Chicken Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Ground turkey does the heavy lifting here, delivering juicy, herb-flecked meatballs without a single trace of poultry that might otherwise be a concern for those avoiding it. The meatballs get their tender texture from almond flour and finely chopped walnuts instead of traditional breadcrumbs, and a few spoonfuls of homemade walnut-basil pesto are folded right into the mixture before it ever hits the pan. That same bright, garlicky pesto — blitzed together with lemon juice and olive oil — gets spooned over the top after roasting, so every bite is layered with fresh flavor. Everything roasts together on one pan at 425°F, meaning the cherry tomatoes burst into a jammy sauce and the zucchini picks up those gorgeous browned edges right alongside the meatballs. When it all comes off the pan, you toss the vegetables in the released tomato juices and finish with fresh basil and a squeeze of lemon if you like — it looks like something from a restaurant but comes together with minimal cleanup. It's the kind of weeknight dinner that feels genuinely special without demanding much from 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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