Turkey Meatballs with Italian Smashed Potatoes

From Every Day with Rachael Ray May 2008

1 1/2 C seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 C chopped flat-leaf parsley
1/4 C grated parmesan cheese
Salt and pepper
2lb ground turkey
1/4 C EVOO
2 C chicken broth

In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1.5" balls, then roll in the bread crumb mixture to coat.
In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.

2 pounds red-skinned potatoes, halved
1/4 C plus 3 tablespoons EVOO
Salt and pepper

In a large saucepan, combine the potatoes and enough cold water to cover by 1 inch. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and return to the pot.
Using the back of a large spoon, lightly smash the potatoes. Stir in 1/4 cup olive oil and season with salt and pepper. To serve, drizzle each portion with 1/2 tabelspoon olive oil.