Sheet Pan Turkey Caprese Meatballs with Rosemary Smashed Potatoe
Elevate your dinner game with these Sheet Pan Turkey Caprese Meatballs with Rosemary Smashed Potatoes—a deliciously simple, one-pan meal bursting with fresh Mediterranean flavors! Juicy turkey meatballs infused with basil, Parmesan, and garlic are roasted alongside sweet cherry tomatoes, then topped with melty mozzarella and a drizzle of tangy balsamic glaze. Paired with crispy, golden smashed baby Yukon potatoes seasoned with fragrant rosemary, this recipe combines hearty comfort with gourmet flair. Perfect for busy weeknights or casual entertaining, this dish is easy to prepare, requires minimal cleanup, and brings everyone to the table with its vibrant, irresistible aroma.
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Ingredients
- 1 pound Ground turkey
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 0.25 cup Basil, chopped
- 1 pint Cherry tomatoes
- 8 ounces Mozzarella cheese, mini balls
- 3 cloves Garlic, minced
- 3 tablespoons Olive oil
- 1.5 pounds Baby Yukon gold potatoes
- 1 tablespoon Fresh rosemary, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Balsamic glaze
Directions
Step 1
Preheat your oven to 400°F (205°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2
Place the baby potatoes in a large pot and cover them with water. Add 1 teaspoon of salt and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
Step 3
In a mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, chopped basil, 1 clove of minced garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix until fully combined, but do not overwork the mixture.
Step 4
Form the turkey mixture into meatballs, about 1 ½ inches in diameter, and place them on one side of the prepared sheet pan.
Step 5
On the other side of the sheet pan, add the cherry tomatoes and toss them with 1 tablespoon of olive oil and 1 clove of minced garlic. Season with a pinch of salt and pepper.
Step 6
Place the sheet pan in the oven and bake for 20 minutes.
Step 7
While the meatballs and tomatoes are cooking, smash the cooked potatoes. Place each potato on a cutting board and gently press down with the back of a spoon or a small plate until slightly flattened.
Step 8
Arrange the smashed potatoes on a second sheet pan. Drizzle them with the remaining 2 tablespoons of olive oil, sprinkle with the chopped rosemary, and season with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper.
Step 9
After the initial 20 minutes, remove the meatball sheet pan from the oven. Toss the roasted cherry tomatoes around the meatballs, then return to the oven along with the sheet of smashed potatoes. Bake both for an additional 15-20 minutes, or until the meatballs are golden and the potatoes are crispy.
Step 10
In the last 5 minutes of cooking, remove the sheet with the meatballs and tomatoes. Gently tuck the mozzarella balls into the pan and return it to the oven to melt slightly.
Step 11
Once everything is cooked, drizzle the meatballs and tomatoes with balsamic glaze.
Step 12
Serve the turkey Caprese meatballs alongside the rosemary smashed potatoes. Garnish with additional basil or rosemary, if desired, and enjoy!
Nutrition Facts
| Serving size | (1946.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2805.2 |
| Total Fat 141.0g | 0% |
| Saturated Fat 51.9g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 723.5mg | 0% |
| Sodium 6814.9mg | 0% |
| Total Carbohydrate 209.2g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 44.7g | |
| Protein 176.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1746.2mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 4164.1mg | 0% |
Source of Calories