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

Total time45 min

Prep time20 min

Cook time25 min

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

Roasted cherry tomatoes, tender zucchini, juicy turkey meatballs, and a vibrant walnut-basil pesto all come together on a single pan for a dinner that looks and tastes far more impressive than the effort involved. The pesto is blended right at home from fresh basil, raw walnuts, garlic, and olive oil, so you know exactly what's in it — no mystery additives or preservatives that can sneak citric acid into an otherwise clean dish. Almond flour and finely chopped walnuts stand in for breadcrumbs, keeping the meatballs tender and holding them together beautifully without any processed fillers. Everything roasts at 425°F until the tomatoes burst and the zucchini picks up those irresistible golden edges, then the remaining pesto gets spooned right over the top while everything is still hot. It's a genuinely satisfying weeknight meal that doesn't require you to scrutinize a single label or make substitutions on the fly. The whole sheet pan comes together with whole, recognizable ingredients from start to finish — exactly the kind of cooking that makes a restricted diet feel effortless rather than limiting.

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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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