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

Total time45 min

Prep time20 min

Cook time25 min

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

Everything comes together on a single pan, which means less cleanup and more time to enjoy a genuinely satisfying weeknight dinner. The turkey meatballs get their moisture and texture from a combination of almond flour and finely chopped walnuts — no breadcrumbs needed — and a few spoonfuls of homemade walnut-basil pesto are mixed right into the meat before roasting, so the flavor goes all the way through. That same bright, garlicky pesto gets spooned over the finished meatballs at the end, doubling down on the herbaceous punch. Zucchini and cherry tomatoes roast alongside everything else, turning tender and jammy at the edges while the tomatoes burst and release their juices to coat the vegetables. The whole dish is built from whole, recognizable ingredients — nothing processed or hidden — so it's easy to feel confident about exactly what's on the plate. A squeeze of lemon and a few fresh basil leaves at the table take it from weeknight simple to genuinely impressive.

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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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