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

Total time45 min

Prep time20 min

Cook time25 min

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

Sheet pan dinners don't get much more satisfying than this — juicy turkey meatballs roasted alongside tender zucchini and burst cherry tomatoes, all finished with a bright, garlicky walnut-basil pesto. The pesto does double duty here, getting mixed right into the meatball mixture before roasting and then spooned over the top at the end, so every bite is layered with herby, lemony flavor. Almond flour and finely chopped walnuts keep the meatballs tender and cohesive without any of the warm spices that so many classic meatball recipes lean on — no hidden seasonings to second-guess, just clean, straightforward ingredients. Everything roasts together on a single pan at 425°F, which means the tomatoes collapse into a jammy, saucy coating for the vegetables while the meatballs develop a gorgeous golden exterior. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Finish with a squeeze of lemon and a few fresh basil leaves and you've got a complete, colorful meal straight from the oven.

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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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