Brazil Nut Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Everything comes together on a single pan, which means big flavor and minimal cleanup — a weeknight win by any measure. The meatballs are built with lean ground turkey, almond flour, and finely chopped walnuts folded right into the mix, giving them a satisfying texture that holds together beautifully in the oven. A bright, garlicky walnut-basil pesto does double duty here: some gets mixed directly into the meat, and the rest gets spooned over the top once everything comes out of the oven. Roasting the zucchini and cherry tomatoes alongside the meatballs at 425°F means the vegetables get tender and caramelized while the tomatoes burst into a jammy, saucy coating for everything on the pan. Because the pesto is made from scratch with just walnuts, basil, olive oil, lemon, and garlic, you have full control over every ingredient — no store-bought sauces with mystery additives to second-guess. A squeeze of lemon and a handful of fresh basil at the end lifts the whole dish and makes it feel genuinely restaurant-worthy. It's the kind of recipe that looks impressive but asks very little of you.
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Learn more →Ingredients
4 servings
For the pesto
- ½ cup raw walnuts
- 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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