Creamy Garlic Ranch Turkey Meatballs (Print Version)

Juicy turkey meatballs with ranch seasoning in a rich garlic cream sauce. Ready in 50 minutes.

# Ingredient List:

→ Turkey Meatballs

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

# 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 20-24 meatballs approximately 1 1/2 inches each and place on the prepared baking sheet.
04 - Bake for 18-20 minutes until golden and cooked through with an 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.
06 - Sprinkle in flour and whisk for 1-2 minutes to form a roux without browning.
07 - Gradually add chicken broth while whisking constantly to avoid lumps. Stir in heavy cream and bring to a gentle simmer.
08 - Add Parmesan and dried dill. Let sauce simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
09 - Add baked meatballs to the sauce, turning to coat. Simmer together for 2-3 minutes to meld flavors.
10 - Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes.

# Helpful Hints:

01 -
  • Turkey keeps things light but the cream sauce makes them taste absolutely decadent, so you get both worlds.
  • These come together in under an hour and taste like you fussed way more than you actually did.
02 -
  • Don't skip the parchment paper unless you love scrubbing baking sheets, and this one truth will save you time forever.
  • Whisking the broth in slowly prevents lumps better than any other trick I've learned, so slow down and stay patient at that step.
03 -
  • Using a cookie scoop makes rolling meatballs faster and keeps them uniform so they cook evenly.
  • Room temperature ingredients mix together smoother, so pull your egg and milk out of the fridge a few minutes early.
Go Back