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

Total time45 min

Prep time20 min

Cook time25 min

Coconut 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 effort 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 get mixed right into the meatball mixture, and the rest gets spooned over the top after roasting, so every bite is loaded with herby, lemony flavor. Almond flour and finely chopped walnuts keep the meatballs tender and cohesive without any breadcrumbs, and the whole thing comes together on a single pan with minimal cleanup. Store-bought pesto often sneaks in unexpected ingredients, so blending your own from scratch with just six simple pantry staples gives you full control over what's on the plate. The tomatoes collapse and release their juices as they roast, creating a natural sauce that mingles with the pesto in the most satisfying way. 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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