PCOS Friendly Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

Total time45 min

Prep time20 min

Cook time25 min

PCOS Friendly Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes

This sheet pan dinner is the kind of meal that feels indulgent but is quietly doing a lot of good work for your body. Lean ground turkey gets mixed with almond flour, finely chopped walnuts, and a generous spoonful of homemade walnut-basil pesto right in the meatball mixture itself, so every bite is packed with protein and healthy fats that help support stable blood sugar. The pesto — made from scratch with raw walnuts, fresh basil, olive oil, lemon, and garlic — is free from the refined fillers and added sugars that can sneak into store-bought versions. Zucchini and cherry tomatoes roast alongside the meatballs on the same pan, bringing in fiber and antioxidants without any starchy carbs that tend to spike insulin levels. When the tomatoes burst and collapse in the oven, their juices mingle with the vegetables in the most satisfying way, and a final spoonful of pesto over the finished meatballs ties everything together beautifully. It's a genuinely easy weeknight dinner that checks every box — anti-inflammatory ingredients, balanced macros, minimal cleanup — without tasting like "health food" in the least.

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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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