Creamy Garlic Ranch Turkey Meatballs (Printable)

Tender turkey meatballs baked until golden, then coated in a velvety garlic ranch cream sauce. Ready in 45 minutes for an effortless weeknight dinner.

# What You'll 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 tbsp ranch seasoning mix
06 - 2 tbsp chopped fresh parsley
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ For the Creamy Garlic Sauce

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

# Method:

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, egg, Parmesan, ranch seasoning, parsley, garlic powder, onion powder, salt, and 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, or 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. Stir and cook until thickened, about 2 to 3 minutes. Season with salt and pepper.
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.

# Expert Advice:

01 -
  • They're surprisingly lean but taste indulgent thanks to the cream sauce, so you can actually feel good about eating them.
  • Twenty minutes of hands-on work and the oven does most of the thinking, perfect for those nights when you're tired but need something real.
  • The flavor profile is familiar enough to please picky eaters but tasty enough to satisfy anyone craving comfort food.
02 -
  • Don't crush or overwork the meatball mixture or you'll end up with dense, rubber-textured results instead of tender, juicy ones.
  • If your sauce breaks or looks grainy when you add the cream, it's usually because the heat was too high; lower it and whisk smoothly and it'll come back together.
03 -
  • Chill your meatball mixture for fifteen minutes before rolling if you're having trouble with them falling apart or sticking to your hands.
  • Use a meat thermometer instead of guessing doneness—74°C (165°F) is the magic number for turkey, and it removes all the second-guessing from cooking.
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