Smoked Turkey Meatballs
Smoked Turkey Meatballs are juicy, flavorful, and easy to make on the grill or smoker. A smoky twist on a classic that's perfect for any BBQ!
Servings: 4 servings
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
Serving: 4meatballs | Calories: 259kcal | Carbohydrates: 11g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 985mg | Potassium: 403mg | Fiber: 1g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg
