Sheet Pan Turkey Caprese Meatballs With Rosemary Smashed Potatoe
photo by Jonathan Melendez
- Ready In:
- 1 lb ground turkey
- 1 large egg
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 cup plain breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons fresh parsley
- 1 lb small red potato
- 1 1⁄2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 4 ounces fresh mozzarella cheese, sliced
- 1⁄4 cup fresh basil leaf, sliced
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.
- In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet.
- Scatter the tomatoes around the meatballs.
- Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt and pepper.
- Roast in the oven for about 20 minutes, or until the potatoes are soft enough to smash. Give them a gently push down with a potato masher. Then drizzle with a bit more olive oil and sprinkle with chopped rosemary. Return to oven for another 10 minutes.
- Remove once more and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve.
Questions & Replies
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I made the turkey meatballs today. I made a mistake, I put the mozzarella cheese in the meatballs. I didn't tell my husband until he ate one.lol He loved the meatballs, so now I will always put cheese in the meatballs. I must have thinking of the Italian meatballs which does have mozzarella in them. My Husband says this is a keeper. Thank you for sharing this.
My husband and I really enjoyed this. The meatballs had plenty of flavour, and the combination with the tomatoes, basil and mozzarella was delicious. While I couldn’t find red potatoes small enough I used baby white potatoes and they were perfect. Just soft on the inside and slightly crisp on the outside. I’ll be saving this and making it again.
RECIPE SUBMITTED BY
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.