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

Total time45 min

Prep time20 min

Cook time25 min

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

This sheet pan dinner is the kind of weeknight meal that looks like you spent way more time on it than you actually did. Juicy turkey meatballs roast alongside tender zucchini and burst cherry tomatoes, all finished with a bright, garlicky walnut-basil pesto that ties everything together beautifully. The pesto does double duty here — a few tablespoons go straight into the meatball mixture, keeping them moist and deeply flavored from the inside out, while the rest gets spooned over the top right before serving. Almond flour and finely chopped walnuts replace breadcrumbs as the binder, giving the meatballs a satisfying texture without any of the usual fillers that can sneak in unwanted spices or seasonings. Everything roasts on a single pan at 425°F, so the edges of the zucchini get that irresistible golden char while the tomatoes collapse into a jammy, saucy base. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward — every ingredient is right there in front of you, with no blends or shortcuts that might hide something unexpected. Finish with a squeeze of lemon and a few fresh basil leaves, and dinner is genuinely done.

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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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