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

Total time45 min

Prep time20 min

Cook time25 min

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

This sheet pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Juicy turkey meatballs get a double hit of flavor from a bright, walnut-basil pesto — some goes right into the meat mixture, and the rest gets spooned over everything fresh out of the oven. Almond flour and finely chopped walnuts keep the meatballs tender and cohesive without any breadcrumbs, while zucchini and burst cherry tomatoes roast alongside for a built-in side that soaks up all those gorgeous pan juices. The whole thing comes together on a single sheet pan at 425°F, so cleanup is minimal and the oven does the heavy lifting. Every ingredient here is straightforward and easy to verify, which matters when you're navigating spice blends and store-bought sauces that often sneak in unwanted additions — this homemade pesto keeps you in full control. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got a colorful, satisfying dinner that genuinely earns its place in the regular rotation.

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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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