
Sheet pan dinners rarely feel this vibrant or this satisfying, and this one delivers on both fronts. Ground turkey meatballs get a serious flavor boost from a walnut-basil pesto that's blended right at home — no store-bought sauce with mystery ingredients needed. The pesto does double duty, going into the meatball mixture itself and then spooned over the top after roasting, so every bite is deeply herby and bright. Almond flour and finely chopped walnuts keep the meatballs tender and cohesive without any grain-based fillers, while zucchini and cherry tomatoes roast alongside at 425°F until caramelized and jammy. Everything comes together on a single pan, which means minimal cleanup and maximum weeknight appeal. A squeeze of lemon at the end ties all those savory, nutty, fresh flavors together beautifully. It's the kind of meal that looks impressive enough for company but is genuinely easy to pull off any night of the week.
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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.
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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