Cashew 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 ground turkey, almond flour, and finely chopped walnuts for a tender, satisfying bite that holds together beautifully without any fillers you'd have to second-guess. A bright, garlicky walnut-basil pesto does double duty here: some gets mixed right into the meat for depth, and the rest gets spooned over the top after roasting for a fresh, herbaceous finish. Zucchini and cherry tomatoes roast alongside the meatballs until the edges caramelize and the tomatoes burst into a jammy, glossy sauce that coats everything on the pan. The whole recipe leans on whole, recognizable ingredients — walnuts, fresh basil, olive oil, lemon — so there's no need to scan labels or worry about hidden nut varieties sneaking in. A squeeze of lemon and a handful of fresh basil at the end lifts the entire 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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