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

Total time45 min

Prep time20 min

Cook time25 min

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

Everything comes together on a single pan, which means big flavor and minimal cleanup — always a win on a busy weeknight. The meatballs get their tender texture from almond flour and finely chopped walnuts instead of any grain-based binder, so there's no breadcrumb worry here and the result is genuinely juicy and satisfying. A homemade walnut-basil pesto does double duty, mixing right into the meat mixture and then getting spooned over the top at the end for a fresh, herby finish. While the meatballs roast, the zucchini softens and the cherry tomatoes burst into a jammy, glossy sauce that coats everything beautifully. A squeeze of lemon at the table brightens the whole dish and makes the flavors pop. It's the kind of meal that looks impressive enough for company but is straightforward enough to pull off any night of the week.

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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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