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

Total time45 min

Prep time20 min

Cook time25 min

Oats 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. Instead of breadcrumbs, the meatballs get their structure from almond flour and finely chopped walnuts, which means every bite is hearty and flavorful without a single grain in sight. That swap is a quiet genius move — the walnuts add a subtle richness that plain binders just can't match. The homemade pesto does double duty here, folded right into the meat mixture and then spooned generously over the top after roasting, so the flavor runs all the way through. Everything cooks on a single pan at 425°F, so the tomatoes collapse into jammy little pools and the zucchini picks up those gorgeous browned edges. A squeeze of lemon at the end ties the whole thing together and makes the fresh basil pop. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.

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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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