These mini turkey meatballs BBQ-glazed skewers are the perfect party appetizer that everyone will love. I’ve spent years perfecting this recipe, and these tender turkey meatballs with sticky, sweet BBQ glaze have become my go-to for game days and gatherings. The combination of juicy meatballs threaded on skewers with that caramelized BBQ coating creates an irresistible finger food that disappears in minutes.
SERVES: 4 | PREP: 25 MIN | COOK: 20 MIN | TOTAL: 45 MIN
Ingredients
For the Turkey Meatballs
| Ingredient | Measurement |
|---|---|
| Ground turkey (93% lean) | 1 ½ pounds |
| Panko breadcrumbs | ½ cup |
| Large egg | 1 |
| Yellow onion, finely minced | ¼ cup |
| Garlic cloves, minced | 3 |
| Fresh parsley, chopped | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Smoked paprika | ½ teaspoon |
For the BBQ Glaze
| Ingredient | Measurement |
|---|---|
| Your favorite BBQ sauce | 1 cup |
| Honey | 3 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Cayenne pepper (optional) | ¼ teaspoon |
Additional Items
| Item | Measurement |
|---|---|
| Bamboo skewers (8-inch) | 12 skewers |
| Olive oil for brushing | 2 tablespoons |
| Fresh parsley for garnish | 2 tablespoons |
| Sesame seeds (optional) | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Soak your 12 bamboo skewers in cold water for at least 15 minutes before you start cooking. This prevents them from burning in the oven or on the grill. I learned this the hard way after setting off my smoke alarm twice!
Step 2: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze.
Step 3: Finely mince your ¼ cup yellow onion and 3 garlic cloves. The key here is making them as small as possible so they distribute evenly and don’t create large chunks that make the meatballs fall apart.
Phase 2: Making the Meatball Mixture (8 minutes)
Step 4: In a large mixing bowl, combine 1 ½ pounds ground turkey, ½ cup panko breadcrumbs, 1 large egg, the minced onion, garlic, 2 tablespoons fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika.
Step 5: Using clean hands, gently mix all ingredients until just combined. Don’t overmix or squeeze the meat too hard because this makes the meatballs tough and dense. Mix for about 30 seconds total, just until you don’t see any more dry breadcrumbs.
Step 6: Let the mixture rest for 5 minutes. This allows the breadcrumbs to absorb moisture from the egg and turkey, which helps bind everything together and prevents crumbly meatballs.
Phase 3: Shaping the Meatballs (10 minutes)
Step 7: Prepare a small bowl of cold water to dip your hands in between rolling. Wet hands prevent the meat from sticking to your fingers and help you roll smoother, rounder meatballs.
Step 8: Scoop about 1 tablespoon of the turkey mixture (I use a cookie scoop for consistency) and roll it gently between your palms to form a ball. You should get approximately 24 mini meatballs from this mixture.
Step 9: Place each formed meatball on your prepared baking sheet, spacing them about 1 inch apart. They’ll shrink slightly during cooking, so they don’t need tons of space between them.
Step 10: Lightly brush the tops of all meatballs with 1 tablespoon olive oil. This helps them brown beautifully and prevents the surface from drying out during the initial baking.
Phase 4: First Bake (12 minutes)
Step 11: Bake the meatballs for 12 minutes at 400°F. They won’t be fully cooked yet, but they’ll firm up enough to handle. You’re looking for them to just start turning golden on the outside while staying tender inside.
Step 12: While the meatballs bake, make your BBQ glaze by whisking together 1 cup BBQ sauce, 3 tablespoons honey, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper (if using) in a medium bowl.
Phase 5: Skewering and Glazing (5 minutes)
Step 13: Remove the meatballs from the oven and let them cool for 3 minutes. They need to firm up slightly so they don’t fall apart when you thread them onto skewers.
Step 14: Thread 2 meatballs onto each soaked skewer, leaving about ½ inch between them. This spacing allows the glaze to coat all sides and helps them cook evenly.
Step 15: Using a basting brush, generously coat all sides of the meatballs with your BBQ glaze. Don’t be shy here—you want a thick, sticky coating that will caramelize during the final baking.
Phase 6: Final Bake and Caramelization (8 minutes)
Step 16: Return the glazed skewers to the oven and bake for an additional 6-8 minutes. The glaze should bubble and caramelize, turning darker and sticky. The internal temperature should reach 165°F when checked with a meat thermometer.
Step 17: For extra caramelization, turn your broiler to high for the final 1-2 minutes, watching carefully to prevent burning. The glaze will bubble intensely and develop those beautiful dark edges that taste amazing.
Step 18: Remove from the oven and brush with any remaining glaze. Let the mini turkey meatballs BBQ-glazed skewers rest for 3 minutes before serving—this lets the juices redistribute and the glaze set slightly.
Step 19: Garnish with 2 tablespoons fresh chopped parsley and 1 tablespoon sesame seeds if desired. The parsley adds a fresh pop of color and the sesame seeds provide a nice textural contrast.
Chef’s Notes
Turkey Selection Matters: I always use 93% lean ground turkey for these mini turkey meatballs because it has just enough fat to keep them moist without making them greasy. The 7% fat content is perfect for maintaining juiciness while still being a healthier option than beef.
Uniform Size is Key: Keeping your meatballs the same size ensures they all cook evenly. I discovered that using a small cookie scoop creates perfectly sized portions every single time, and the recipe makes exactly 24 meatballs for your skewers.
Glaze Timing: Don’t add the BBQ glaze too early or it will burn before the meatballs cook through. The two-stage baking method I use here—first to cook the meatballs, then to caramelize the glaze—gives you perfectly cooked turkey with that gorgeous sticky coating.
Make Them Your Own: While this recipe calls for traditional BBQ sauce, you can swap in teriyaki sauce, buffalo sauce, or sweet chili sauce for completely different flavor profiles. Just keep the honey and vinegar ratio the same for the right consistency.
Nutrition Information (Per Serving – 6 meatballs)
- Calories: 385
- Protein: 42g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 1g
- Sugar: 18g
- Sodium: 890mg
Delicious Variations
Asian-Inspired Skewers: Replace the BBQ glaze with a mixture of ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. Add 1 teaspoon grated ginger to the meatball mixture and garnish with green onions and sesame seeds for an Asian fusion twist.
Spicy Sriracha Version: Mix 3 tablespoons sriracha into your BBQ glaze and add ½ teaspoon red pepper flakes to the meatball mixture. This kicks up the heat without overwhelming the turkey flavor and pairs perfectly with a cool cucumber salad.
Mediterranean Style: Skip the BBQ sauce and brush the meatballs with a mixture of 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 tablespoon dried oregano. Serve these with brie with puff pastry cranberries for an elegant appetizer spread.
Buffalo Turkey Bites: Replace BBQ sauce with buffalo wing sauce and add 2 tablespoons melted butter to the glaze. Serve with blue cheese dressing and celery sticks. These pair wonderfully with cabbage dumplings for a complete party menu.
Storage & Reheating
Refrigerator Storage: Store leftover mini turkey meatballs in an airtight container for up to 4 days. Remove them from the skewers first and place them in a single layer with parchment paper between layers if stacking. Keep any extra glaze in a separate container.
Freezing Instructions: These freeze beautifully for up to 3 months. Flash freeze the cooked, cooled meatballs on a baking sheet for 2 hours, then transfer to a freezer bag. When freezing, I recommend freezing them without the skewers and re-skewering after reheating.
Reheating Methods: Thaw frozen meatballs overnight in the refrigerator. Reheat in a 350°F oven for 10-12 minutes until warmed through, or microwave on 50% power for 2-3 minutes. For crispy edges, reheat under the broiler for 2-3 minutes, brushing with fresh glaze.
Make-Ahead Tips: You can shape the raw meatballs up to 24 hours ahead and keep them covered in the refrigerator. The glaze can be made 3 days in advance and stored in the fridge. Let both come to room temperature for 15 minutes before cooking for best results.
Troubleshooting Common Problems
Problem 1: Meatballs Are Falling Apart The mixture is too wet or wasn’t mixed enough. Add 2 more tablespoons panko breadcrumbs and let the mixture rest for 10 minutes before forming. Make sure you’re not skipping the 5-minute rest period in Step 6—this is when the breadcrumbs absorb moisture and act as the crucial binding agent.
Problem 2: Meatballs Are Too Dry You likely overmixed the meat or used turkey that’s too lean. Try using 85% lean turkey next time for more moisture, or add 2 tablespoons plain Greek yogurt to the mixture. Also, don’t overbake—pull them at exactly 165°F internal temperature.
Problem 3: Glaze Is Burning Before Meatballs Cook Your oven temperature is too high or you glazed them too early. Always do the initial 12-minute bake without glaze, then add the glaze for the final 6-8 minutes. If your glaze is still burning, reduce the oven to 375°F for the glazed portion and add 2-3 minutes to cooking time.
Problem 4: Meatballs Won’t Stay on Skewers They’re either too soft (not baked enough in the first phase) or the skewers are too thick. Make sure you bake for the full 12 minutes before skewering, and use thin 8-inch bamboo skewers. Pierce through the center of each meatball gently but firmly.
Problem 5: Glaze Is Too Thin and Runny Your BBQ sauce might be too thin to begin with, or you didn’t add enough honey. Simmer the glaze mixture in a small saucepan for 5 minutes to thicken it, or add 1 extra tablespoon honey and 1 teaspoon cornstarch dissolved in 1 tablespoon water.
Equipment Essentials
- Large mixing bowl
- Baking sheet (rimmed)
- Parchment paper
- Small cookie scoop or tablespoon
- Bamboo skewers (8-inch, 12 pieces)
- Basting brush
- Meat thermometer
- Small bowl for water
- Whisk for glaze
- Medium bowl for glaze
Shopping List
Meat Department
- Ground turkey (93% lean) – 1 ½ pounds
Pantry/Baking Aisle
- Panko breadcrumbs
- BBQ sauce (your favorite brand)
- Honey
- Apple cider vinegar
- Worcestershire sauce
- Garlic powder
- Smoked paprika
- Cayenne pepper
- Kosher salt
- Black pepper
- Olive oil
Produce Section
- Yellow onion – 1 medium
- Fresh garlic – 1 bulb
- Fresh parsley – 1 bunch
Dairy Section
- Large eggs – 1
Kitchen Supplies
- Bamboo skewers (8-inch)
- Parchment paper
Success Secrets
1. Temperature Control is Everything: Use a meat thermometer to check that your meatballs reach exactly 165°F internally. Undercooked turkey isn’t safe, but overcooking makes them dry and tough. This simple tool takes all the guesswork out of cooking these mini turkey meatballs BBQ-glazed skewers perfectly every time.
2. Wet Your Hands Constantly: Keeping your hands damp while rolling prevents the turkey mixture from sticking to your skin and helps you create smooth, uniform balls. I keep a small bowl of cold water right next to my work surface and dip my hands before rolling each meatball.
3. Don’t Skip the Resting Period: Letting the meat mixture rest for 5 minutes before forming and letting the cooked meatballs cool for 3 minutes before skewering are both critical steps. These rest periods allow moisture to distribute evenly and proteins to firm up, preventing broken or crumbly meatballs.
4. Layer Your Glaze: Apply the first coat of glaze generously, bake, then brush on another layer in the final 2 minutes of cooking. This double-glazing technique creates that thick, sticky, caramelized coating that makes these skewers so addictive. Save some glaze for brushing on right before serving too.
5. Test One First: Before forming all 24 meatballs, make one test meatball and bake it for 12 minutes. This lets you check the seasoning and texture. If it’s too bland, add more salt to the mixture. If it’s too dry, add a tablespoon of milk. This 5-minute test saves you from a batch of mediocre meatballs.
