BBQ Turkey Meatball Sliders

A neighborhood barbecue serves some of the best BBQ Turkey Meatball Sliders I have ever tasted and they have soft rolls and juicy meatballs and so much delicious smoky sauce with melted cheese and today I will show how I make my BBQ Turkey Meatball Sliders at home easily with easy to find ingredients. Just to know that my BBQ Turkey Meatball Sliders turned out so delicious and so juicy almost like the original ones and I really love this dish and I also tried the same cooking method with chicken meatballs and the result was even better so I will leave some tasty other variations below that you can try using the same ingredients and the same cooking process.

Usually BBQ Turkey Meatball Sliders are served for weeknight dinner or game day parties and they are so incredible. I recommend anyone enjoy them and when you want another hearty dinner you can try my Sweet Potato Black Bean Tacos.

Also for my recipe I use a baking tray for cooking and then a baking dish for assembling. Simply season your turkey mixture and shape the meatballs and bake them until cooked through before adding the barbecue sauce and cheese.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Ground turkey: Forms the lean and juicy base of the meatballs while absorbing the savory seasonings.
• Plain breadcrumbs: Bind the turkey mixture and help the meatballs stay tender instead of becoming dense.
• Large egg: Holds the meatball mixture together so each portion keeps its shape while baking.
• Finely grated yellow onion: Adds moisture and a mild savory flavor throughout the turkey meatballs.
• Garlic powder: Provides an even garlic flavor without leaving large pieces in the meatballs.
• Smoked paprika: Adds warm color and a gentle smoky flavor that complements the barbecue sauce.
• Kosher salt: Seasons the turkey mixture and strengthens the savory flavor of every meatball.
• Black pepper: Adds mild heat and balances the sweetness of the barbecue sauce.
• Barbecue sauce: Coats the baked meatballs with a glossy smoky and sweet finish.
• Slider rolls: Create the soft pull apart base and top for twelve evenly portioned sliders.
• Sliced provolone cheese: Melts over the sauced meatballs and adds a creamy savory layer.
• Unsalted butter: Brushes the roll tops and encourages an evenly browned and tender crust.
• Dried parsley: Adds a light herbal finish and visible color to the baked slider tops.

Tools You’ll Need

• Large mixing bowl: Provides enough space to combine the turkey and binders without compressing the mixture.
• Baking tray: Holds all twelve meatballs with enough space for even browning during baking.
• Parchment paper: Prevents sticking and makes it easier to transfer the cooked meatballs.
• Medium saucepan: Warms the barbecue sauce and coats the baked meatballs evenly.
• Rectangular baking dish: Keeps the connected slider rolls together while the cheese melts and the tops brown.
• Serrated knife: Slices the connected rolls horizontally without crushing their soft texture.
• Pastry brush: Spreads melted butter evenly across the slider tops before baking.
• Instant read thermometer: Confirms that the turkey meatballs have reached a safe internal temperature.

Instructions

Step 1: Mix the turkey meatball mixture

Place the ground turkey with the breadcrumbs and egg and grated onion and garlic powder and smoked paprika and salt and pepper in a mixing bowl. Fold everything together until the crumbs and seasonings are distributed through the turkey. The mixture should change from separate ingredients into a moist speckled mixture with visible onion threads and uneven breadcrumb flecks. Stop mixing once it holds together so the meatballs remain tender.

Tip: Mix only until the ingredients hold together because overworking ground turkey can make the cooked meatballs firm.

Step 2: Shape twelve turkey meatballs

Divide the turkey mixture into twelve portions and shape each portion into a loose meatball. Arrange all twelve meatballs across a baking tray with irregular spacing so hot air can move around them. The loose mixture should now become twelve rounded structures with slightly uneven surfaces and small differences in shape. Avoid pressing them perfectly smooth because a light touch keeps the centers juicy.

Tip: Use lightly damp hands while shaping so the mixture releases easily and the twelve meatballs stay tender.

Step 3: Bake the meatballs until browned

Bake the twelve meatballs until their surfaces become firm and lightly browned and their centers reach a safe cooked temperature. Turn several meatballs during cooking so new sides face the hot tray. The pale raw turkey should become opaque and lightly golden with darker caramelized patches around the lower edges. The meatballs may release a little juice and each one should retain a naturally irregular shape.

Tip: Cook the meatballs to 165 degrees Fahrenheit so they are safe while still remaining moist inside.

Step 4: Coat the meatballs with barbecue sauce

Transfer the twelve browned meatballs into a saucepan and pour the barbecue sauce over them. Gently turn the meatballs until the sauce clings to every side while some browned patches remain visible. The dry browned surfaces should become glossy and deep reddish brown as the sauce warms and thickens. Let the meatballs shift toward the center while the sauce gathers in uneven pools around them.

Tip: Warm the sauce only until it clings to the meatballs because long simmering can reduce it too much.

Step 5: Assemble the sliders with cheese

Slice the connected rolls through the middle and place the bottom half in a baking dish. Set one sauced meatball in each of the twelve roll sections and spoon small amounts of remaining sauce between them before layering six provolone slices over the top. The separate components should become a connected slider structure with the meatballs sitting unevenly in the rolls and the cheese overlapping across several sections. Replace the roll tops and brush them with butter before scattering dried parsley.

Tip: Keep the rolls connected while assembling so the sliders stay stable and pull apart cleanly after baking.

Step 6: Bake and serve one slider

Bake the assembled sliders until the provolone melts around the meatballs and the buttered roll tops turn lightly golden. Let the sliders rest briefly and then pull one portion away from the connected group. Place one slider on a white plate and cut it through the center so the juicy turkey meatball and glossy barbecue sauce and melted cheese are visible. The roll should look softly compressed with uneven browning and a little sauce escaping near the cut edge.

Tip: Rest the baked sliders for five minutes before separating them so the cheese settles without becoming firm.

Pro Tips

• Grate the onion finely so it adds moisture throughout the turkey mixture without leaving large pieces that weaken the meatballs.
• Shape the meatballs with a light touch because tightly packed ground turkey can become dense and less juicy after baking.
• Use a thick barbecue sauce so it clings to the meatballs instead of soaking through the bottom of the slider rolls.
• Cover the sliders loosely during the first part of baking when the tops brown quickly and uncover them near the end.

Storage Instructions

Allow leftover sliders to cool before placing them in an airtight container. Refrigerate them within two hours and keep them chilled for up to three days. For the best texture reheat the sliders in a covered baking dish until the centers are hot. Uncover them during the final few minutes so the roll tops regain a little crispness. The cooked meatballs can be frozen separately for up to two months. Thaw them overnight in the refrigerator and warm them with barbecue sauce before assembling fresh sliders. Fully assembled sliders can also be frozen although the rolls may become softer after thawing. Wrap individual portions tightly so you can reheat only the amount you need.

Frequently Asked Questions

See You in the Kitchen

I hope you try these BBQ Turkey Meatball Sliders soon.

They are a simple recipe that looks beautiful and tastes incredible and makes every weeknight dinner or party a little more special alongside Cinnamon Sweet Potato Wedges.

Do not forget to share your results or save this recipe for later and try the Sweet Potato Black Bean Tacos next because these are recipes worth keeping.

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