Breastfeeding Friendly Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
One pan, minimal cleanup, and a dinner that genuinely feels nourishing — this sheet pan meal is exactly what busy postpartum evenings call for. Lean ground turkey is packed with protein, while walnuts show up twice — folded right into the meatballs and blended into a bright, garlicky basil pesto — making every bite rich in healthy fats that support milk production and energy levels. Zucchini and cherry tomatoes roast alongside the meatballs, soaking up all those savory juices and adding a pop of color and vitamins to the plate. The homemade pesto comes together in a blender in minutes and doubles as both a mix-in for the meatballs and a finishing drizzle, so the flavors are layered without any extra effort. Almond flour keeps the meatballs tender and holds them together beautifully without any fillers you'd rather avoid. A squeeze of lemon and a handful of fresh basil at the end lifts the whole dish and makes it feel restaurant-worthy despite being a true one-pan wonder. It's the kind of recipe you'll want on repeat during those weeks when you need real food fast.
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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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