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

Total time45 min

Prep time20 min

Cook time25 min

Chestnut 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 actually enjoy dinner. The turkey meatballs are kept tender and flavorful with almond flour, finely chopped walnuts, and a few spoonfuls of bright, garlicky walnut-basil pesto folded right into the mix — no breadcrumbs, no fillers, just clean, wholesome ingredients. While the meatballs roast, the zucchini softens at the edges and the cherry tomatoes burst into a jammy, glossy sauce that coats everything beautifully. A final spoonful of fresh pesto over the top ties the whole dish together with a hit of lemon and herby richness. For anyone navigating tree nut concerns specifically around chestnuts, this recipe leans on walnuts throughout — both in the pesto and the meatballs — so there's no ambiguity about what's in the dish. It's the kind of weeknight meal that looks impressive enough to serve to guests but is genuinely low-effort from start to finish.

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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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