Paleo Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Total time45 min

Prep time20 min

Cook time25 min

Paleo Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Everything comes together on a single pan, which means big, satisfying flavor with minimal cleanup — always a win on a busy weeknight. The meatballs get their tender texture from almond flour and finely chopped walnuts instead of breadcrumbs, keeping things completely grain-free without sacrificing that hearty, satisfying bite. A homemade walnut-basil pesto does double duty here: some gets mixed right into the meat for depth, and the rest gets spooned over the top after roasting for a bright, herby finish. Zucchini and cherry tomatoes roast alongside the meatballs until the tomatoes burst and the zucchini picks up golden edges, creating a naturally saucy base that pulls the whole dish together. Every ingredient on this list — ground turkey, eggs, olive oil, fresh vegetables — fits cleanly within ancestral eating principles, so there's no need to audit labels or swap anything out. A squeeze of lemon at the end lifts all those rich, roasted flavors and makes the dish feel fresh rather than heavy. This is the kind of meal that looks impressive enough to serve to guests but is genuinely simple enough to make on a Tuesday night.

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Ingredients

4 servings

For the pesto

½ cup raw walnuts
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Pure Living Sprouted Walnuts With Salt
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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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