Cut potatoes into 1" chunks.

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 roast in hot oven, 7 minutes.

Carefully remove from oven. Potatoes will finish cooking in a later step.

While potatoes roast, prepare ingredients and meatballs.

Peel and halve shallot. Slice thinly.

In a mixing bowl, combine ground turkey, panko, half the cheese (reserve remaining for sauce), and 1/4 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 on baking sheet. 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-high heat. Add 2 tsp. olive oil and shallot to hot pan and stir occasionally until tender, 3-4 minutes.

Add marinara and wine and bring to a simmer.

Once simmering, add half the cream. Bring to a boil.

Once boiling, add remaining cream and remaining cheese. Return to a boil.

Once boiling again, cook until thickened, 2-3 minutes.

Remove from burner.

Place rolls directly on oven rack in hot oven and bake until warm and slightly toasted, 3-5 minutes.

Carefully remove from oven. Plate dish as pictured on front of card, placing meatballs then sauce in toasted rolls. Bon appétit!