Anti Inflammatory Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Everything comes together on a single pan, which means less cleanup and more time actually enjoying dinner. Lean ground turkey gets mixed with almond flour, finely chopped walnuts, and a few spoonfuls of homemade walnut-basil pesto right in the meatball mixture, so every bite is layered with flavor before it even hits the oven. That pesto — blended with fresh basil, lemon juice, garlic, and extra virgin olive oil — is the kind of sauce that makes the whole dish feel restaurant-worthy with minimal effort. Zucchini and cherry tomatoes roast alongside the meatballs at 425°F until the tomatoes burst and the edges of the zucchini go golden, then everything gets tossed together in those jammy pan juices. The ingredient list reads like a greatest-hits of foods known for their nourishing properties: olive oil, walnuts, fresh herbs, colorful vegetables, and lean protein all showing up in one place. There's no refined grain, no processed filler, and no ingredient you'd need to hunt down at a specialty store. Serves four, and honestly, it's the kind of weeknight meal that makes eating well feel genuinely effortless.

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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 Pure Living Sprouted Walnuts With Salt
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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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