
Sheet pan dinners are already a weeknight hero, but this one earns extra points for being genuinely crave-worthy from start to finish. The meatballs stay juicy and tender thanks to almond flour and finely chopped walnuts standing in for the usual breadcrumbs — no wheat required, and honestly no sacrifice in texture either. A vibrant walnut-basil pesto gets stirred right into the turkey mixture before roasting, then spooned over the top at the end for a double hit of herby, garlicky flavor. Meanwhile, zucchini and cherry tomatoes roast alongside until the tomatoes burst and the zucchini picks up those irresistible golden edges. Everything comes together on a single pan in the oven, which means minimal cleanup and maximum payoff. A squeeze of lemon and a few fresh basil leaves at the end brighten the whole dish and make it feel a little fancy without any extra effort. It's the kind of meal that's easy enough for a Tuesday but impressive enough to put in front of guests.
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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.
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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