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

Total time45 min

Prep time20 min

Cook time25 min

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

Everything on this sheet pan is cooked in extra virgin olive oil — no canola, no vegetable oil, no mystery blends — making it a genuinely satisfying weeknight dinner that doesn't require any label-reading or substitutions. The meatballs get their binding from almond flour and a finely chopped handful of walnuts instead of breadcrumbs, which keeps the texture tender and the ingredient list clean. A quick walnut-basil pesto gets blended right at home with olive oil and lemon, so you're not relying on any jarred sauce that might sneak in refined oils. That same pesto does double duty — stirred into the meatball mixture before roasting and then spooned back over the top when everything comes out of the oven, building layers of bright, herby flavor. The zucchini softens and picks up golden edges while the cherry tomatoes burst into a jammy, glossy sauce that coats the vegetables beautifully. It all comes together on a single pan, which means minimal cleanup and maximum payoff. Finish with a squeeze of lemon and a few fresh basil leaves and this one is genuinely hard to beat.

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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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