|1 Pound GROUND TURKEY BREAST|
|1 Pound HOT ITALIAN TURKEY SAUSAGE|
|1 Clove fresh garlic, minced|
|1 Tablespoon prepared pesto|
|1 Tablespoon sun-dried tomatoes, minced|
|1 Tablespoon grated Parmesan cheese|
|1/2 Cup panko bread crumbs|
|1/2 Cup olive oil|
|1 Teaspoon salt|
|1/2 Teaspoon black pepper|
- In a large bowl, combine all ingredients. Portion into 4-ounce balls. Spray meatballs with nonstick cooking spray.
- Set up a grill for both direct and indirect cooking. On the preheated grill, place meatballs over direct heat. Allow turkey meatballs to sear and become marked with grill marks.
- Transfer turkey meatballs to the indirect side of the grill. Close the grill cover and continue to cook for about 8-10 minutes or until the internal temperature reaches 165 degrees F.