Paraben Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Everything comes together on a single pan, which means less cleanup and more time actually enjoying dinner. Ground turkey gets mixed with almond flour, finely chopped walnuts, and a few spoonfuls of a bright, walnut-basil pesto before being rolled into tender meatballs that roast alongside zucchini and cherry tomatoes until everything is golden and caramelized. That homemade pesto is the real star here — made entirely from whole, recognizable ingredients like fresh basil, raw walnuts, lemon juice, garlic, and extra virgin olive oil, with no preservatives or additives hiding in the mix. For anyone navigating sensitivities to synthetic preservatives commonly found in packaged sauces and condiments, cooking from scratch like this is the straightforward solution. The burst tomatoes and tender zucchini soak up all those herby, lemony juices at the end, making every bite feel cohesive and intentional. A final spoonful of pesto over the finished meatballs ties the whole dish together beautifully. Serve it with fresh basil and a squeeze of lemon for a weeknight dinner that feels genuinely special.
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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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