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 the meatballs tender without weighing them down. Garlic-infused olive oil does double duty here — it seasons both the meatballs and the golden-edged Yukon Gold potatoes that roast right alongside them on the same pan. Everything comes together on a single baking sheet, which means less cleanup and more time to actually enjoy the meal. For anyone navigating a mustard sensitivity, this recipe is a genuinely satisfying find — no condiments, no spice blends, no hidden ingredients to second-guess, just clean, straightforward pantry staples. The potatoes come out crispy at the edges and buttery in the center, making them the perfect partner for the juicy, herb-flecked bites next to them. Finish with a scatter of fresh parsley and you've got a platter that looks as good as it tastes.
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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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