Creamy Garlic Ranch Turkey Meatballs (Print Version)

Tender turkey meatballs with ranch seasoning baked golden then coated in rich garlic cream sauce.

# What You Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 packet (1 oz) ranch seasoning mix
05 - 1 large egg
06 - 2 tablespoons milk
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garlic Cream Sauce

10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups chicken broth
14 - 1 cup heavy cream
15 - 1/4 cup grated Parmesan cheese
16 - 1/2 teaspoon dried dill
17 - Salt and pepper to taste
18 - 2 tablespoons chopped fresh chives or parsley for garnish

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, ranch seasoning, egg, milk, parsley, salt, and pepper. Mix until just combined without overworking the mixture.
03 - Shape mixture into 20-24 meatballs approximately 1 1/2 inches in diameter and place on the prepared baking sheet.
04 - Bake meatballs for 18-20 minutes until golden and cooked through, with internal temperature reaching 165°F.
05 - While meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Sprinkle in flour and whisk for 1-2 minutes to form a roux without browning.
07 - Gradually add chicken broth while whisking constantly to avoid lumps. Stir in heavy cream and bring to a gentle simmer.
08 - Add Parmesan and dried dill. Let sauce simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
09 - Add baked meatballs to the sauce, turning to coat. Simmer together for 2-3 minutes to meld flavors.
10 - Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes if desired.

# Expert Advice:

01 -
  • Ground turkey stays incredibly juicy when you don't overwork the mixture, and that's the real secret nobody talks about.
  • The garlic cream sauce tastes like you spent hours on it, but you'll have it ready while the meatballs bake.
  • High in protein and genuinely comforting, so you won't feel guilty about seconds.
02 -
  • Don't let your cream boil or it can break, which I learned the hard way by rushing the simmer stage.
  • The meatballs will be done before you think they are, so use a meat thermometer because dry turkey meatballs are genuinely sad.
  • Whisking constantly while adding broth prevents lumps better than any other method, even if your arm gets tired.
03 -
  • If your sauce breaks or seems thin, whisk in an extra tablespoon of flour mixed with a little cold water to thicken it gently.
  • Fresh garlic makes this dish, so if you only have garlic powder on hand, use about a quarter teaspoon instead of four cloves.
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