Recipe: Grilled Turkey Meatballs with Summer Sauce

Khalil shares a recipe that keeps on giving.

By Khalil Hymore

On a hot summer day, sometimes it best to leave the oven off and cook outdoors. It's actually quite remarkable how many dishes can be prepared on the grill with much less effort. Usually meatballs and sauce require frying meatballs in batches in hot oil and finishing them in a steamy pot of slow-cooked tomato sauce. Fine for cold winter afternoon, but not for a summer week night meal. Once the grill is heated, I like to double whatever I am cooking to ensure that I have leftovers later in the week.


My aunt and uncle in California grill at least once a week, rain or shine, summer or winter, and they always grill up enough chicken, fish, and veggies to feed an army. This allows my aunt to easily whip up lunches and dinners later in the week, reinterpreting the bounty.

Makes 6 servings

For the Sauce:

4 large ripe tomatoes, seeded and chopped
2 large garlic cloves, minced
1/2 cup chopped fresh basil
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper

For the Meatballs:

2 pounds ground turkey
1 cup fresh bread crumbs
1 medium onion, grated
3 large cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
3 tablespoons fresh chopped basil
2 tablespoons fresh chopped thyme
1 teaspoon kosher or sea salt
3/4 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
2 large eggs, lightly beaten

Combine all of the sauce ingredients together and let stand. Heat grill over medium heat. Combine all of the meatball ingredients together and form into 2-inch meatballs (about 16). Skewer 3 or 4 meatballs onto skewers and grill, turning every few minutes, until cooked through, 8 to 10 minutes. Serve with sauce and, if desired, additional Parmesan cheese.