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

Total time45 min

Prep time20 min

Cook time25 min

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

This is the kind of weeknight dinner that looks like you tried way harder than you actually did. Juicy turkey meatballs roast alongside tender zucchini and burst cherry tomatoes on a single pan, then everything gets finished with a bright, garlicky walnut-basil pesto that ties it all together beautifully. The pesto does double duty here — some gets mixed right into the meatball mixture for flavor from the inside out, and the rest is spooned over the top just before serving. Almond flour and finely chopped walnuts stand in for the usual breadcrumbs, keeping the texture light and the ingredient list completely free of soy in any form. That matters more than it sounds, because soy hides in a surprising number of store-bought meatballs, jarred pestos, and seasoning blends. Everything here is made from scratch with whole, recognizable ingredients, so you know exactly what's going into the pan. Finish it with a squeeze of lemon and a few fresh basil leaves, and dinner is genuinely done.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!