Barley Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Total time45 min

Prep time20 min

Cook time25 min

Barley Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Sheet pan dinners don't get much more satisfying than this — juicy turkey meatballs roasted alongside tender zucchini and burst cherry tomatoes, all finished with a bright, garlicky walnut pesto. Instead of breadcrumbs, the meatballs get their structure from almond flour and finely chopped walnuts, which means there's no grain binder hiding in the mix and no need to scrutinize store-bought fillers for hidden grains. The homemade pesto does double duty here: a few tablespoons go straight into the meat mixture for deep, herby flavor, and the rest gets spooned over everything right out of the oven. Roasting at 425°F gives the meatballs a gorgeous golden exterior while the tomatoes collapse into a jammy, saucy coating for the vegetables. Everything cooks on a single pan, so cleanup is minimal and the whole meal comes together with very little fuss. A squeeze of lemon and a handful of fresh basil at the end lifts all those rich, roasted flavors and makes it feel genuinely restaurant-worthy.

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Ingredients

4 servings

For the pesto

½ cup raw walnuts
2 cups fresh basil leaves, loosely packed
¼ cup extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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