Low Sugar Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Total time45 min

Prep time20 min

Cook time25 min

Low Sugar Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

This sheet pan dinner is the kind of weeknight meal that looks impressive but comes together with minimal fuss — everything roasts on a single pan while you barely lift a finger. The meatballs are built around lean ground turkey, almond flour, and finely chopped walnuts for a tender, satisfying bite that holds together beautifully without any breadcrumbs or fillers that might sneak in unwanted sweeteners. A homemade walnut-basil pesto ties the whole dish together, and because you're blending it yourself from whole ingredients, there's none of the added sugar that hides in so many jarred versions at the store. Cherry tomatoes burst and collapse in the oven, creating a naturally sweet, jammy sauce that coats the zucchini and soaks into the meatballs — no sweetener needed, just good produce doing its thing. Finishing the pan with a generous spoonful of that bright, garlicky pesto right out of the oven makes every bite feel fresh and vibrant. A squeeze of lemon and a handful of fresh basil at the table push it completely over the top.

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Ingredients

4 servings

For the pesto

½ cup raw walnuts
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts
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2 cups fresh basil leaves, loosely packed
¼ cup extra virgin olive oil
2 tbsp lemon juice
2 cloves garlic, peeled
¼ tsp salt

For the meatballs

1 ¼ lb ground turkey (93% lean)
1 large egg
¼ cup almond flour
¼ cup raw walnuts, finely chopped
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the sheet pan

2 medium zucchini (about 1 lb total), cut into 1-inch half-moons
1 pint cherry tomatoes
2 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper

For serving

fresh basil leaves, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large 18×13-inch sheet pan with parchment paper or lightly coat with olive oil.
2
Make the pesto: combine the raw walnuts, basil, 1/4 cup olive oil, lemon juice, garlic, and 1/4 tsp salt in a small food processor or blender and pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.

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