BBQ Turkey Meatball Skewers – Easy, Juicy, and Perfect for Grilling

These BBQ turkey meatball skewers are a fun, fast way to feed a crowd without much fuss. They’re juicy, flavorful, and great for weeknights or casual cookouts. You get that smoky grill taste with a sweet-tangy glaze that clings to every bite.

Serve them with corn on the cob, a crisp salad, or grilled veggies, and you’ve got a complete meal with minimal effort.

Print Recipe

BBQ Turkey Meatball Skewers - Easy, Juicy, and Perfect for Grilling

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 4 servings

Ingredients

• 1 lb ground turkey (93% lean is ideal)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup grated yellow onion (with juices)
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (optional)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional for heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1–2 tbsp milk or water (if needed for moisture)
• 3/4 cup BBQ sauce (plus more for serving)
• 1 tbsp olive oil (for brushing)
• Red onion, bell peppers, or pineapple chunks (optional, for skewering)
• Metal or soaked wooden skewers

Instructions

• Prep the skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
• Make the meat mixture: In a bowl, combine ground turkey, panko, egg, grated onion, garlic, parsley, smoked paprika, cumin, chili powder, salt, and pepper.If the mixture feels dry, add 1–2 tablespoons of milk or water.
• Form the meatballs: Lightly oil your hands and roll 16–20 small meatballs (about 1 to 1.25 inches in diameter). Keeping them small helps them cook evenly.
• Skewer them: Thread 3–4 meatballs per skewer, alternating with red onion, bell pepper, or pineapple if you like. Brush lightly with olive oil.
• Grill method: Preheat the grill to medium heat (about 375–400°F/190–205°C).Grill skewers for 8–10 minutes, turning occasionally, until almost cooked through.
• Glaze and finish: Brush meatballs with BBQ sauce and grill 2–3 more minutes, turning and glazing again. Cook until the internal temperature hits 165°F (74°C).
• Oven method: Heat oven to 425°F (220°C). Place skewers on a parchment-lined sheet.Bake 10 minutes, brush with BBQ sauce, then bake 5–7 more minutes until they reach 165°F (74°C). Broil for 1–2 minutes for extra caramelization, watching closely.
• Serve: Brush with a final gloss of BBQ sauce. Sprinkle with chopped parsley or green onions and serve with extra sauce on the side.

Why This Recipe Works

This recipe leans on turkey’s mild flavor and gives it a boost with pantry spices, a touch of onion, and a bit of moisture to keep the meatballs tender. Skewering the meatballs ensures even cooking and makes them easy to flip on the grill or bake in the oven. A quick brush of BBQ sauce near the end adds caramelization without burning. Panko breadcrumbs and an egg hold everything together, while grated onion adds moisture and flavor without big chunks.

Shopping List

• 1 lb ground turkey (93% lean is ideal)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup grated yellow onion (with juices)
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (optional)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional for heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1–2 tbsp milk or water (if needed for moisture)
• 3/4 cup BBQ sauce (plus more for serving)
• 1 tbsp olive oil (for brushing)
• Red onion, bell peppers, or pineapple chunks (optional, for skewering)
• Metal or soaked wooden skewers

Instructions

1. Prep the skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
2. Make the meat mixture: In a bowl, combine ground turkey, panko, egg, grated onion, garlic, parsley, smoked paprika, cumin, chili powder, salt, and pepper.

   If the mixture feels dry, add 1–2 tablespoons of milk or water.

3. Form the meatballs: Lightly oil your hands and roll 16–20 small meatballs (about 1 to 1.25 inches in diameter). Keeping them small helps them cook evenly.
4. Skewer them: Thread 3–4 meatballs per skewer, alternating with red onion, bell pepper, or pineapple if you like. Brush lightly with olive oil.
5. Grill method: Preheat the grill to medium heat (about 375–400°F/190–205°C).

   Grill skewers for 8–10 minutes, turning occasionally, until almost cooked through.

6. Glaze and finish: Brush meatballs with BBQ sauce and grill 2–3 more minutes, turning and glazing again. Cook until the internal temperature hits 165°F (74°C).
7. Oven method: Heat oven to 425°F (220°C). Place skewers on a parchment-lined sheet.

   Bake 10 minutes, brush with BBQ sauce, then bake 5–7 more minutes until they reach 165°F (74°C). Broil for 1–2 minutes for extra caramelization, watching closely.

8. Serve: Brush with a final gloss of BBQ sauce. Sprinkle with chopped parsley or green onions and serve with extra sauce on the side.

Storage Instructions

Let skewers cool, then store in an airtight container for up to 4 days in the fridge.

Reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a covered skillet over low heat with a splash of water. For freezing, remove from skewers and freeze meatballs (sauce and all) for up to 3 months. Thaw overnight in the fridge and reheat as above.

Benefits of This Recipe

• Lighter than beef: Turkey keeps things lean without sacrificing flavor.
• Quick and weeknight-friendly: Ready in about 30 minutes.
• Customizable: Adjust spices, swap sauces, and add veggies or fruit to the skewers.
• Kid-approved: Bite-size, saucy, and fun to eat.
• Great for meal prep: Reheats well and pairs with many sides.

Pitfalls to Watch Out For

• Dry meatballs: If the mix seems crumbly, add a splash of milk or water.

  Don’t overcook past 165°F.

• Falling apart on the grill: Keep meatballs small and well-formed. Don’t flip too early; let them sear before turning.
• Burnt sauce: Apply BBQ sauce in the last few minutes to avoid scorching.
• Sticky skewers: Oil the grill grates and the meatballs lightly before cooking.

Alternatives

• Flavor swaps: Use teriyaki, honey-garlic, or buffalo sauce instead of BBQ.
• Different proteins: Ground chicken or pork works well; adjust seasoning to taste.
• Gluten-free: Use gluten-free breadcrumbs and a GF BBQ sauce.
• Dairy-free: Skip milk and use water to loosen the mixture if needed.
• Oven-only option: Form larger meatballs and bake on a rack; brush with sauce at the end.

FAQ

Can I make the meatballs ahead of time?

Yes. Form the meatballs up to 24 hours ahead and store covered in the fridge.

Skewer and cook just before serving.

How do I keep them from sticking to the grill?

Preheat the grill well, oil the grates, and lightly brush the meatballs with oil. Let them sear before flipping to help them release naturally.

What kind of BBQ sauce works best?

A thicker, slightly sweet sauce clings well and caramelizes nicely. If your sauce is very sweet, lower the grill heat to prevent burning.

Can I bake without skewers?

Absolutely.

Bake the meatballs on a parchment-lined sheet, brush with sauce near the end, and broil briefly for color.

What sides go well with these?

Try coleslaw, grilled corn, potato salad, rice pilaf, or a simple green salad. Roasted sweet potatoes are great, too.

How spicy are they?

They’re mild as written. Add more chili powder or a pinch of cayenne if you want heat.

In Conclusion

BBQ turkey meatball skewers are an easy, crowd-pleasing option for dinner or your next backyard hangout.

They’re juicy, flavorful, and flexible enough to match whatever you’ve got on hand. Keep the glaze simple, cook to temperature, and you’ll have tender, saucy bites every time. Serve with your favorite sides and extra BBQ sauce for dipping.