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These easy Smoked Turkey Meatballs are a delicious twist on your classic BBQ favorites. 🍗 Smoky, saucy, and packed with flavor!
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Pin ItSmoked Turkey Meatballs Recipe
There’s something magical about smoked meatballs on the grill. A little smoky char, a hint of BBQ, and juicy, flavorful bites that everyone fights over. I still remember the first time I made these turkey meatballs for a backyard cookout. My husband said, “These are the best turkey meatballs I’ve ever had.” I laughed because they were so easy to make, I almost felt like I cheated.
This turkey meatballs recipe is one I keep going back to. It’s perfect when you want something lighter than beef but still packed with flavor. Whether you’re meal prepping or feeding a crowd, these easy turkey meatballs hold up beautifully and taste even better the next day.
⭐ Why You’ll Love This Recipe
- Juicy, tender, and smoky with just the right spice
- Great for cookouts, appetizers, or quick dinners
- An easy turkey meatballs recipe with minimal prep
- The smoked flavor makes them extra special
🛒 Ingredients & Substitutions
- ground turkey – or ground chicken
- real bacon bits – substitute with finely chopped cooked bacon
- garlic powder
- onion powder
- smoked paprika
- salt
- panko breadcrumbs – substitute with Italian breadcrumbs for extra herbs
- olive oil – substitute with avocado oil or melted butter
- BBQ sauce – use any variety you enjoy
✨ Variations
- Spicy: Add chili powder or red pepper flakes to the mix
- Kid-friendly: Mix in some shredded cheese
- Deluxe: Sauté chopped mushrooms and onions, then add them to the mixture
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🔥 Tips
- Use a thermometer to make sure the meatballs reach 165°F
- Chill the meatballs while the smoker heats up to help them hold their shape
- Smoke over wood chips for added depth of flavor
❓ FAQs
Yes! Roll them up and refrigerate overnight. They’ll be ready to smoke the next day.
Use your favorite. Sweet, spicy, or smoky all work well with these smoked meatballs. You can even use homemade BBQ sauce!
Absolutely. Freeze cooked meatballs in a single layer, then store in a zip-top bag for up to 2 months.
A grill set up for indirect heat works just fine. Use wood chips for the smoky flavor.
Yes. Bake at 375 degrees F for 20 to 25 minutes or until the internal temperature reaches 165 degrees F. You’ll miss the smoky flavor, but they’ll still be delicious.
Adding olive oil and bacon bits helps lock in moisture. Also, avoid overcooking and let them rest for a few minutes after cooking.
Yes, just adjust the cook time. Smaller meatballs will cook faster, while larger ones may need a few extra minutes to reach 165 degrees F.
Hickory, applewood, or cherry chips add great flavor without overpowering the turkey.
🍽️ Other Recipes You May Enjoy
Smoked Turkey Meatballs
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Equipment
- disposable aluminum pan or heat-proof grill-safe pan
- smoker or BBQ with lid
- grill-safe thermometer
- basting brush
Ingredients
- 1 pound ground turkey
- ½ cup real bacon bits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ cup panko breadcrumbs
- 1 tablespoon olive oil
- ¼ cup BBQ sauce, sweet or spicy, your choice
Instructions
- Preheat your smoker or BBQ to 250°F for indirect cooking.
- In a large mixing bowl, combine the ground turkey, bacon bits, garlic powder, onion powder, smoked paprika, salt, breadcrumbs, and olive oil. Mix until evenly blended.
- Divide and scoop 1-½ tablespoons of the meat mixture using a cookie scoop and roll into 16 balls. Place them in a disposable aluminum pan or heat-proof grill-safe pan.
- If your grill is not ready, refrigerate the meatballs until it reaches 250°F.
- Once the grill is ready, place the pan on the smoker or BBQ. Smoke the meatballs for 45 minutes or until they reach an internal temperature of about 145 degrees F.
- Remove the pan from the grill and brush the meatballs with BBQ sauce.
- Increase the smoker or grill temperature to 350°F.
- Return the pan to the grill and cook for another 15 to 20 minutes or until the internal temperature reaches 165 degrees F.
- Remove from the grill.
- Serve warm.
Notes
🥡 STORAGE
Store cooled meatballs in an airtight container in the refrigerator for up to 2 days.♨️ REHEATING
- Air Fryer: Reheat at 350°F for 3 to 4 minutes, or until warmed through.
- Oven: Preheat to 350°F. Place meatballs in a baking dish, cover with foil, and heat for 10 to 15 minutes.
- Microwave: Place a few meatballs on a microwave-safe plate. Cover with a damp paper towel and heat in 30-second bursts until hot.
- Stovetop: Add a splash of water or broth to a skillet, then add the meatballs, cover, and heat over medium-low heat until hot, turning occasionally.
- Slow Cooker: Add meatballs and a bit of BBQ sauce or broth. Cover and heat on low for 1 to 2 hours.
❄️ FREEZING
To freeze, place the cooled meatballs on a baking sheet until they are solid, then transfer them to a zip-top freezer bag. Freeze for up to 2 months. Reheat from frozen at 350°F until warmed through.💡 TIPS FOR BEST RESULTS
- Monitor internal temperature with a thermometer to avoid overcooking.
- For extra flavor, use wood chips when using a charcoal smoker.
- Prepare the meatballs ahead and refrigerate overnight for easy smoking the next day.
🍳 ALTERNATE COOKING METHODS
- Oven-Baked: Place meatballs on a parchment-lined baking sheet and bake at 375°F for 20 to 25 minutes, or until the internal temperature reaches 165°F.
- Air Fryer: Cook at 375°F for 10 to 12 minutes, flipping halfway through.
- Grill (Indirect Heat): Set up your grill for indirect cooking at 250°F. Place meatballs in a grill-safe pan and cook as directed in the original recipe.
- Stovetop: Brown meatballs in a skillet with a little oil over medium heat until cooked through, about 10 to 12 minutes, turning to brown all sides.
♻️ LEFTOVERS
Leftovers can be used in sub sandwiches, over pasta or rice, or as a protein in wraps or salads.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
