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 bring bright, garden-forward flavor to every bite, while quick-cooking oats keep the meatballs tender without weighing them down. The entire recipe leans on garlic-infused olive oil as the only fat, so there's no canola, soybean, or vegetable oil anywhere in sight — just a clean, real-food ingredient list from start to finish. Roasting everything on a single sheet pan means the Yukon Gold potatoes get golden and crispy at the edges while the meatballs cook through to a safe 165°F, all without any extra fuss. Avoiding seed oils in packaged or restaurant food can feel like a constant guessing game, but cooking this at home puts you completely in control of what goes on the pan. Scatter a little extra parsley over the top before serving and you've got a dish 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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