1 lb Ground Turkey breast
1 lb Hot Italian turkey sausage
1 Clove fresh garlic, minced
1 tbsp prepared pesto
1 tbsp sun-dried tomatoes, minced
1 tbsp grated Parmesan cheese
1/2 c panko bread crumbs
1/2 c olive oil
1 tsp salt
1/2 tsp 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°F.