These herby turkey meatball bites are the kind of crowd-pleaser that disappears fast — tender, fragrant, and golden at the edges, paired with crispy roasted Yukon Gold potatoes that soak up all that garlicky olive oil. Fresh basil and flat-leaf parsley do serious heavy lifting here, giving every bite a bright, garden-fresh flavor that dried herbs simply can't replicate. Quick-cooking oats stand in as the binder, keeping the meatballs moist and holding everything together without any flour-based fillers that can be a hidden concern for those avoiding lupin. Everything roasts together on a single sheet pan, so the cleanup is minimal and the timing practically takes care of itself. A drizzle of garlic-infused olive oil ties the whole dish together with a mellow, savory depth that feels far more impressive than the ingredient list suggests. Serve straight from the pan with an extra scatter of fresh parsley and watch it vanish.
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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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