1. Make the Meatballs

Start by preheating your grill, broiler, or skillet to medium-high heat. If you’re using a grill, oil the grates to prevent sticking.

• In a large bowl, combine the ground turkey (or beef) with the breadcrumbs, Parmesan, egg, minced garlic, oregano, basil, red pepper flakes, salt, and pepper.
• Mix everything gently with your hands or a spoon, but be careful not to overwork the meat—it can make the meatballs tough.
• Once mixed, roll the mixture into small meatballs, about 1-1.5 inches in diameter. You should get around 16 meatballs.

2. Prepare the Vegetables

While you’re prepping the meatballs, chop your veggies into chunks or rounds. If you’re using cherry tomatoes, leave them whole.

• Toss the vegetables in olive oil, garlic powder, smoked paprika, salt, and black pepper. This gives them a nice coating that helps them cook evenly and adds flavor.
• Thread the vegetables onto the skewers, alternating between peppers, zucchini, onions, and cherry tomatoes. You can use wooden or metal skewers, but if you’re using wooden skewers, make sure to soak them in water for about 30 minutes before grilling to prevent them from burning.

3. Cook the Skewers

• Place the meatballs and vegetable skewers onto the preheated grill or under the broiler.
• Grill or broil the skewers for about 12-15 minutes, turning them occasionally, until the meatballs are fully cooked through (an internal temperature of 165°F) and the vegetables are tender and slightly charred.
• If you’re using a stovetop skillet, heat a little olive oil in the pan and cook the meatballs until browned and cooked through, about 10 minutes. Then, add the veggies to the skillet, turning frequently until they’re softened and slightly golden.

4. Serve and Enjoy!

Once the skewers are done, carefully remove them from the grill or pan. Let the meatballs rest for a minute or two before serving. The veggies should be slightly crispy on the outside and tender on the inside, and the meatballs should be juicy and full of flavor.