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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Recipe Information
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
Instructions
Preheat your oven to 400°F (205°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
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.
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.
Form the turkey mixture into meatballs, about 1 ½ inches in diameter, and place them on one side of the prepared sheet pan.
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.
Place the sheet pan in the oven and bake for 20 minutes.
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.
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.
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.
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.
Once everything is cooked, drizzle the meatballs and tomatoes with balsamic glaze.
Serve the turkey Caprese meatballs alongside the rosemary smashed potatoes. Garnish with additional basil or rosemary, if desired, and enjoy!
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 6815 mg | 296% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 44.7 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1746 mg | 134% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4164 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
