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A recipe from Véronique Ouellet Miss Papila

Ground turkey meatballs in a BBQ crust

  • About 24 meatballs
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  1. In a non-stick frying pan, melt the butter. Add the onion and brown until translucent, then set aside.
  2. In a bowl, combine the turkey, egg, breadcrumbs, thyme, parsley, oregano, salt and pepper. Use your hands to mix the preparation.
  3. Make a large ball, put it in a bowl, cover with plastic wrap and refrigerate for at least 2 hours.
  4. Preheat oven to 400°F (205°C).
  5. Line a baking sheet with parchment paper.
  6. Make turkey meatballs about 3 cm in diameter.
  7. Stuff each one with a cheese cube.
  8. Place the meatballs on the parchment paper. Bake for about 20 minutes or until the centre is no longer pink.
  9. Remove from the oven.


  1. Combine all ingredients in a small saucepan and gently bring to a boil.
  2. Remove from heat and refrigerate.


  1. Place the chips in a bowl and crush them into crumbs using a glass.
  2. Reheat the sauce or use it cold, at taste.
  3. Stick a small cocktail fork in a meatball, and dip the meatball into the sauce and then into the chip crumbs.
  4. You can serve the fully prepared meatballs or place the three components on the table and let your guests dip the meatballs themselves.
Chef's tip

If you want to freeze the meatballs, you should do it after step 8, by putting the baking sheet directly in the freezer. Let them freeze overnight and you can then transfer them to a freezer bag. For cooking, you can put them in the oven directly from the freezer and add a few minutes to the cooking time.

You can also use

Ground chicken