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

Total time45 min

Prep time20 min

Cook time25 min

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

Bright, herby, and deeply satisfying, this sheet pan dinner brings together juicy turkey meatballs, roasted zucchini, and burst cherry tomatoes all finished with a vibrant walnut-basil pesto. The whole thing comes together on a single pan, which means less cleanup and more time actually enjoying dinner. For anyone avoiding capsaicin, this recipe is a genuinely exciting option — there's no hot sauce, no chili flakes, no paprika, and no hidden heat anywhere in the ingredient list, just bold flavor built from fresh basil, lemon, garlic, and good olive oil. The homemade pesto does double duty here, folded right into the meatball mixture and then spooned over the top after roasting, so every bite is layered with that nutty, aromatic punch. Almond flour and finely chopped walnuts keep the meatballs tender and cohesive without any breadcrumbs, and the cherry tomatoes collapse in the oven to create a naturally saucy base for the vegetables. Serve it straight from the pan with a squeeze of lemon and a few fresh basil leaves for a dinner that feels restaurant-worthy without any of the fuss.

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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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