Lactose Free Basil-Parsley Turkey Meatball Bites with Roasted Potato
These herb-flecked turkey meatball bites are the kind of crowd-pleasing appetizer or easy weeknight dinner that disappears fast. Fresh basil and flat-leaf parsley bring bright, garden-forward flavor to every bite, while garlic-infused olive oil keeps things rich and aromatic without a drop of dairy in sight. Quick-cooking oats stand in as the binder here, doing the job beautifully and keeping the meatballs tender rather than dense. The Yukon Gold potatoes roast right alongside on the same sheet pan, picking up golden, crispy edges that make them nearly impossible to stop eating. Everything comes together on a single baking sheet, which means less cleanup and more time at the table. For anyone navigating dairy sensitivities, this recipe is a genuine win — no butter, no cheese, no cream, just clean, satisfying ingredients that deliver serious flavor on their own terms.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!