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

Total time45 min

Prep time20 min

Cook time25 min

Shellfish 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. The meatballs are built around lean ground turkey, bound with almond flour and finely chopped walnuts for a texture that stays tender without feeling dense. A homemade walnut-basil pesto does double duty here — some gets mixed right into the meat for deep, herby flavor, and the rest gets spooned over everything straight out of the oven. Zucchini and cherry tomatoes roast alongside the meatballs at high heat, so the edges caramelize and the tomatoes burst into a jammy, glossy sauce that coats the vegetables beautifully. There's nothing in this recipe that comes from the sea, so anyone avoiding shellfish can dig in without scanning labels or second-guessing a single ingredient. A squeeze of lemon and a few fresh basil leaves at the end brighten the whole dish and make it feel just a little bit fancy for a weeknight meal.

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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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