Pork Free Sheet Pan Turkey Meatballs with Pesto, Walnuts, Zucchini & Tomatoes
Everything comes together on a single pan, which means less cleanup and more time to actually enjoy dinner. Ground turkey stands in beautifully here, keeping the meatballs juicy and satisfying without any pork in sight — a relief when so many store-bought or restaurant versions sneak it in. The secret weapon is a walnut-basil pesto made right in your blender, and a generous spoonful of it goes directly into the meatball mixture before roasting, layering in herby, nutty flavor from the inside out. Almond flour and finely chopped walnuts bind everything together while adding a subtle richness that makes these meatballs genuinely hard to stop eating. While the meatballs roast, zucchini half-moons and cherry tomatoes caramelize alongside them, the tomatoes eventually bursting into a jammy, glossy sauce that coats the vegetables beautifully. A final drizzle of the remaining pesto over everything ties the whole pan together with bright lemon and fresh basil. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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