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

Total time45 min

Prep time20 min

Cook time25 min

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

Everything comes together on a single pan, which means big flavor and minimal cleanup — a weeknight win by any measure. The meatballs are built around lean ground turkey, bound with almond flour and finely chopped walnuts instead of breadcrumbs, giving them a satisfying texture that holds up beautifully in the oven. A homemade walnut-basil pesto does double duty here: some gets mixed right into the meat for depth, and the rest gets spooned over the top after roasting for a bright, herby finish. Zucchini and cherry tomatoes roast alongside the meatballs, turning tender and jammy at the edges while the tomatoes burst into a light, glossy sauce. The whole dish is completely free of ginger in any form — no hidden spice blends, no store-bought sauces with mystery ingredients — just clean, whole-food components you can feel confident about. A squeeze of lemon and a handful of fresh basil at the end lift everything and make it feel genuinely restaurant-worthy. It's the kind of recipe that looks impressive enough for guests but is honestly easy enough to pull off on a Tuesday.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!