Nitrate & Nitrite Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Sheet pan dinners rarely feel this vibrant or this satisfying, and this one delivers on both counts. Ground turkey gets mixed with almond flour, finely chopped walnuts, and a few spoonfuls of homemade walnut-basil pesto right in the bowl, so every meatball is packed with flavor before it even hits the oven. The same pesto — made from scratch with raw walnuts, fresh basil, lemon juice, garlic, and olive oil — gets spooned over the finished meatballs at the end, giving you that bright, herby punch in every bite. Zucchini and cherry tomatoes roast alongside everything on the same pan, turning tender and jammy while the meatballs cook through to a perfect 165°F. For anyone avoiding processed meats and cured products that typically sneak in unwanted additives, this recipe is a genuinely satisfying alternative — every single ingredient is whole and straightforward. The burst tomatoes release their juices right on the pan, creating a natural sauce that ties the whole dish together without any extra effort. Finish with a squeeze of lemon and a few fresh basil leaves, and dinner looks like it took far more work than it actually 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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