Hazelnut Free Basil-Parsley Turkey Meatball Bites with Roasted Potato
These herby turkey meatball bites are the kind of crowd-pleasing, one-pan situation that makes weeknight cooking feel genuinely exciting. Fresh basil and flat-leaf parsley go straight into the meat mixture alongside garlic-infused olive oil and dried oregano, giving every bite a bright, garden-fresh flavor that feels anything but ordinary. Quick-cooking oats stand in as the binder, keeping the meatballs tender without weighing them down. The Yukon Gold potatoes roast on the same sheet pan, picking up golden, crispy edges while the meatballs cook through — minimal cleanup, maximum payoff. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects, built entirely from fresh produce, lean protein, and pantry staples with no hidden risks lurking in the ingredient list. Everything comes together on a single baking sheet at 425°F, so the timing is straightforward and the results are reliably delicious. Finish with a scatter of fresh parsley and serve straight from the platter for a dish that looks as good as it tastes.
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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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