Smoked BBQ Turkey Meatballs Recipe

BBQ turkey meatballs on a plate and sauced with a red wine bbq sauce.

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5 from 1 vote

Smoked BBQ Turkey Meatballs Recipe

Ground turkey and spices are slowly smoked and finished with a tangy red wine BBQ sauce.

Prep Time12

Cook Time1

Course: Appetizer, dinner

Cuisine: American

Servings: meatballs

Author: Mary Cressler

Cost: $10

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

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. We often do this the day before to make for easier preparation.

Nutrition