Creamy Garlic Ranch Turkey Meatballs (Printable Version)

Tender turkey meatballs in a rich garlic cream sauce, ready in 45 minutes. Perfect for busy weeknight dinners.

# 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 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, ranch seasoning, parsley, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Shape mixture into 20 meatballs, using approximately 1 heaping tablespoon of mixture per ball. Arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, or until meatballs are golden brown 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 and softened.
06 - Stir flour into the garlic and butter mixture, cooking for 1 minute while stirring constantly to form a smooth paste.
07 - Gradually whisk in chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
08 - Add heavy cream, ranch seasoning, and Parmesan cheese. Stir well and cook until sauce thickens, approximately 2 to 3 minutes. Season with additional salt and pepper as needed.
09 - Gently add baked meatballs to the cream sauce and toss to coat evenly. Simmer together for 2 minutes to allow flavors to meld.
10 - Garnish with fresh chopped parsley and serve immediately while hot.

# Additional Tips::

01 -
  • The meatballs stay incredibly moist thanks to the turkey and a touch of Parmesan, no dry hockey pucks here.
  • That creamy garlic ranch sauce is so good you will want to lick the pan, and I say that without shame.
  • Everything comes together in under an hour, making it perfect for weeknights when you need comfort food fast.
  • It is naturally gluten free friendly if you swap in the right breadcrumbs and flour, no recipe overhaul needed.
02 -
  • Do not overmix the meatball mixture or they will turn out dense and rubbery, a light hand is your best friend here.
  • Make sure your garlic does not burn when you saute it, burnt garlic turns bitter and will ruin the whole sauce.
  • If your sauce looks too thick, add a splash more broth or cream, if it is too thin, let it simmer another minute or two.
  • Let the meatballs rest in the sauce for those final 2 minutes, it makes a huge difference in how the flavors come together.
03 -
  • Use a small cookie scoop to portion the meatballs so they are all the same size and cook evenly, it saves time and prevents some from drying out while others stay raw.
  • If you want extra crispy meatballs, broil them for the last 2 minutes of baking, just watch them closely so they do not burn.
  • Always taste your sauce before adding the meatballs, it is much easier to adjust seasoning when the sauce is on its own.
  • Let the meatballs cool for a minute before adding them to the sauce if you are worried about them breaking apart, they firm up just enough to handle the tossing.
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