Gelatin 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 — this is the kind of weeknight dinner that looks like you tried way harder than you did. The meatballs get their binding from egg and almond flour rather than any processed filler or gelatin-based binder, so every ingredient on the list is exactly what it sounds like. That matters more than people realize, since many store-bought meatballs and pre-made sauces quietly sneak in additives that don't belong on a clean ingredient list. Here, the pesto does double duty — some gets mixed right into the turkey mixture for deep, herby flavor, and the rest gets spooned over the top after roasting for a bright, fresh finish. The walnuts show up twice, once in the pesto and once finely chopped into the meatballs themselves, adding a subtle richness and satisfying texture throughout. Everything roasts together at high heat, so the tomatoes burst into a jammy sauce and the zucchini picks up those gorgeous browned edges. Squeeze a little lemon over the whole pan before serving and you've got a complete, colorful meal that's as wholesome as it is genuinely delicious.
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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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