Creamy Garlic Ranch Turkey Meatballs (Printable Version)

Juicy turkey meatballs with ranch seasoning baked to golden perfection, then coated in a rich garlic cream sauce. Ready in under an hour.

# What You Need:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 packet 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

# Steps:

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 to 24 meatballs, approximately 1 1/2 inches each, and place on the prepared baking sheet.
04 - Bake meatballs for 18 to 20 minutes until golden and cooked through, reaching 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 - Sprinkle flour into the skillet and whisk for 1 to 2 minutes to form a roux, being careful not to brown it.
07 - Gradually add chicken broth while whisking constantly to prevent lumps from forming. Stir in heavy cream and bring to a gentle simmer.
08 - Add Parmesan and dried dill to the sauce. Let simmer for 3 to 4 minutes until thickened, then season with salt and pepper to taste.
09 - Add baked meatballs to the sauce, turning to coat evenly. Simmer together for 2 to 3 minutes to allow flavors to meld.
10 - Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes.

# Expert Pointers:

01 -
  • These meatballs stay impossibly juicy because of the milk and egg mixture, which I learned after one too many dry batches.
  • The garlic cream sauce comes together faster than you'd expect, perfect for those nights when you need dinner on the table but don't want to sacrifice flavor.
  • Ground turkey keeps things lighter than beef without tasting like you're compromising on taste or richness.
02 -
  • Don't mix the meatball ingredients more than necessary or you'll activate the gluten in the breadcrumbs and end up with tough, bouncy meatballs instead of tender ones.
  • The roux needs that minute or two to cook the raw flour taste out, but watch it carefully so it stays pale and doesn't brown or your sauce will taste bitter.
03 -
  • Slightly damp hands make shaping meatballs infinitely easier and less frustrating than struggling with the sticky mixture.
  • Parchment paper on your baking sheet means almost zero cleanup and prevents the meatballs from sticking, which is a small luxury I never skip anymore.
Go Back