Preheat oven to 400°F. Wrap potatoes in foil and pierce with a fork. Bake 35 minutes or until tender.
Meanwhile, in a medium bowl mix together the turkey, garlic powder, parsley, oregano, egg, salt, pepper, and bread crumbs. Form into small meatballs, approximately 1 inch in diameter.
Heat 1-2 tablespoons olive oil in a large skillet over medium. Add meatballs and cook until browned and no longer pink on the inside. Remove from skillet and set aside.
For the salad: Chop romaine; slice tomato and cucumber. Combine all veggies and drizzle with dressing just before serving.
Serve meatballs with potatoes, grapes, and salad on the side.