipe is a genuinely refreshing find, since so many meatball and roasted potato recipes sneak in lemon juice or zest for brightness — this one gets all its flavor from herbs, oregano, and good olive oil instead. Everything roasts together at high heat, so the potatoes turn crispy and buttery at the edges while the meatballs cook through to a safe internal temperature. A final scatter of fresh parsley over the platter makes it look like you put in way more effort than you actually did.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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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