These BBQ Turkey Meatballs are all about flavor and simplicity. Just a few ingredients and a BBQ sauce glaze gives you an incredible smoked BBQ Turkey Meatball recipe. Whether you have a Big Green Egg or a Pellet Grill, these will work on any smoker you have.
Sometimes we want a healthier alternative to beef. And turkey and chicken can fit that role. We also want easy weeknight meals, and these are great for that. Adding some simple ingredients to ground turkey to make the flavor shine is complemented with a BBQ sauce glaze after they are done for the ultimate BBQ Turkey Meatballs.
Table of Contents
Ingredients + Substitutions
- Ground Turkey – We look for ground turkey that isn’t super lean, ideally 90/10 (90% lean, 10% fat). But sometimes you can’t find that. If you can only fine very lean turkey, then you may need to adjust the liquid portions up to bind together the meatballs. You can also substitute cup for cup with ground chicken.
- Onion – Onion adds both texture and flavor. We prefer red onion, but you can also go with a softer yellow or white onion depending on your flavor preference.
- Panko – Panko helps to absorb excess liquid and assist in binding together and creating a firm meatball. You can substitute with breadcrumbs or gluten-free panko.
- Garlic – Finely chopped garlic infuses flavor into the meatballs.
- Seasoning – We use kosher salt and coarse black pepper for simplicity since we’re flavoring them at the end with the BBQ sauce. You can add your favorite BBQ Seasonings you own or want to make like our popular turkey rub.
- Worcestershire Sauce – Adds acidity and an umami, or savory, flavor to the turkey meatballs. Alternatively you can use soy sauce in the same portions.
- Egg – One egg binds together the ingredients.
- BBQ Sauce – We are using our homemade Red Wine BBQ Sauce, which you can buy online or make at home. Alternatively you can use any of our BBQ sauces or your favorite store-bought sauce.
Preparation
In a large bowl combine all the ingredients using your hands. Form the meatballs into golf ball size rounds. For easier handling, place the formed turkey meatballs onto a cookie drying rack and just place that one rack on the smoker versus each individual meatball. This is a great time saver and allows you to get all the meatballs onto the smoker at once (vs one by one).
Chef Tip
If the turkey meatballs seem too wet, then consider adding more panko in 1 tablespoon increments.
Alternatively you can also form the meatballs and then place them covered on a sheet tray in your refrigerator for an hour to help them form.
Recipe Steps
- Prepare your smoker using an indirect cooking method and targeting 250 degrees Fahrenheit. We recommend a fruit wood like apple or cherry.
- Place the turkey meatballs onto the smoker grill grates over indirect heat. Smoke for up to an hour or until the BBQ turkey meatballs reach an internal temperature of 165 degrees Fahrenheit using an instant read meat thermometer like the Thermoworks Thermapen One.
- Remove from the smoker and then toss with the BBQ sauce. Serve warm.
If using a gas grill then follow our guide on how to smoke on a gas grill.
Frequently Asked Questions (FAQ)
Yes, you can substitute the same portion size of ground chicken for ground turkey.
What To Make With This Dish
Anytime we make meatballs we love to serve with quick pickled vegetables.
Tools Used
- Cookie drying rack – Makes for speedy on and off the smoker for the BBQ turkey meatballs.
- Long Tongs – Always easy to remove anything from the grill or smoker.
- Instant Read Thermometer – Our go to thermometer is the Thermoworks Thermapen One or the Thermopop.
Other Meatball Inspired Recipe Ideas
Buy Our sauce
Red Wine BBQ Sauce
Born from wildfires. Turned into BBQ Sauce. Smoky, balanced, delicious. Available shipped to your doorstep throughout the US.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Smoked BBQ Turkey Meatballs Recipe
Equipment
Ingredients
- 1 pound ground turkey
- ¼ cup finely diced red onion, (You can sub with any onion you enjoy)
- ¼ cup panko
- 1 egg, beaten
- 2 cloves garlic, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon coarse black pepper
- 1 teaspoon kosher salt
- 1 cup Red Wine BBQ sauce
Instructions
- Preparation: In a large bowl combine all the ingredients using your hands. Form the meatballs into golf ball-sized rounds. For easier handling, place the formed turkey meatballs onto a cookie drying rack and just place that one rack on the smoker versus each meatball.
- Prepare Smoker: Prepare your smoker using an indirect cooking method and targeting 250 degrees Fahrenheit. We recommend a fruit wood like apple or cherry.
- Smoke: Place the turkey meatballs onto the smoker grill grates over indirect heat. Smoke for up to an hour or until the BBQ turkey meatballs reach an internal temperature of 165 degrees Fahrenheit using an instant read meat thermometer like the Thermoworks Thermapen One.
- Sauce: Remove from the smoker and then toss with your favorite BBQ sauce. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
