1-First Step: Mise en place and mixing
Gather all ingredients and measure them out. Finely dice 1/2 yellow onion and mince 1-2 green onions for garnish. If using frozen garlic cube, have it ready for the sauce.
In a large bowl, add:
* 1 lb ground turkey
* 1 tbsp green seasoning
* 2 tsp jerk seasoning
* 1/2 cup bread crumbs (panko preferred)
* 1/2 yellow onion, diced finely
* 1 egg
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp chicken bouillon (optional)
* 1/4 tsp salt
Gently mix until the ingredients are just combined. Overworking the meat will make the meatballs dense, so mix with a light touch.

2-Second Step: Forming meatballs
Coat your hands with a little oil to prevent sticking. Using oiled hands, roll the mixture into evenly sized balls about 1 inch in diameter. The mixture will be sticky; oil prevents the blend from clinging to your palms and helps you form smooth balls.
Tip: Use a small cookie scoop for consistent sizes so they cook evenly.

3-Third Step: Searing and cooking on the stovetop
Heat a large pan over medium heat and add a thin layer of oil. When the oil shimmers, add meatballs in a single layer without crowding. Sear until browned on all sides, about 2-3 minutes per side.
Lower the heat to medium-low, cover the pan, and cook for 8-10 minutes, turning occasionally so all sides finish cooking. The internal temperature should reach 165°F.
If you prefer to finish in the oven, preheat to 400°F and bake the seared meatballs 8-10 minutes until they reach 165°F. This method is helpful for larger batches.

4-Fourth Step: Making the BBQ sauce glaze
In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Add the glaze ingredients and stir to combine:
* 1/2 cup BBQ sauce
* 1/4 cup honey
* 1/4 cup pineapple juice
* 1 tsp jerk seasoning (adjust amount as preferred)
* 1 garlic cube (frozen garlic cubes for smooth sauce)
Bring the mixture to a gentle simmer and let it cook for 3-5 minutes until it thickens slightly and flavors meld. If the sauce thickens too much, add a splash more pineapple juice to loosen it.

5-Fifth Step: Tossing and finishing
Transfer the cooked meatballs to a large bowl, pour the warm bbq jerk glaze over them, and toss gently until they are fully coated. Garnish with 1-2 minced green onions and serve hot.