Save Bring a burst of flavor to your dinner table with these Creamy Garlic Ranch Turkey Meatballs. This dish combines the juicy, lean goodness of oven-baked turkey with the bold, savory flavors of ranch seasoning, all enveloped in a silky-smooth garlic cream sauce. This Easy American main dish yields 4 servings and takes about 50 minutes from start to finish, making it a perfect solution for a comforting weeknight meal.
Save The secret to these meatballs lies in the simple addition of ranch seasoning, which provides a complex profile of herbs and spices with minimal effort. By baking the meatballs first, you ensure they are cooked through and golden brown before they take a final dip in the luscious sauce. Whether you are looking for a hearty main dish or a unique appetizer, this recipe is sure to satisfy.
Ingredients
- For the Turkey Meatballs
- 1 lb (450 g) ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 packet (1 oz / 28 g) ranch seasoning mix
- 1 large egg
- 2 tbsp milk
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Garlic Cream Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups (360 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried dill (optional)
- Salt and pepper, to taste
- 2 tbsp chopped fresh chives or parsley (for garnish)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, ranch seasoning, egg, milk, parsley, salt, and pepper. Mix until just combined; do not overwork.
- Step 3
- Shape mixture into 20-24 meatballs (about 1 1/2 inches each) and place on the prepared baking sheet.
- Step 4
- Bake meatballs for 18–20 minutes, or until golden and cooked through (internal temperature should reach 165°F/74°C).
- Step 5
- While meatballs bake, prepare the sauce: Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Step 6
- Sprinkle in flour and whisk for 1–2 minutes to form a roux, without browning.
- Step 7
- Gradually add chicken broth, whisking constantly to avoid lumps. Stir in heavy cream and bring to a gentle simmer.
- Step 8
- Add Parmesan and dried dill (if using). Let sauce simmer for 3–4 minutes until thickened. Season with salt and pepper to taste.
- Step 9
- Add baked meatballs to the sauce, turning to coat. Simmer together for 2–3 minutes to meld flavors.
- Step 10
- Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes if desired.
Zusatztipps für die Zubereitung
To ensure success, use a large mixing bowl, a baking sheet, and a reliable skillet. Always check that the meatballs reach an internal temperature of 165°F (74°C). Note that this recipe contains common allergens like Egg, Milk (dairy), and Wheat (gluten) via the Parmesan and breadcrumbs. For the best flavor, garnish with fresh chives or parsley right before serving.
Varianten und Anpassungen
You can easily adapt this recipe to your preferences. For a gluten-free version, substitute gluten-free breadcrumbs and use a gluten-free flour blend for the sauce. If you prefer different meats, ground chicken or beef work equally well as a variation. Always check your ranch seasoning packet and broth for potential hidden allergens or gluten.
Serviervorschläge
Serve these creamy meatballs over a bed of pasta, fluffy rice, or buttery mashed potatoes for a complete meal. They also pair excellently with a side of green salad and crusty bread to soak up the extra sauce. For beverages, a crisp Chardonnay or Sauvignon Blanc provides a refreshing contrast to the rich garlic cream. Each serving contains approximately 415 calories, 26g of fat, and 29g of protein.
Save With its delightful balance of ranch zest and creamy garlic, this dish is certain to become a regular in your recipe rotation. Enjoy the comfort of a home-cooked meal that tastes like it came from a professional kitchen.
Kitchen Questions
- → Can I make these meatballs ahead of time?
Yes, you can shape and refrigerate the uncooked meatballs for up to 24 hours before baking. The sauce can also be prepared ahead and gently reheated when ready to serve.
- → What can I serve with these meatballs?
These pair wonderfully with pasta, mashed potatoes, or rice. A crisp green salad and crusty bread complete the meal perfectly.
- → Can I freeze the cooked meatballs?
Absolutely. Cool the meatballs completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating with the sauce.
- → How do I know when the meatballs are done?
The meatballs should reach an internal temperature of 165°F (74°C) and appear golden brown on the outside. Cutting one open should show no pink throughout.
- → Can I use different ground meat?
Ground chicken or beef work well as substitutes. Adjust cooking time slightly if using beef, which may take a bit longer to cook through completely.