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

Total time45 min

Prep time20 min

Cook time25 min

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

This sheet pan dinner is the kind of weeknight meal that looks impressive but comes together with minimal fuss — tender turkey meatballs, jammy burst tomatoes, and golden-edged zucchini all roasting together on a single pan. The homemade walnut-basil pesto does double duty here, getting mixed right into the meatball mixture for deep, herby flavor and then spooned over the top just before serving. Almond flour and finely chopped walnuts keep the meatballs moist and bound together without any grain-based fillers, which also means the whole dish is naturally free of the condiments and binders that can sneak mustard into store-bought versions. Roasting everything at 425°F gives the vegetables that slightly caramelized, blistered finish that makes them taste far more exciting than a simple sauté. A squeeze of fresh lemon at the end brightens the whole plate and ties the pesto's richness together beautifully. It's a complete, colorful dinner with almost no cleanup — and every component is made from scratch, so you know exactly what's in it.

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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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