Creamy Garlic Ranch Turkey Meatballs (Print Version)

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

# What You Need:

→ For the Meatballs

01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons ranch seasoning mix
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ For the Creamy Garlic Sauce

11 - 2 tablespoons unsalted butter
12 - 4 garlic cloves, minced
13 - 1 tablespoon all-purpose flour
14 - 1 cup chicken broth
15 - 3/4 cup heavy cream
16 - 1 tablespoon ranch seasoning mix
17 - 1/4 cup grated Parmesan cheese
18 - Salt and black pepper to taste
19 - 1 tablespoon chopped fresh parsley for garnish

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, ranch seasoning, parsley, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
03 - Shape mixture into 20 meatballs, approximately 1 heaping tablespoon each, and arrange on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are golden and cooked through with an internal temperature of 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 - Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a gentle simmer.
07 - Add heavy cream, ranch seasoning, and Parmesan cheese. Stir and cook until thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
08 - Add baked meatballs to the sauce and toss gently to coat. Simmer for 2 minutes to allow flavors to meld.
09 - Garnish with fresh parsley and serve hot over mashed potatoes, rice, or pasta.

# Expert Advice:

01 -
  • They're impossibly tender and juicy because ground turkey can be dry, but this method keeps them silky with the egg and cream sauce.
  • The whole thing comes together in under 45 minutes, which means weeknight dinner that feels like you actually tried.
  • That garlicky cream sauce tastes fancy enough to impress people, but it's just butter, flour, and heavy cream doing their thing.
  • You can freeze the unbaked meatballs and have a weeknight shortcut ready whenever you need it.
02 -
  • Don't skip the 2-minute simmer at the end; those final moments when meatballs sit in sauce are when magic happens and flavors actually meld together.
  • If your sauce breaks or looks grainy while cooking, it usually means the heat was too high; lower it to medium-low and stir constantly until it smooths back out.
  • Ground turkey is naturally lean and can cook faster than you expect, so use a meat thermometer to avoid overcooking and drying them out.
03 -
  • Let your butter foam and smell slightly nutty before adding garlic; this takes maybe 30 seconds and deepens the flavor of the entire sauce.
  • If you can't find ranch seasoning mix, combine 1 tablespoon dried dill, 1 tablespoon dried parsley, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, and salt and pepper to taste as a substitute.
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