Potato and Turkey Meatball Bake with Tomato-Herb Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 1/2 lb (680 g) baby potatoes, halved
• 3 tbsp olive oil, divided
• Salt, black pepper, smoked paprika
• 1 lb (450 g) ground turkey
• 1/3 cup (35 g) plain dry breadcrumbs
• 1/4 cup (25 g) grated Parmesan cheese
• 1/4 cup (60 ml) milk
• 1 large egg
• 2 tbsp minced parsley, 2 tbsp grated onion
• 4 garlic cloves, minced (divided)
• 1 tsp dried oregano, 1 tsp dried basil
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste, 1/4 cup (60 ml) water or broth
• 1 cup (100 g) shredded mozzarella + 2 tbsp Parmesan (topping)

Do This

• 1. Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
• 2. Toss potatoes with 2 tbsp olive oil, salt, pepper, and smoked paprika. Spread in dish and roast 15 minutes.
• 3. Meanwhile, mix turkey, breadcrumbs, Parmesan, milk, egg, parsley, onion, half the garlic, oregano, salt, and pepper. Shape 16 meatballs.
• 4. Whisk crushed tomatoes, water/broth, tomato paste, remaining garlic, basil, oregano, 1 tbsp olive oil, salt, pepper, and a pinch of sugar.
• 5. Remove potatoes from oven. Nestle meatballs among potatoes. Pour tomato sauce around (not fully covering meatballs).
• 6. Cover with foil and bake 20 minutes. Uncover, top with mozzarella and extra Parmesan, and bake 10 minutes more until meatballs reach 165°F (74°C).
• 7. Rest 5 minutes. Garnish with parsley and serve hot, spooning sauce over potatoes and meatballs.

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Why You’ll Love This Recipe

• Everything roasts in one pan, so cleanup is easy and the flavors mingle beautifully.
• Juicy turkey meatballs stay tender thanks to a simple, well-seasoned mixture and a cozy tomato-herb sauce.
• Golden, slightly crisp potatoes roast right in the same dish for a full, satisfying meal.
• Perfect for weeknights but special enough to serve to guests with a loaf of crusty bread or a green salad.

Grocery List

• Produce: Baby potatoes, yellow onion, garlic, fresh parsley, fresh basil (optional).
• Dairy: Milk, large egg, Parmesan cheese, mozzarella cheese.
• Pantry: Ground turkey, olive oil, plain dry breadcrumbs, crushed tomatoes, tomato paste, chicken broth or water, dried basil, dried oregano, smoked paprika, sugar, salt, black pepper, red pepper flakes (optional).

Full Ingredients

For the Potatoes

• 1 1/2 lb (680 g) baby yellow or red potatoes, halved (or cut into 1-inch chunks if larger)
• 2 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (or sweet paprika)

For the Turkey Meatballs

• 1 lb (450 g) ground turkey (about 93% lean works best)
• 1/3 cup (35 g) plain dry breadcrumbs
• 1/4 cup (25 g) finely grated Parmesan cheese
• 1/4 cup (60 ml) milk (any kind)
• 1 large egg
• 2 tbsp finely minced fresh parsley (or 2 tsp dried parsley)
• 2 tbsp very finely grated yellow onion (or minced, about 1/4 small onion)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Tomato-Herb Sauce

• 1 can (14.5 oz / 400 g) crushed tomatoes (or tomato passata)
• 1/4 cup (60 ml) water or low-sodium chicken broth
• 2 tbsp tomato paste
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (balances the acidity)
• 2 tbsp olive oil
• Pinch red pepper flakes (optional, for gentle heat)

To Finish & Serve

• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp chopped fresh parsley or basil, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Set a rack in the center of your oven and preheat to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or similar-sized roasting pan with a little olive oil or nonstick spray. This helps prevent the potatoes and meatballs from sticking and makes cleanup easier.

Gather all your ingredients and do a quick check: potatoes washed and ready to cut, garlic and onion peeled, herbs measured out. Having everything within reach makes the recipe flow smoothly.

Step 2: Season and pre-roast the potatoes

Cut the baby potatoes in half (or into 1-inch chunks if they are larger) and place them directly into the prepared baking dish. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.

Toss the potatoes right in the dish until they are evenly coated with the oil and seasonings, then spread them into a roughly even layer. Roast in the preheated oven for 15 minutes to give them a head start. They will not be fully tender yet; this step just ensures they finish cooking at the same time as the meatballs.

Step 3: Mix the turkey meatball mixture

While the potatoes are roasting, make the meatballs. In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, milk, egg, parsley, grated onion, 2 minced garlic cloves, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper.

Use a fork or clean hands to gently mix everything together just until combined. Try not to overwork the mixture; stopping as soon as everything looks evenly distributed will help keep the meatballs tender instead of dense.

Step 4: Shape the meatballs

With slightly damp or lightly oiled hands (to prevent sticking), scoop out the turkey mixture and roll into meatballs about 1 1/2 inches (3.5–4 cm) in diameter. You should get roughly 16 meatballs.

Set the shaped meatballs on a plate or tray for a moment. They will go straight into the dish with the partially roasted potatoes in the next step, so no need to refrigerate them unless your kitchen is very warm.

Step 5: Stir together the tomato-herb sauce

In a medium bowl or large measuring jug, add the crushed tomatoes, water or broth, tomato paste, 2 minced garlic cloves, dried basil, dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sugar, 2 tbsp olive oil, and a pinch of red pepper flakes if using.

Whisk or stir until the tomato paste is fully dissolved and everything looks well combined. Taste a small spoonful and adjust the seasoning if needed, adding a touch more salt or pepper to suit your taste. The sauce should be savory and warmly herbed, with just a hint of sweetness.

Step 6: Combine potatoes, meatballs, and sauce, then bake

After the potatoes have roasted for 15 minutes, carefully remove the baking dish from the oven and place it on a heat-safe surface. Give the potatoes a quick stir to flip them around a bit.

Nestle the shaped meatballs among the potatoes, spacing them fairly evenly across the dish. It is fine if some potatoes sit on top of each other; just make sure every meatball has some room around it.

Pour the tomato-herb sauce all around the meatballs and potatoes. Aim to mostly surround and partially cover the meatballs, but do not worry if the tops of the meatballs are peeking out; this helps them brown nicely.

Cover the baking dish tightly with foil and return it to the oven. Bake for 20 minutes, covered, so the meatballs cook gently and stay moist.

After 20 minutes, remove the foil, sprinkle the shredded mozzarella and 2 tbsp grated Parmesan evenly over the top, and continue baking uncovered for another 10 minutes, or until the cheese is melted and lightly golden and the meatballs are cooked through. The internal temperature of a meatball should reach at least 165°F (74°C).

Step 7: Rest, garnish, and serve

Once baked, remove the dish from the oven and let it rest for about 5 minutes. This short rest helps the juices settle back into the meatballs and allows the sauce to thicken slightly.

Sprinkle the top with chopped fresh parsley or basil for a pop of color and freshness. To serve, spoon a generous portion of potatoes, a few meatballs, and plenty of tomato-herb sauce onto each plate. This dish is lovely on its own, or you can add a simple green salad and some crusty bread to soak up the extra sauce.

Pro Tips

• Do not overmix the meatballs: Mix the turkey just until everything is combined. Overworking the mixture can make the meatballs tough.
• Keep meatballs the same size: Aim for evenly sized balls so they cook at the same rate. If you have a small cookie scoop, it can help portion them quickly and consistently.
• Check for doneness properly: The most reliable way to know the meatballs are done is to use an instant-read thermometer and look for 165°F (74°C) in the center.
• Adjust sauce thickness: If you prefer a thicker sauce, you can reduce the water/broth to 2 tbsp. For a looser, more spoonable sauce, add an extra 2–3 tbsp water or broth.
• Broil briefly for extra color: For deeper browning on the cheese and meatballs, you can broil the dish on high for 1–2 minutes at the very end. Watch it closely to prevent burning.

Variations

• Veggie-loaded bake: Add sliced bell peppers, zucchini, or red onion to the potatoes. Toss them with the same oil and seasoning and roast together for extra color and nutrients.
• Different protein: Swap the ground turkey for ground chicken or a mix of lean ground beef and pork. Keep the same seasonings and method, but still cook to 165°F (74°C) for poultry or 160°F (71°C) for beef/pork.
• Herby and cheesy twist: Stir 1/2 tsp dried thyme into both the potatoes and the sauce, and increase the Parmesan on top for a sharper, more pronounced cheese flavor.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until hot, or rewarm the whole dish covered with foil in a 350°F (175°C) oven for about 20–25 minutes. For longer storage, you can freeze the baked meatballs and potatoes (fully cooled) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

To get ahead, you can fully assemble the meatballs and sauce up to 1 day in advance and store them (separately or already combined) in the refrigerator. You can also cut and season the potatoes ahead and keep them submerged in cold water in the fridge; just drain and pat dry well before roasting so they crisp nicely.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 580 calories, 32 g protein, 30 g fat, 42 g carbohydrates, 5 g fiber, and 8 g sugar. Actual values will vary based on specific brands of ingredients and any substitutions you make.