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

Total time45 min

Prep time20 min

Cook time25 min

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

Everything comes together on a single pan, which means bold flavors and minimal cleanup — a combination that's hard to argue with. The turkey meatballs are kept juicy and tender with almond flour and finely chopped walnuts mixed right into the blend, while a bright, garlicky walnut-basil pesto does double duty: it seasons the meatballs before they roast and gets spooned back over everything at the finish. Zucchini and cherry tomatoes roast alongside until the tomatoes burst and the squash picks up those irresistible caramelized edges, then the whole pan gets tossed in the released juices for a naturally saucy result. Because the pesto is made from scratch with whole, simple ingredients, you sidestep the store-bought versions that can carry hidden allergens or vague "processed in a facility" warnings. Walnuts appear in both the pesto and the meatballs, so every bite has a subtle richness and satisfying texture without a single peanut in sight. A squeeze of lemon and a handful of fresh basil at the end lifts the whole dish and makes it feel genuinely restaurant-worthy on a weeknight.

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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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