Barbecue Turkey Meatballs Recipes

BBQ TURKEY MEATBALLS

Steps:

• Heat oven to 400 degrees.
• Combine 2.5 - 3 lbs. of ground turkey in a large mixing bowl with 2 eggs, ¾ cup gluten free Panko breadcrumbs, 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. smoked paprika, 1 tsp. Italian seasoning, and ¼ tsp. each of kosher salt and pepper.
• Mix all of these ingredients together with a large spoon or your hands. (Be careful not to over-mix or they may become tough). Make sure all of the spices are incorporated into the meat before forming it into balls.
• Scoop the meat mixture into balls using a medium-size ice cream scoop or large spoon (this will ensure that they are all equal in size). Use your hands to form the meat into balls and place them on a baking sheet.
• Place the baking sheets in the oven and bake for 20-22 minutes. Remove the baking sheets when finished. Repeat with the remainder of the meat mixture until all of the meatballs are cooked. (The meatballs are fully cooked when the internal temperature has reached 165 degrees and can be tested with a meat thermometer).
• Place the cooked meatballs in a slow cooker.

BARBECUE TURKEY MEATBALLS

Steps:

• Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
• Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
• Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

BBQ TURKEY MEATBALLS

Steps:

• Pre-heat the oven to 375. Line a baking sheet with parchment paper (not totally required but makes for much easier cleanup!).
• In a large bowl, using your hands, mix together all the ingredients except the BBQ sauce and oil.
• Mix in 3-4 tablespoons of the BBQ sauce; enough to help it bind and add flavor. If you feel like your mixture is too moist add more breadcrumbs.
• Heat the oil in the skillet.
• Roll the turkey mixture into 1½ inch balls and drop into the heated skillet in batches (I cook about 8 at a time) Roll them around after a minute so they brown relatively evenly. Remove the browned meatballs to the prepared baking sheet and repeat until they are all browned.
• Spoon the remaining BBQ sauce over each meatball and bake for 15-20 minutes, until they are cooked through.
• Serve with more BBQ sauce if you're feeling saucy.

BBQ TURKEY MEATBALLS

Steps:

• Preheat oven to 375°. Combine egg, bread crumbs, onion and pepper. Add turkey; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until lightly browned, 15-20 minutes. , Transfer meatballs to a 3-qt. slow cooker. Mix sauce ingredients; pour over top. Cook, covered, on low 3-4 hours or until meatballs are cooked through., Freeze Option: Freeze cooled meatballs in sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

BARBECUE MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SPICY MANGO BBQ TURKEY MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
• Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
• Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.

BARBECUED MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

BARBECUE TURKEY SLIDERS

Steps:

• Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
• Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
• Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.

TURKEY MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
• Form the meat into 15 meatballs approximately 2-inches (5cm) across.
• Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.
• Enjoy!

BARBECUE TURKEY MEATBALLS

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except barbecue sauce; shape into 36 (1-inch) meatballs.
• Place in 13x9-inch pan sprayed with cooking spray; top with barbecue sauce.
• Bake 40 to 45 min. or until meatballs are done (160ºF).

TURKEY MEATBALLS IN CRANBERRY-BARBECUE SAUCE

Steps:

• Slow Cooker Directions: Combine cranberry sauce and barbecue sauce in slow cooker. Cover and cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot, stirring every 10 minutes.
• Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper, if desired; mix well with hands until well blended. Shape into 28 balls. Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.
• Add to heated sauce in slow cooker; stir gently to coat evenly with sauce. Reduce heat to LOW. Cover and cook 3 hours.
• When ready to serve, transfer meatballs to serving plate; garnish, if desired. Serve with decorative picks.