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BBQ Turkey Meatball Skewers

Grilled turkey meatball skewers with sticky sweet barbecue glaze on white plate.
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Juicy turkey meatballs threaded onto skewers and grilled with a sweet, smoky glaze. This easy recipe delivers big flavor and is perfect for a quick weeknight dinner or summer entertaining.

Ingredients

Scale
  • 1 ½ pounds ground turkey (93% lean)
  • ⅓ cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • ¼ cup finely grated yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke (optional)
  • ½ teaspoon garlic powder
  • 8-10 wooden or metal skewers

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes. Preheat grill to medium-high heat (375-400°F).
  2. In a large bowl, combine ground turkey, breadcrumbs, egg, grated onion, minced garlic, parsley, smoked paprika, salt, and pepper. Mix gently with hands until just combined.
  3. With damp hands, roll mixture into 32-36 one-inch meatballs. Thread 4-5 meatballs onto each soaked skewer, leaving space between them. Place on a parchment-lined tray.
  4. In a small bowl, whisk together BBQ sauce, honey, apple cider vinegar, liquid smoke (if using), and garlic powder to make the glaze.
  5. Lightly oil grill grates. Place skewers on grill. Cook for 12-15 minutes, turning every 3-4 minutes.
  6. During the last 5 minutes of cooking, brush meatballs generously with glaze. Turn and glaze every minute until meatballs are caramelized and reach an internal temperature of 165°F. Serve immediately.

Notes

For gluten-free, use gluten-free breadcrumbs. Do not overmix the meatball mixture to avoid tough meatballs. Apply the glaze only in the last 5 minutes to prevent burning. Soak wooden skewers to avoid flare-ups.

Nutrition

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