Slow Cooker BBQ Turkey Meatballs Recipe

Ground turkey: A lean protein that forms the base of the meatballs.

Breadcrumbs: Helps to bind the meatballs and give them structure.

Beaten egg: Acts as a binder to hold the meatball mixture together.

Garlic powder: Adds a subtle garlic flavor to the meatballs.

Onion powder: Provides a mild onion flavor without the need for chopping onions.

BBQ sauce: Coats the meatballs in a rich, tangy, and sweet sauce.

When forming the meatballs, use slightly damp hands to prevent the ground turkey mixture from sticking to your fingers. This will help you create evenly sized meatballs and ensure they cook uniformly in the slow cooker.

• ground turkey - Substitute with ground chicken: Ground chicken has a similar texture and mild flavor, making it a great alternative to ground turkey.

• ground turkey - Substitute with ground beef: Ground beef can add a richer flavor and more fat content, which can make the meatballs juicier.

• breadcrumbs - Substitute with oats: Rolled oats can be used as a binder and add a slightly different texture, while still keeping the meatballs together.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and add a bit of extra flavor.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binder.

• beaten egg - Substitute with applesauce: Unsweetened applesauce can act as a binder and add moisture to the meatballs.

• garlic powder - Substitute with minced garlic: Fresh minced garlic can provide a more robust garlic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder can offer a milder, slightly sweeter flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onion: Fresh finely chopped onion can add a more intense onion flavor and moisture.

• onion powder - Substitute with scallion powder: Scallion powder can provide a milder, slightly different onion flavor.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce can offer a sweet and savory flavor profile, giving the meatballs an Asian twist.

• bbq sauce - Substitute with marinara sauce: Marinara sauce can provide a tangy and savory flavor, making the meatballs more Italian-inspired.

• Allow the meatballs to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled meatballs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, arrange the meatballs on a baking sheet lined with parchment paper. Ensure they are not touching to prevent them from freezing together.
• Freeze the meatballs for 2-3 hours or until solid. This step, known as flash freezing, helps maintain their shape and texture.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen meatballs can be stored for up to 3 months. For best results, consume within this timeframe.
• To reheat, thaw the meatballs in the refrigerator overnight. Alternatively, use the defrost setting on your microwave for a quicker option.
• Reheat the meatballs in a saucepan over medium heat, adding a bit of extra bbq sauce if needed to keep them moist.
• For a quick reheat, microwave the meatballs on medium power, covered, to prevent drying out. Stir occasionally to ensure even heating.

• Mixing bowl: A large bowl used to combine the ground turkey, breadcrumbs, beaten egg, garlic powder, and onion powder.

• Measuring cups: Used to measure out the breadcrumbs and bbq sauce accurately.

• Measuring spoons: Used to measure out the garlic powder and onion powder.

• Fork: Used to beat the egg before adding it to the mixture.

• Slow cooker: The appliance used to cook the meatballs slowly and evenly over 4 hours.

• Spoon: Used to pour the bbq sauce over the meatballs.

• Plate: Used to serve the hot meatballs once they are cooked.

• Serving spoon: Used to scoop the meatballs out of the slow cooker and onto the plate.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Pre-mix spices: Combine garlic powder and onion powder in advance to streamline the seasoning process.

Batch meatball forming: Form all meatballs at once and place them on a tray before transferring to the slow cooker.

Use a cookie scoop: A cookie scoop ensures uniform meatball sizes and speeds up the forming process.

Preheat the slow cooker: Turn on the slow cooker while preparing the meatballs to reduce overall cooking time.