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 go straight into the meat mixture alongside garlic-infused olive oil and dried oregano, so every bite is fragrant and full of flavor without relying on any nuts or nut-based ingredients whatsoever. Quick-cooking oats act as the binder here, keeping the meatballs tender and holding them together beautifully as they roast. Meanwhile, Yukon Gold potatoes get a head start in the oven so everything finishes at the same time — golden-edged, fork-tender, and ready to share the platter. The whole thing comes together on a single sheet pan, which means less cleanup and more time actually enjoying dinner. A final scatter of fresh parsley over the top makes it look like you put in way more effort than you did.
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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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