Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine green beans, 1/2 tsp. olive oil, and potato seasoning. Massage oil and seasoning into green beans. Cover tray with foil.

Bake covered in hot oven, 15 minutes.

While green beans bake, continue recipe.

In a mixing bowl, combine ground turkey, panko, pesto, garlic salt, and half the cheese (reserve remaining for garnish). Form mixture into 6 equally-sized meatballs.

After 15 minutes, carefully remove tray from oven and drain excess liquid. Push green beans to one side of tray. Tray will be hot! Use a utensil. Place meatballs in now-empty side of tray. Cover green beans side of tray with foil, leaving meatballs uncovered.

Bake half-covered (green beans covered, meatballs uncovered) in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 22-25 minutes.

While meal bakes, combine basil pesto butter and 2 tsp. water in a microwave-safe bowl. Microwave until heated through, 20-30 seconds.

Carefully remove from microwave. Add mayonnaise and stir vigorously to combine.

Carefully remove tray from oven and drain excess liquid. Transfer meatballs to a plate. Stir roasted garlic butter into tray until melted and combined.

To serve, top meatballs with sauce and remaining cheese and garnish green beans with almonds. Bon appétit!