Baked BBQ Turkey Meatballs

Some recipes are made just for the blog, but others become family favorites long before I ever think to share them. These BBQ turkey meatballs fall into that second category.

Why You’ll Love These Turkey Meatballs

Even though I am always developing new recipes, I could give you a million reasons why these are a staple in our house. Here are just a few…

• Easy to make. Mix, roll, bake, and slather in sauce – done in under 30 minutes.
• Anything but bland. Pantry spices season the meatballs all the way through, and the tangy-sweet glaze makes them downright addictive. Since they’re made with lean turkey, they’re a lighter alternative to beef meatballs without sacrificing flavor.
• So versatile. You can use your favorite barbecue sauce. And apple cider, juice, or vinegar all work for a different vibe for your taste buds.
• Serve them any way you like. We like to serve them with sweet potatoes, over rice, or even on rolls for dinner. Or on toothpicks for a party. Check out the Make it a Meal section just above the recipe card.
• Can be gluten free. You can use gluten free bread crumbs or my favorite simple swap of cornmeal, which I think makes any chicken or turkey meatballs extra tender.

Recipe Ingredients

• Ground turkey or ground turkey breast – either works fine for this recipe, depending on how you feel about the fat and calorie content of each. That’s your call.
• Breadcrumbs – For gluten free turkey meatballs, you can use gluten free breadcrumbs or cornmeal. Even ground oats and almond flour work. Keep reading for more details on these substitutions.
• Egg
• Salt and pepper
• Paprika – can use regular or smoked
• Garlic powder
• Onion powder
• Barbecue sauce – use your favorite barbecue sauce, depending on your preference for sweet, smoky, and spicy sauces. 
• Apple cider – this thins out the sauce so it coats the meatballs and adds a rich sweet flavor. You can substitute apple juice, or even apple cider vinegar if you want a less sweet and more tangy version.

How to Make Baked Turkey Meatballs

You can whip up these meatballs in no time. Here’s how…

• Preparations: Preheat your oven to 400°F. Lightly coat a baking sheet with olive oil or nonstick cooking spray. You can also use parchment paper if you prefer.
• Make the meat mixture: In a bowl, use your hands to gently combine the ground turkey, egg, bread crumbs or cornmeal, and seasonings in a bowl, and gently work them together. You don’t want to work the mixture too much or the meatballs will be tough.
• Form and bake the turkey meatballs: Using about a tablespoon of the mixture, form it into balls and place them on the prepared baking sheet. Bake for 12-15 minutes or until they are no longer pink.

• Make the sauce: While the meatballs are baking, stir together and heat a mixture of your favorite barbecue sauce and apple cider (or juice or cider vinegar).
• Coat the meatballs: Add the meatballs and stir to coat. Heat until everything is warmed through. Enjoy right away!

Storing Leftovers

• Fridge – You can keep any leftover BBQ turkey meatballs sealed in a container in the refrigerator for 2 to 3 days.
• Freezer – Freeze your meatballs either before or after coating them in the sauce, either in an airtight container or freezer storage bag. They are best within two months. Thaw overnight in the fridge before reheating.
• Reheat – Warm them until steaming again in a pot on the stove or in the microwave, adding additional sauce, if needed.

FAQs

Can I make gluten free turkey meatballs?

Ground turkey meatballs typically use breadcrumbs and eggs as a binder to keep them together. If you would like to make the without needing to buy special bread crumbs, there are a few options that I have used extensively.

• Cornmeal – My favorite binder for turkey meatballs. Even when using very lean ground turkey breast, cornmeal results in a very tender meatball that still holds together without being super dense. It also adds a nice but subtle flavor.
• Ground oats – This used to be my go-to and still works quite well. Take some old fashioned oats and pulse a few times in a blender until they resemble the same consistency as breadcrumbs. I do not recommend quick oats as these expand quite a bit and can make the meatballs fragile and fall apart easily.
• Almond meal – Make it grain free by using almond meal. You do have to take care with the uncooked meatballs – they will not hold together well until they are baked.

Can you freeze leftover meatballs?

You can freeze leftovers after you’ve tossed them in the sauce, or freeze the meatballs without the sauce.

If they are already coated in the barbecue sauce, transfer them to a freezer-safe container and seal. The baked turkey meatballs without sauce can be carefully transferred to a container or zip-top plastic freezer storage bag. Squeeze out any excess air and place in the freezer.

For the best flavor, enjoy within two months. Be sure to thaw in the refrigerator overnight before reheating.

How big do you make meatballs?

I like to use about a tablespoon of the ground turkey mixture for each meatball. I prefer this smaller size for turkey meatballs as you don’t have to cook them as long, so there is less likelihood of them drying out while you wait for the center to cook through. It’s also a nice size for kids to eat or to use as party snacks.

I have also made bigger meatballs with about a quarter cup of the mixture. Just bake them longer.

How do you know the meatballs are done?

For meatballs of this size, they only need about 15 minutes in a 400°F oven. They will be firm, and if you cut one open, it will no longer be pink inside. If you don’t want to break open your meatballs, you can use an instant-read thermometer and ensure the internal temperature has reached 165°F.

How do you keep meatballs warm for a party?

If you’d like to serve them as appetizer meatballs, you can just place them in a bowl or serving dish and be sure to have toothpicks to pick them up. However, they will get cold quite quickly.

I’d suggest combining the barbecue sauce and apple cider in a mini crockpot, then adding the baked turkey meatballs instead of heating them on the stove. This will keep them warm through the whole party. I have a super basic one like this 1 1/2 Quart Crock-Pot. While it doesn’t have a bunch of settings and features, I don’t use it often, and it does the job to just keep stuff warm.

More Meatball Recipes

• Pineapple Teriyaki Turkey Meatballs
• Grandma’s Porcupine Meatballs
• General Tso’s Chicken Meatballs
• French Onion Meatballs