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BBQ Turkey Meatballs - Juicy, Saucy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (1.5 pounds, preferably 93% lean): Lean but not too lean for juiciness.
  • Breadcrumbs (1/2 cup): Plain or panko to help hold shape and retain moisture.
  • Egg (1 large): Binds the mixture.
  • Grated yellow onion (1/4 cup) and minced garlic (2 cloves): Flavor and moisture.
  • Milk (2 tablespoons): Softens breadcrumbs for a tender texture.
  • BBQ sauce (3/4 cup total): 1/4 cup for the meatballs, 1/2 cup for glazing. Choose your favorite brand or homemade.
  • Worcestershire sauce (1 tablespoon): Adds savory depth.
  • Smoked paprika (1 teaspoon): Boosts smokiness.
  • Kosher salt (1 teaspoon) and black pepper (1/2 teaspoon): Seasoning.
  • Olive oil or neutral oil (1 tablespoon): For greasing the pan or brushing meatballs if air-frying.
  • Optional add-ins: A pinch of red pepper flakes for heat, or 1 tablespoon chopped parsley for freshness.

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil it for easy cleanup and release.
  2. Make a quick panade: In a large bowl, mix breadcrumbs and milk. Let it sit 2–3 minutes until the crumbs soften. This keeps the meatballs tender.
  3. Build the flavor base: Add grated onion, garlic, 1/4 cup BBQ sauce, Worcestershire, smoked paprika, salt, pepper, and the egg. Stir to combine.
  4. Mix in the turkey: Add the ground turkey and gently fold everything together with a fork or your hands. Do not overmix; stop as soon as it looks evenly combined.
  5. Shape the meatballs: Use a tablespoon or small scoop to portion. Roll into 1.5-inch balls (about golf-ball size). You should get around 22–26 meatballs.
  6. Arrange and bake: Place on the prepared sheet with a little space between each. Bake for 12 minutes.
  7. Glaze: Remove from the oven and brush generously with the remaining 1/2 cup BBQ sauce. Return to the oven and bake 6–8 more minutes, until the glaze is sticky and the internal temperature hits 165°F (74°C).
  8. Optional broil: For light caramelization, broil on high for 1–2 minutes. Watch closely to avoid burning.
  9. Rest and serve: Let the meatballs rest 3–5 minutes. Serve with extra BBQ sauce, chopped parsley, and your favorite sides.