These meatballs offer all the smoky satisfaction of traditional BBQ without the heavy calories. By using ground turkey and a touch of smoked paprika, you get a lean, protein-packed bite that stays incredibly moist.
Baked, Not Fried
30 Minutes
22g Protein
Meatball Ingredients
- 1 lb Ground Turkey (93% lean)
- 1/2 cup Breadcrumbs (or Panko)
- 1 Egg (lightly beaten)
- 1/4 cup Milk or Greek Yogurt
- 1 tsp Garlic Powder & Onion Powder
- 1/2 tsp Smoked Paprika
- 1 cup Your Favorite BBQ Sauce
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Mix: In a large bowl, combine the breadcrumbs and milk/yogurt. Let it sit for 2 minutes to soften (this is the key to moisture!). Add the turkey, egg, and spices.
- Roll: Gently mix until just combined—do not overwork. Roll into 1-inch meatballs (about 16-18 total).
- Bake: Bake for 15-18 minutes until they reach an internal temperature of 165°F (74°C).
- The Glaze: Toss the cooked meatballs in a large bowl with the BBQ sauce until fully coated. Optional: Return them to the oven for 3-5 minutes to let the sauce caramelize.
- Serve: Garnish with sliced green onions or sesame seeds. Serve as an appetizer with toothpicks or over rice for a full meal.
Chef’s Secret: If you have time, sauté half a finely diced onion and add it to the mix. It adds natural moisture and a sweetness that pairs perfectly with the BBQ sauce.
