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

Total time45 min

Prep time20 min

Cook time25 min

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

Everything comes together on a single pan, which means less cleanup and more time to actually enjoy dinner. The meatballs are built on ground turkey, almond flour, and finely chopped walnuts — no wheat-based binders or fillers that could sneak lupin into the mix — so they hold together beautifully while staying light and tender. A walnut-basil pesto made entirely from scratch ties the whole dish together, and a few spoonfuls get folded right into the meat mixture before roasting for deep, herby flavor from the inside out. The zucchini and cherry tomatoes roast alongside the meatballs until the edges caramelize and the tomatoes burst into a jammy, glossy sauce that coats everything on the pan. A final drizzle of the remaining pesto right before serving makes it look like something from a restaurant, but the sheet pan did all the heavy lifting. Bright lemon wedges and fresh basil at the table keep the flavors lively and fresh. It's the kind of weeknight dinner that feels genuinely special without requiring any extra effort.

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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
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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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