Sesame Free Basil-Parsley Turkey Meatball Bites with Roasted Potato
These herb-packed turkey meatball bites are the kind of crowd-pleasing appetizer that disappears fast, and they come together on a single sheet pan with almost no cleanup. Ground turkey gets loaded with fresh basil, flat-leaf parsley, and a hit of garlic-infused olive oil, then rolled into tender little bites that roast up golden alongside buttery Yukon Gold potatoes. Quick-cooking oats act as the binder here, keeping everything moist and holding the meatballs together without any breadcrumbs that might sneak in hidden ingredients. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that can quietly show up in store-bought meatballs or seasoning blends. Everything roasts together at 425°F, so the potatoes get crispy at the edges while the meatballs hit a safe internal temperature of 165°F — no guesswork, no second pan. A final scatter of fresh parsley over the platter makes the whole thing look like you tried much harder than you actually did.
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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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