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

Total time45 min

Prep time20 min

Cook time25 min

Mushroom 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. Ground turkey meatballs get a serious flavor boost from a homemade walnut-basil pesto that's blended right into the mixture before roasting, so every bite is herby and rich from the inside out. Almond flour and finely chopped walnuts keep the meatballs tender and satisfying without any fillers you'd have to second-guess. Zucchini and cherry tomatoes roast alongside them at high heat until the edges caramelize and the tomatoes burst into a jammy, glossy sauce that coats everything beautifully. Once the pan comes out of the oven, a generous spoonful of the remaining pesto goes straight over the top, pulling the whole dish together with bright lemon and fresh basil. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — no mushrooms hiding in the sauce, the meatball mix, or anywhere else on the pan. Serve it straight from the sheet pan with a squeeze of lemon and dinner is done.

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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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