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

Total time45 min

Prep time20 min

Cook time25 min

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

Sheet pan dinners are already a weeknight hero, but this one earns extra points for how much flavor it packs onto a single tray. Ground turkey meatballs get bound with almond flour and finely chopped walnuts instead of breadcrumbs, which keeps things light while adding a subtle richness that pairs beautifully with the bright, herby pesto. That pesto — made from scratch with fresh basil, raw walnuts, lemon juice, and olive oil — does double duty, mixing right into the meatball mixture and then spooning over the top once everything comes out of the oven. Zucchini and cherry tomatoes roast alongside the meatballs, softening and caramelizing until the tomatoes burst and mingle with the pan juices in the best possible way. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many store-bought sauces and seasoning blends. Every component is made from scratch with straightforward, easy-to-verify ingredients, so there's no label-reading anxiety involved. Finish with a squeeze of lemon and a few fresh basil leaves, and dinner looks and tastes like something you'd order at a restaurant.

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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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