Honey Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Everything comes together on a single pan, which means big flavor and minimal cleanup — always a win on a weeknight. The turkey meatballs get their richness from finely chopped walnuts and almond flour mixed right into the meat, giving them a satisfying texture without any breadcrumbs or sweeteners hiding in the mix. A vibrant homemade walnut-basil pesto does double duty here: some gets folded into the meatball mixture before roasting, and the rest gets spooned over everything straight out of the oven for a fresh, herby finish. The zucchini softens and caramelizes at the edges while the cherry tomatoes burst and collapse into a jammy, glossy sauce that coats the vegetables beautifully. Because every component is made from scratch with whole, straightforward ingredients, there's no need to scan labels for hidden sweeteners — this is genuinely clean cooking that doesn't feel like a compromise. Finish with a squeeze of lemon and a few torn basil leaves, and you've got a colorful, restaurant-worthy plate that tastes as good as it looks.
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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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