| 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 |
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- 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.
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