Heat your pellet grill to 250 °F.
Put the ground turkey, garlic, herbs, cheese, and seasoning in a bowl and mix thoroughly
Form into small balls around 1 inch in diameter, rolling them between your palms, and place on a floured tray or plate. You can use a cookie scoop if that helps.
Place the meatballs on the grill and cook for 15 minutes.
Meanwhile, make the sauce.
Heat the olive oil in a pan and gently fry the shallots until soft.
Add the tomatoes and a pinch of chili flakes, bring to a boil and simmer for 5 minutes.
After the meatballs have cooked for 15 minutes turn up the grill to 350 °F and give them another 6 or 7 minutes. Check with a temperature probe to see that they have reached an internal temperature of 165 °F.
While they rest, covered in foil, for 5 minutes add the basil to the sauce.
Serve on cooked spaghetti or with the sides of your choice.