Sheet Pan Turkey Caprese Meatballs With Rosemary Smashed Potatoe

• ground turkey↗1 lb
• large egg↗1
• italian seasoning↗1 teaspoon
• salt↗1 teaspoon
• black pepper↗1 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon
• plain breadcrumbs↗1⁄2 cup
• grated parmesan cheese1⁄4 cup
• fresh parsley↗2 tablespoons
• small red potato↗1 lb
• cherry tomatoes↗1 1⁄2 cups
• olive oil↗3 tablespoons
• fresh rosemary↗2 teaspoons

  chopped

• fresh mozzarella cheese↗4 ounces

  sliced

• fresh basil leaf↗1⁄4 cup

  sliced

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.

2. 2

   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.

3. 3

   Scatter the tomatoes around the meatballs.

4. 4

   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.

5. 5

   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.

6. 6

   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.