Hazelnut Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
This sheet pan dinner is the kind of weeknight meal that looks and tastes like you put in 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 is completely homemade — just raw walnuts, fresh basil, olive oil, lemon juice, and garlic — so you know exactly what's going in it, with zero mystery ingredients or store-bought shortcuts to second-guess. Almond flour and finely chopped walnuts keep the meatballs tender and cohesive without any breadcrumbs, and a few spoonfuls of pesto get mixed right into the meat for flavor that goes all the way through. Everything cooks on a single pan at 425°F, so cleanup is minimal and the edges of the zucchini get that irresistible light char while the tomatoes collapse into a jammy, saucy base. A squeeze of fresh lemon and a handful of basil leaves at the end make it feel genuinely restaurant-worthy. It's a complete, satisfying meal that happens to be free of hazelnuts at every single step.
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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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