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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 5 tablespoons - olive oil, divided
  • 1/3 cups - dried Italian-style bread crumbs
  • 1/3 cups - milk
  • 1/2 cups - grated Parmesan cheese, plus shredded Parmesan for serving
  • 3 tablespoons - chopped flat-leaf parsley, plus whole leaves for serving
  • 3 tablespoons - chopped fresh basil, plus whole leaves for serving
  • 1 teaspoons - kosher salt, divided
  • 1 teaspoons - pepper, divided
  • 1 tablespoons - chopped Calabrian chiles OR 1/4 tsp cayenne
  • 1 pounds - ground turkey, preferably thigh meat
  • 1 pounds - chicken or turkey Italian sausage, preferably bulk
  • 2 pounds - small red potatoes, cut into 1-1/2 inch chunks or halves
  • 1 - large onion, cut into slim wedges
  • 4 - medium carrots, sliced diagonally
  • 4 teaspoons - cornstarch
  • Directions:

    (See below for Make Ahead directions)

    1. In a firepit, build a wood fire about as wide as the cooking grate. Let it burn to low flames and embers (1 to 1-1/2 hours or use charcoal); fire is ready when you can hold your hand 5 inches above grate for only 5 to 7 seconds. Cut 6 sheets of heavy-duty foil into 18-inch squares. Brush or rub center of each with a little oil; set on work surface.

    2. In a large bowl, combine bread crumbs, milk, grated Parmesan, chopped parsley and basil, 1/2 teaspoon each salt and pepper, and the chopped chile. Add ground turkey and sausage (squeeze it from casings if it's in links). Stir until well blended, then shape into 18 balls, setting on parchment paper or plates.

    3. Put 3 meatballs in the center of each foil sheet, then divided potatoes, onion, and carrots among sheets. In a small bowl, combine remaining 1/4 cup oil, 1/3 cup water, the cornstarch, and remaining 1/2 teaspoon each salt and pepper; spoon over ingredients on foil, stirring sauce as you go.

    4. On each bundle, bring the 2 opposite sides of foil together across the middle and fold to make a seam 1 inch wide. Fold seam on itself again, then fold it flat on packet. Fold ends on themselves about 1 inch, then repeat to seal securely.

    5. Set bundles on grill and cook, turning over with tongs every 10 minutes, until vegetables are tender and meatballs are cooked through, about 30 minutes (to check, open with knife).

    6. Protecting hands with grilling gloves, open packets (or snip off ends of foil with scissors) and scoop food onto plates. Snip whole parsley and basil leaves on top and serve with more chiles and shredded Parmesan.

    MAKE AHEAD: Freeze meatballs (step 2) on baking sheets lined with parchment paper until solid; then transfer to resealable plastic bags, double-lined with parchment. Pack frozen in your cooler and thaw before cooking (takes 1 to 2 days). You can also chill packets (through step 4) in cooler for up to 6 hours.

    Brief Description

    Foil packets of meatballs and veggies cooked over the grill; perfect for camping trips.

    Main Ingredient:

    ground turkey

    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 1 hour(s)
    Cook Time: 30 min


    Sunset Magazine

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    Posted On:

    April 22, 2015

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