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

Total time45 min

Prep time20 min

Cook time25 min

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

Sheet pan dinners don't get much more satisfying than this — juicy turkey meatballs roasted alongside tender zucchini and burst cherry tomatoes, all finished with a vibrant walnut-basil pesto. Every component comes together on a single pan, which means big flavor and minimal cleanup. The pesto is blended from scratch using just walnuts, fresh basil, olive oil, lemon juice, garlic, and salt — no store-bought shortcuts, no hidden additives, and nothing that doesn't belong. Almond flour and finely chopped walnuts stand in for breadcrumbs to bind the meatballs, keeping the ingredient list clean and completely free of the emulsifiers that sneak into so many packaged binders and condiments. Roasting everything at high heat coaxes out the natural sweetness of the tomatoes and gives the zucchini those irresistible lightly browned edges. A final spoonful of pesto over the hot meatballs ties the whole dish together with a bright, herby finish. It's the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did.

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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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