High Fructose Corn Syrup Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
This sheet pan dinner is the kind of weeknight meal that looks impressive but comes together with minimal fuss — juicy turkey meatballs, roasted zucchini, and burst cherry tomatoes all finished with a bright, herby walnut pesto. The homemade pesto is the real star here, blending fresh basil, raw walnuts, lemon juice, garlic, and olive oil into a coarse, fragrant sauce that gets folded right into the meatball mixture and spooned over the top at the end. That double hit of pesto is what makes every bite so deeply flavorful. Avoiding high fructose corn syrup can be trickier than it sounds when it comes to store-bought sauces, condiments, and even pre-seasoned proteins — but this recipe sidesteps all of that by building everything from scratch with whole, recognizable ingredients. Almond flour and finely chopped walnuts replace breadcrumbs as the binder, keeping the meatballs tender without reaching for any packaged shortcuts. Everything roasts together on one pan at 425°F, so the tomatoes collapse into a jammy, savory base and the zucchini picks up those lightly caramelized edges that make vegetables genuinely exciting. Finish with a squeeze of lemon and a few fresh basil leaves, and dinner is done.
About FigFig 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
- 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!