Everything comes together on a single pan, which means less cleanup and more time actually enjoying dinner. Ground turkey keeps things lean while chopped walnuts folded right into the mixture add richness and a subtle crunch that makes each bite feel more satisfying than your average meatball. The homemade walnut-basil pesto does double duty here — some gets mixed into the meatballs before roasting, and the rest gets spooned over everything once it comes out of the oven, so the flavor builds in layers. Zucchini and cherry tomatoes roast alongside at high heat until the tomatoes burst and the squash picks up those gorgeous browned edges, creating a naturally saucy base that needs nothing extra. Olive oil, fresh basil, lemon, and plenty of vegetables are the backbone of this kind of eating, and this recipe leans into all of them without feeling restrictive or bland. A squeeze of lemon at the end brightens the whole pan and ties the pesto, turkey, and roasted vegetables into something that tastes genuinely vibrant. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is honestly straightforward to pull off.
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Learn more →4 servings
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.
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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