Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
In a large bowl, whisk the egg with the BBQ sauce and Worcestershire until smooth. This creates a glossy binder that coats every meatball.
Add the ground turkey, breadcrumbs, onion, garlic, smoked paprika, salt, and pepper. Gently mix just until combined—stop as soon as you don’t see streaks of raw turkey.
Shape into 1.5-inch meatballs (about the size of a golf ball). Place them on the prepared sheet, leaving a bit of space between each for even browning.
Lightly mist or brush the tops with olive oil. Bake 15–18 minutes, or until the outside is golden and the internal temperature reaches 165°F (74°C).
Option: For a glossy finish, brush with additional BBQ sauce during the last 5 minutes of bake time to help it cling and caramelize slightly.
Remove from the oven and let rest for a few minutes. If you like extra glaze, toss the hot meatballs with a touch more BBQ sauce before serving.
