MSG 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 get their tender texture from almond flour and finely chopped walnuts instead of breadcrumbs, and a few spoonfuls of homemade walnut-basil pesto folded right into the mixture give them a deeply savory, herby flavor from the inside out. That pesto — blended from raw walnuts, fresh basil, lemon juice, garlic, and olive oil — is completely scratch-made, so you know exactly what's in it with zero mystery additives or flavor enhancers. For anyone navigating hidden glutamates in packaged sauces and seasoning blends, cooking from whole, recognizable ingredients like these is the most reliable path forward. The zucchini and cherry tomatoes roast alongside the meatballs until the tomatoes burst and the squash picks up golden edges, then everything gets tossed together in those sweet, jammy pan juices. A final spoonful of pesto over the top and a squeeze of lemon pull the whole dish into something that feels genuinely restaurant-worthy. It's a weeknight dinner that looks impressive, tastes bright and rich, and keeps things clean from start to finish.
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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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