Macadamia 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 turkey meatballs are kept tender and flavorful with almond flour, finely chopped walnuts, and a few spoonfuls of bright, garlicky walnut-basil pesto folded right into the mix — so the flavor goes all the way through, not just on top. While the meatballs roast, the zucchini softens at the edges and the cherry tomatoes burst into something almost saucy, making the vegetables feel like a real part of the dish rather than an afterthought. A final spoonful of fresh pesto over everything at the end keeps the herby, lemony notes vivid and alive. Every ingredient here is straightforward and easy to source, with no exotic nuts or specialty items to track down — just clean, whole-food staples that happen to come together beautifully. Serve it straight from the pan with a squeeze of lemon and a few torn basil leaves for a weeknight dinner that looks and tastes like you put in way more effort than you did.
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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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