Creamy Garlic Ranch Turkey Meatballs (Printable Version)

Juicy turkey meatballs with ranch seasoning in a rich garlic cream sauce. Comfort food at its finest.

# What You'll 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 tbsp milk
07 - 2 tbsp chopped fresh parsley
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Garlic Cream Sauce

10 - 2 tbsp unsalted butter
11 - 4 cloves garlic, minced
12 - 2 tbsp 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 tsp dried dill
17 - Salt and pepper to taste
18 - 2 tbsp chopped fresh chives or parsley for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking oil.
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 arrange on the prepared baking sheet.
04 - Bake for 18-20 minutes until golden brown 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. Sprinkle in flour and whisk for 1-2 minutes to form a roux without browning.
06 - Gradually add chicken broth while whisking constantly to prevent lumps. Stir in heavy cream and bring to a gentle simmer.
07 - Add Parmesan cheese and dried dill if using. Simmer for 3-4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Add baked meatballs to the sauce and turn to coat evenly. Simmer together for 2-3 minutes to allow flavors to meld.
09 - Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes as desired.

# Additional Tips::

01 -
  • The ranch seasoning adds a familiar, savory flavor that keeps the turkey moist and anything but bland.
  • The garlic cream sauce is rich enough to feel indulgent but simple enough to pull off on a weeknight.
  • These reheat beautifully, so leftovers taste just as good the next day over rice or tucked into a sub roll.
02 -
  • Don't skip the parchment paper or greasing, the meatballs can stick and tear when you try to remove them.
  • Whisk the broth in slowly when making the roux, I rushed it once and ended up with a lumpy sauce that took forever to smooth out.
  • Let the meatballs rest for a minute after baking before adding them to the sauce, it helps them hold their shape better.
03 -
  • Use a small cookie scoop to portion the meatballs evenly, it saves time and ensures they all cook at the same rate.
  • Don't skip the step of simmering the meatballs in the sauce, those few minutes make a huge difference in flavor.
  • If the sauce gets too thick, whisk in a little extra broth or cream until it reaches the consistency you want.
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