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    You are here: Home » Food » Poultry

    Smoked Turkey Meatballs with Bacon Paste – The Secret Ingredient

    March 1, 2020 By Mary 51 Comments

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    Jump to Recipe

    Smoked Turkey Meatballs are going to change your perception of flavor. Adding bacon paste to ground chicken or turkey is going to add an amazing flavor and help with binding the meat together. The slowly smoke the meatballs and add to your favorite pasta dishes.

    Smoked Turkey Meatballs with Bacon Paste

    Recipe Highlights

    • Bacon paste is ground up and added to the ground turkey for both flavor and to bind the meatballs. It’s also great for turkey burgers.
    • Smoking them for up to one hour will add a delicious smokey flavor.
    • Serve smoked turkey meatballs as an appetizer, or with your favorite pasta dish. Or make them into a meatball sandwich.

    That’s right. Bacon paste.

    See, the problem with regular lean ground turkey (or chicken) is that it can easily dry out creating a product that is not as desirable for a carnivore to eat as its juicy beefy counterparts. It’s also pretty bland.

    Now the greatest thing about bacon paste is that this isn’t a store bought product you have to seek out at a specialty store (although it wouldn’t surprise me if someone has thought to jar it up and sell it!).

    Jump to:
    • Recipe Highlights
    • What is Bacon Paste?
    • Meatball Ingredients
    • Equipment
    • How to Make Bacon Paste and Meatballs
    • How to Smoke Turkey Meatballs
    • As An Appetizer
    • Cooking Method Alternatives
    • Tips
    • Wine Pairing for Smoked Turkey Meatballs
    • Other Meatball Recipe Ideas
    • More Tasty Uses for Bacon Paste
    • Smoked Turkey Meatballs Recipe with Bacon Paste

    What is Bacon Paste?

    I’m not talking about crispy cooked bacon (not that there’s anything wrong with crispy bacon). I’m talking about bacon paste. Bacon paste is raw bacon that is blended in a food processor until it is the consistency of a sticky paste.

    The very first time we started cooking with bacon paste was to amp up the flavor of boring ground turkey and chicken. I first learned this amazing trick about a gazillion years ago from a Bon Appétit article (though I’ve purged my old magazines so not sure exactly where it all started). But the technique is unforgettable, and ridiculously easy.

    Meatball Ingredients

    • Thick cut bacon: Peppered or other flavored bacons work great.
    • Ground turkey: We use 1 pound of 90/10 ground turkey which is 90% lean and 10% fat.
    • Egg – Helps with the binding along with bacon paste.
    • Garlic clove
    • White onion – You can also use yellow. Red onion will have a very oniony flavor.
    • Pecorino Romano Cheese – You can substitute with Parmesan cheese, freshly grated.
    • Panko bread crumbs – If you prefer regular breadcrumbs you can use those.
    • Seasoning: Red pepper flakes, kosher salt, and ground pepper

    Equipment

    • Food Processor: You want a good strong food processor to get the paste to the right consistency.
    • Sheet Pan and Cookie Drying Rack: To get smoke flavor throughout the turkey meatballs it’s best to place a cookie drying rack into a sheet tray and then place the meatballs on the cookie drying rack. Then put them in the smoker. For easier clean up add parchment paper or aluminum foil under the cookie sheet to collect the fat that drips.
    • Instant Read Thermometer: A good instant read thermometer like the Thermoworks Thermapen One is important so you can check the internal temperature of the smoked turkey meatballs and avoid overcooking them.

    How to Make Bacon Paste and Meatballs

    1. Simply take a couple strips of uncooked bacon, cut it in quarters, put into a food processor, and pulse until it turns into a paste-like consistency, and then add it to the ground turkey. This also works well with beef burgers, pork/beef meatballs, but my favorite is to add it to poultry. It adds incredible flavor to ground turkey or chicken without adding much fat or excess calories.
    2. The ratio we use is 2 pieces of thick cut uncooked bacon for every 1 pound of ground meat. That’s all you need to add a boatload of delicious flavor to your meatballs…. Seriously, a boatload!
    3. Adding this raw bacon paste to your meatballs adds incredible flavor as well as moisture (from the fat) to ensure your meatballs don’t dry out.
    Chopped up raw bacon in a food processor.
    Bacon paste in a food processor after it's been pulsed.
    Ingredients for smoked turkey meatballs in a large bowl.
    Turkey meatballs on a sheet pan.

    How to Smoke Turkey Meatballs

    1. Preparation: Preheat your smoker to 225 degrees Fahrenheit (108 Celsius) using fruit wood or oak. Prepare the meatballs while the smoker warms up.
    2. Smoke: Place the meatballs onto a cookie drying rack, inside of a sheet pan lined with parchment paper, and smoke the meatballs for up to one hour or until the internal temperature of the meatballs reaches 165 degrees F using a good instant read thermometer.
    3. Serve: Serve with your favorite marinara sauce and pasta. Try it with homemade orecchiette pasta and sauce.
    Buffalo Chicken Meatballs
    You can also smoke larger meatballs right on the grill grates.

    As An Appetizer

    When we cater this is a great appetizer. Warm up your favorite marinara sauce (we use our smoked marinara sauce) and chop up fresh basil. Then on your plate add a small dollop of the sauce, then a piece of the basil, and then top with a meatball. Add a toothpick and it’s ready to go.

    Cooking Method Alternatives

    • Oven Bake: Bake in the oven at 400 degrees F (203 degrees C) for 15 minutes until the reach an internal temperature of 165 degrees F.
    • Pan Fry: Place meatballs in a skillet coated with oil and cook 5-6 minutes until the internal temperature reads 165, and they are browned all over. To avoid splatter use a cover.
    • Gas Grill: If you have a gas grill follow our guide on how to smoke on a gas grill.

    Tips

    Prepare the turkey meatballs up to two days in advance of cooking. This is especially nice if you are scaling up the recipe for an appetizer. If you cook a large quantity in the smoker note that it will take longer to smoke. Always cook to temperature and not time.

    You can smoke the meatballs in advance and store them in the fridge for two days or keep them in the freezer until you’re ready to eat them. Then toss them with your favorite pasta sauce (they are KILLER with smoked marinara sauce), or use for smoked meatball sandwiches.

    Smoked Turkey Meatballs with bacon paste over a bowl of pasta
    Fire and Wine Cookbook

    Wine Pairing for Smoked Turkey Meatballs

    I’m always drawn to classic pairings when it comes to spaghetti and meatballs (or linguine in this case). Let the sauce guide you when it comes to the pairing since the meatballs aren’t intense in flavor. The acidity from the tomato sauce is what you want to focus on, and the savory nature of the meatballs is secondary. Especially after we have smoked them.

    I love Italian-style reds, like Barbera for this. Those made from Sangiovese (like Chianti for ex.) are also classic examples to pair with red sauces. Tomatoes are high in acidity, and Sangiovese has signature acid notes that stand up to most tomato sauces. I also love Nero d’Avola from Sicily for this too. Every bottle of Nero d’Avola reminds me of traveling through Sicily and tasting some of the greatest meatballs I’ve ever had. It just seems like they are made for these smoked turkey meatballs.

    A bowl of pasta with smoked turkey meatballs and a glass of wine

    Other Meatball Recipe Ideas

    Here are some of our favorite meatball recipes.

    • Grilled Buffalo Chicken Meatball: These sliders are delicious served up with a Buffalo flavor and ranch filling.
    • Smoked Cranberry Meatballs: Smoked meatballs then braised and served in a cranberry and wine sauce.
    • BBQ Stuffed Meatballs: These beef meatballs are stuffed with mozarella cheese and glazed with a tangy BBQ sauce.
    • Smoked Lamb Meatballs: Ground lamb slowly smoked and added to a pita sandwich.

    More Tasty Uses for Bacon Paste

    • Smoked Meatball Sandwiches
    • Turkey Burgers
    • Buffalo Chicken Meatball Sliders

    This smoked turkey meatball recipe was originally published in February of 2016 and updated in March of 2023 with more recipe details, photos, and process steps.

    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.

    Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 


    Smoked Turkey Meatballs Recipe with Bacon Paste

    Recipe for easy turkey meatballs and the secret to adding delicious flavor and moisture to turkey meatballs — bacon paste! Learn the trick to amazing meatballs for your favorite pasta dish.
    5 from 6 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 30 minutes minutes
    Servings: 24 meatballs
    Calories: 48kcal
    Author: Mary Cressler | Vindulge
    Cost: $10

    Ingredients

    • 2 slices thick cut bacon Peppered bacon works well with more flavor.
    • 1 pound ground turkey
    • 1 egg
    • 1 garlic clove, finely diced
    • ½ cup Panko crumbs Or ¼ cup regular bread crumbs
    • ⅓ cup Shredded Pecorino Romano Parmesan cheese works as a good substitute
    • ¼ cup onion, finely diced (about ½ medium onion)
    • ½ teaspoon red pepper flakes
    • ½ teaspoon kosher salt
    • ½ teaspoon coarse black pepper
    Prevent your screen from going dark

    Instructions

    Smoked Turkey Meatballs

    • Preparation: Preheat your smoker to 225 degrees Fahrenheit (108 Celsius) using fruit wood or oak. Prepare the meatballs while the smoker warms up.
    • Smoke: Place the meatballs onto a cookie drying rack, inside of a sheet pan lined with parchment paper, and smoke the meatballs for up to one hour or until the internal temperature of the meatballs reaches 165 degrees F using a good instant read thermometer.
    • Serve: Serve with your favorite marinara sauce and pasta or in metballs. For a fun appetizer serve over warmed red sauce, fresh basil, and a toothpick.

    Bacon Paste

    • Pulse: Place the bacon in a food processor and pulse it a few times until it turns into a paste. Transfer to a large bowl.
    • Make Meatballs: Add all other ingredients and gently combine together being careful to not overwork the meat. Roll into golf ball sized balls and place onto a large foil lined baking sheet. Bake 15-10 minutes, or until internal temperature of the meatballs reads at least 165 degrees.

    Notes

    This is for the basic recipe. Feel free to add additional seasonings (like oregano, basil, marjoram, etc.) to the recipe as you see fit.
    Alternative cooking methods:
    • Oven Bake: Bake in the oven at 400 degrees F (203 degrees C) for 15 minutes until the reach an internal temperature of 165 degrees F.
    • Pan Fry: Place meatballs in a skillet coated with oil and cook 5-6 minutes until the internal temperature reads 165, and they are browned all over. To avoid splatter use a cover.

    Nutrition

    Calories: 48kcal | Carbohydrates: 1g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 107mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.3mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge
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    Reader Interactions

    Comments

    1. Linda says

      June 29, 2020 at 4:36 pm

      5 stars
      These are not just good for ‘turkey’ meatballs, these are among the best meatballs ever. They are delicious and do not taste like bacon at all, yet they are tender and flavorful. They’re certainly better than any beef/pork meatballs that I have ever made.

      Reply
    2. Bella B (xoxoBella) says

      February 24, 2016 at 9:56 pm

      Oh my gosh…this looks so good. I would love to be eating this right this minute.

      Reply
      • Mary says

        February 25, 2016 at 10:18 am

        Me too. And it’s barely breakfast time around here right now 😉

        Reply
    3. Melinda says

      February 24, 2016 at 3:46 pm

      What a great tip! I have never had good luck with Turkey meatballs, precisely because they are dry and tasteless. I am going to have to try this tip!

      Reply
      • Mary says

        February 25, 2016 at 10:18 am

        Exactly! We struggled with that for years. Not anymore! This gives great flavor to boring ground turkey!!

        Reply
    4. Jennifer says

      February 24, 2016 at 1:59 pm

      5 stars
      HOLY SH*T This looks amazing, want to come over for dinner? 😛

      Reply
      • Mary says

        February 25, 2016 at 10:17 am

        Hahaha, anytime! Just let us know when to show up and we’ll bring dinner 😉

        Reply
    5. grace says

      February 24, 2016 at 11:11 am

      i missed your mention of bacon paste, so i’m glad you revisited it! what a great idea, and what a delicious way to use it!

      Reply
      • Mary says

        February 24, 2016 at 12:52 pm

        Thanks!! It’s pretty genius. I wish I would have thought of it first. Though I’ve never seen anyone else use it for poultry! Game changer for those attempting to eat healthier meats!

        Reply
    6. Bethany says

      February 24, 2016 at 10:50 am

      Bacon paste!?!?!? My life is forever changed.

      Reply
      • Mary says

        February 24, 2016 at 12:50 pm

        It does that for people! True story.

        Reply
    7. Bobbi from Bobbi's Kozy Kitchen says

      February 24, 2016 at 9:06 am

      I have done this with ground pork, but never thought of using it in turkey or chicken ones!! Love it!

      Reply
      • Mary says

        February 24, 2016 at 12:50 pm

        Tryyyyyyyy it!

        Reply
    8. Ruthie says

      February 24, 2016 at 7:48 am

      Pasta + bacon are my main weaknesses! I have never put all 3 of these together! I know what we are having for dinner tonight!!

      Reply
      • Mary says

        February 24, 2016 at 12:50 pm

        It’s a pretty magical combination!

        Reply
    9. Courtney says

      February 24, 2016 at 1:42 am

      Wow, I have never heard of bacon paste! I’m a vegetarian, but I will pass on to my many carnivore friends! (And I will admit bacon is the one thing I truly miss…:))c

      Reply
      • Mary says

        February 24, 2016 at 12:50 pm

        Yes, please do share with all your carnivore friends!! Also, you’re always welcome to come back to the pork-eating world. I did after being vegetarian for 10 years! 😉

        Reply
    10. Heather with WELLFITandFED says

      February 24, 2016 at 12:56 am

      Oh. My. Gawd. You literally just changed my life. Bacon Paste. What the what!!!!!

      Reply
      • Mary says

        February 24, 2016 at 12:49 pm

        It changed my life too! Truth!!! 😉

        Reply
    11. Leah says

      February 24, 2016 at 12:00 am

      Bacon Paste? I think I must have this in my life!

      Reply
      • Mary says

        February 24, 2016 at 12:32 am

        It’s a great thing to have in your life! I promise!

        Reply
    12. Chelsea says

      February 23, 2016 at 7:48 pm

      5 stars
      YUM. Add bacon to anything and I’m sold.

      Reply
      • Mary says

        February 24, 2016 at 12:31 am

        Me too!!!

        Reply
    13. Sim says

      February 23, 2016 at 7:21 pm

      Yea, this is happening! I’m excited, this looks delicious!

      Reply
      • Mary says

        February 24, 2016 at 12:31 am

        Love it! I hope so 🙂

        Reply
    14. Jessica @ Citrus Blossom Bliss says

      February 23, 2016 at 6:13 pm

      What a smart idea! Although my boyfriend will eat anything I cook, I’m sure adding a bit of bacon would make him much happier. I love searing the meatballs first and then finishing them off in the oven. These look fabulous!

      Reply
      • Mary says

        February 23, 2016 at 6:19 pm

        Thanks! Yes, I agree, searing them gives them a nice outer crust (and adds add’l flavor!), and then the oven keeps them nice and tender inside!

        Reply
    15. Linda @ 2 Cookin' Mamas says

      February 23, 2016 at 4:35 pm

      Oh Mary you are so right! Bacon makes everything better! I love the idea of adding it to ground turkey (’cause I agree it’s bland) but I never thought of adding a bacon paste to it. Brilliant! I do use bacon fat that I save when I cook bacon to add to dishes to bring up the flavor content so I am so going to use your idea! Thanks!

      Reply
      • Mary says

        February 23, 2016 at 4:48 pm

        One things we’ve also done is cook the meatballs stovetop in a little bit of bacon fat just like the kind you mentioned! Even more delicious bacon-y flavor 🙂

        Reply
    16. Pech says

      February 23, 2016 at 3:41 pm

      You had me at bacon paste, what a great trick to eat healthier but still get good flavor with just a itsy bit of extra

      Reply
      • Mary says

        February 23, 2016 at 4:47 pm

        Exxxxactly!

        Reply
    17. Elaine says

      February 23, 2016 at 3:04 pm

      Oh what a Yummy recipe! I love that you used turkey and bacon! 🙂

      Reply
    18. Paula says

      February 23, 2016 at 1:32 pm

      Well I’ll be, this is definitely intriguing to say the least and a must try on my next batch of meatballs. Bacon paste? Who would have thought. I usually add cooked bacon on meatloaf but this just ups the ante so much more.

      Reply
      • Mary says

        February 23, 2016 at 4:47 pm

        Oh yes, we’ve done this in meatloaf too! Same results. Amazing!!

        Reply
    19. Valentina | The Baking Fairy says

      February 23, 2016 at 1:09 pm

      Okay, one, those meatballs look incredible. And two, bacon paste?! Where has this been my whole life? Total genius. Pinning for later!

      Reply
      • Mary says

        February 23, 2016 at 4:47 pm

        Hahah. Bacon paste makes everything better!

        Reply
    20. Brittany says

      February 23, 2016 at 1:00 pm

      Yum what a great idea!! I will have to try this 🙂 Bacon makes everything better no doubt!

      Reply
      • Mary says

        February 23, 2016 at 4:46 pm

        Truth!!!

        Reply
    21. Shannon says

      February 23, 2016 at 12:54 pm

      These look absolutely delicious! I definitely am going to make these, I’ve never made meatballs before, but these images have me craving them 🙂 I’m very interested in this whole bacon paste as well…what a great idea!

      Shannon
      Clothes & Quotes

      Reply
      • Mary says

        February 23, 2016 at 4:46 pm

        Thanks so much!!

        Reply
    22. Marlynn @ UrbanBlissLife says

      February 23, 2016 at 12:48 pm

      5 stars
      Oh you know I am all over that bacon paste addition! YUM yum yum!! We always use ground turkey versus ground beef, and our go-to for turkey meatballs and burgers is adding teriyaki to the meat. I’ve never had a dry turkey burger with that method, but this I will most definitely try. So clever! Thanks, Mary!

      Reply
      • Mary says

        February 23, 2016 at 4:46 pm

        I love the teriyaki idea! Anything to help the meat from drying out. I try my test to do turkey over beef, but my hubby is a die hard beefeater!

        Reply
    23. Kari says

      February 23, 2016 at 12:13 pm

      I’ve never heard of making bacon paste before! What a fun idea.
      Kari
      www.sweetteasweetie.com

      Reply
      • Mary says

        February 23, 2016 at 12:26 pm

        Thanks! It’s our favorite way to add great flavor to poultry!

        Reply
    24. candy says

      February 23, 2016 at 11:22 am

      Never heard of bacon paste. Wondering if I can find it around here where I live.

      Reply
      • Mary says

        February 23, 2016 at 12:25 pm

        It’s not a store bought product. Just take a couple pieces of uncooked bacon and pulse it in your food processor until it turns into a paste-like texture. It only takes a few pulses! Then mix it into your meat mixture for meatballs or burgers!

        Reply
    25. Frugal Mom of 8 says

      February 23, 2016 at 11:01 am

      That is a great idea to make the turkey meatballs taste more flavorful!

      Reply
      • Mary says

        February 23, 2016 at 12:24 pm

        Thanks 🙂 It’s tasty that’s for sure!!!

        Reply
    26. Andrea says

      February 23, 2016 at 10:54 am

      5 stars
      This looks ridiculous! Bacon, meatballs and pasta sounds so right plating them together. Adding this to my meal planning list for next week

      Reply
      • Mary says

        February 23, 2016 at 12:24 pm

        Thanks! It’s such an easy way to add awesome flavor!!!

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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