Sheet Pan Greek Meatballs Crispy Potatoes

My Crispy Parmesan Roasted Potatoes have been in my rotation for years now, and these Sheet Pan Greek Meatballs and Crispy Potatoes have taken on my go-to method for the perfectly crispy-on-the-outside and pillowy-on-the-inside potatoes and leveled them up! I have added some herbaceous and protein-packed turkey meatballs, jammy cherry tomatoes, and fresh and creamy tzatziki for a well-rounded meal!

Ingredients

Crispy Potatoes

2 lb yukon gold potatoes, quartered

1 tbsp butter

1 tbsp olive oil 

2 tbsp sea salt, plus 1 tsp

2 tsp baking soda

½ tsp garlic powder, onion powder, oregano, paprika

Meatballs 

2 lb ground turkey

1 medium shallot

4 garlic cloves

½ tsp salt

1/4 tsp pepper

1 egg

6 tbsp fresh chopped mint and parsley

1/2 cup breadcrumbs

¼ cup milk

Assembly

2 cup cherry tomatoes

Tzatziki

1 cup plain Greek yogurt

2 tbsp fresh dill roughly chopped

2 cloves garlic

½ tsp salt

½ lemon, juiced

½ cup grated cucumber

1 tbsp olive oil

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water with 2 tablespoons salt and 2 teaspoons baking soda to a boil. While the water is coming to a boil, cut the potatoes into quarters of roughly equal size. Place the sliced potatoes into boiling water and boil for 8-10 minutes, or until fork tender.
2. Once the potatoes are cooked, strain and coat with the butter, oil, and seasonings. Spread the potatoes onto a baking sheet lined with parchment paper and bake for 45 minutes, or until the potatoes are crispy and deeply golden. 
3. Meanwhile dice the shallot, mince the garlic, chop the mint, parsley, and dill. Finely grate the cucumber and squeeze out excess liquid by hand. Combine the breadcrumbs and milk, and set aside to soak.
4. Prepare the meatballs. In a large mixing bowl, add the turkey, minced shallot, half the garlic, egg, mint and parsley, salt and pepper, and breadcrumbs, and mix until completely combined. Roll into 16 1-inch balls.
5. Once the potatoes have 20 minutes remaining, place the prepped meatballs on the baking sheet, add the tomatoes, and continue to bake for 18-20 minutes, or until fully cooked, reaching an internal temperature of 165 degrees Fahrenheit.
6. Prepare the tzatziki. In a food processor or blender, combine the Greek yogurt, dill, remaining minced garlic, ½ teaspoon salt, lemon juice, and grated cucumber until combined. Drizzle in the olive oil and blend until just combined. 
7. Once the meatballs are cooked through, remove from the oven, add the tzatziki, and enjoy.