Gluten Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Tender turkey meatballs, blistered cherry tomatoes, and golden-edged zucchini all come together on a single pan for a dinner that feels genuinely impressive without a mountain of dishes to clean up. The secret weapon here is a bright, walnut-based pesto that does double duty — it gets mixed right into the meatball mixture for moisture and flavor, then spooned over the top once everything comes out of the oven. Instead of breadcrumbs, almond flour and finely chopped walnuts bind the meatballs beautifully, so there's no need to hunt down specialty swaps or worry about hidden gluten sneaking in through a store-bought shortcut. Everything roasts together at 425°F, meaning the tomatoes burst and collapse into a jammy, glossy sauce that coats the vegetables in the most satisfying way. A squeeze of lemon and a handful of fresh basil at the end lift the whole dish and make it feel like something you'd order at a restaurant. It's the kind of weeknight meal that's easy enough to pull off on a Tuesday but special enough to serve to company.
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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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