Turkey Meatballs with Rosemary Potatoes

Flavorful turkey meatballs baked alongside tender, herb-roasted potatoes for a satisfying and easy weeknight dinner.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $3.66/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Residue
• High-Protein
• Low-Sugar

Tags

• comfort food
• roast
• savory

Ingredients

• 5 ounce ground turkey
• 0.25 cup breadcrumbs
• 1 egg (small)
• 1 teaspoon dried parsley
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 yellow potato (medium, cut into 1-inch cubes)
• 1 teaspoon fresh rosemary (chopped)
• 1 tablespoon olive oil
• 2 tablespoon ketchup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the ground turkey, breadcrumbs, egg, dried parsley, garlic powder, onion powder, 1/8 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Mix gently until just combined.
3. Form the mixture into 4 to 5 small meatballs. Place them on one side of the prepared baking sheet.
4. In the same bowl, toss the yellow potato cubes with the olive oil, fresh rosemary, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Spread the seasoned potatoes on the other side of the baking sheet.
5. Roast in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through (internal temperature 165°F) and the potatoes are tender and golden brown.
6. Serve hot, with a side of ketchup if desired.

Notes

You can add other herbs like dried oregano to the meatballs for a slightly different flavor profile. Leftovers are great for a quick lunch.

Nutrition (per serving)

• Calories: 615
• Protein: 40 g
• Carbohydrates: 48 g
• Fat: 28 g
• Fiber: 2 g
• Sodium: 450 mg
• Saturated Fat: 6 g
• Sugar: 3 g
• Cholesterol: 200 mg