Gelatin Free Basil-Parsley Turkey Meatball Bites with Roasted Potato
These herby turkey meatball bites are the kind of crowd-pleasing appetizer that disappears fast, packed with fresh basil, flat-leaf parsley, and a hit of garlic-infused olive oil in every bite. Quick-cooking oats stand in as the binder here, which means the whole recipe stays completely free of gelatin — no packets, no hidden animal-derived thickeners, just clean, wholesome ingredients doing all the work. The meatballs and golden Yukon Gold potatoes roast together on a single sheet pan, which keeps cleanup minimal and the flavors beautifully cohesive. Pushing the potatoes to one side after their head start is a clever trick that gets everything done at the same time without sacrificing texture. The result is tender, juicy meatballs with crispy-edged potatoes that are equally at home on a party platter or a weeknight dinner table. A final scatter of fresh parsley brightens the whole dish and makes it look like you put in way more effort than you actually did.
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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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