Slice potatoes into ¼" rounds. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and top with cheese. Roast in hot oven, 7 minutes. Carefully remove from oven. Potatoes will finish cooking in a later step. While potatoes roast, prepare onion and meatballs.

Peel and halve onion. Slice one half thinly and mince other half. In a mixing bowl, combine ground turkey, panko, 2 Tbsp. minced onion (reserve sliced onion for sauce), and ¼ tsp. salt. Form turkey mixture into eight evenly-sized meatballs.

Carefully, push potatoes to one side of baking sheet. Spread into a single layer on their side. Place meatballs in empty space. Baking sheet will be hot! Use a utensil. Roast in hot oven until potatoes are tender and meatballs are browned and reach a minimum internal temperature of 165 degrees, 15-18 minutes. While potatoes and meatballs roast, make sauce.

Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and thinly sliced onion to hot pan and stir occasionally until tender and stating to brown, 8-10 minutes. Add marinara and wine and bring to a simmer. Once simmering, add half the cream. Bring to a boil. Once boiling, stir in remaining cream. Return to a boil. Once boiling again, cook until thickened, 2-3 minutes. Remove from burner. Add meatballs and roll until coated.

Place rolls directly on oven rack in hot oven and bake until warm and slightly toasted, 3-5 minutes. Plate dish as pictured on front of card, placing meatballs, then sauce in rolls. Bon appétit!