Baked Turkey BBQ Meatballs
Lean ground turkey meatballs baked and glazed with a smoky sugar-free BBQ sauce, make once and enjoy over the week from fridge or freezer for a sweet-smoky bite.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground turkey, 24g panko, 1 egg white, 1 tbsp parsley, 2 grated garlic cloves, 1 tsp smoked paprika, 0.25 tsp onion powder, 0.25 tsp salt, and 0.25 tsp pepper in a bowl. Mix gently with hands until just combined. Roll into 12 even meatballs of 38g each.
Bake 1
Preheat oven to 200°C. Line a tray with parchment, brush with olive oil. Space meatballs on tray. Bake 14–15 minutes at 200°C until nearly cooked through and lightly browned.
Simmer
While meatballs bake, whisk 56g ketchup, 10g brown sugar, 1 tbsp apple cider vinegar, 0.6 tbsp Worcestershire, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp onion powder, and a pinch of mustard in a small pan. Simmer over low heat 2–3 minutes until thickened and glossy.
Glaze
Remove meatballs from oven. Brush BBQ glaze generously over all 12 meatballs. Return to 200°C for 5 minutes until glaze is sticky and internal temp reaches 74°C.
Cool and plate
Cool meatballs fully on the tray. Portion into airtight containers, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days. Serve with bell pepper slices, celery sticks, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.