Creamy Garlic Ranch Turkey Meatballs (Printable)

Juicy turkey meatballs baked to golden perfection, then coated in a velvety garlic ranch cream sauce for the ultimate comfort meal.

# What You 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 bowl, combine ground turkey, breadcrumbs, egg, Parmesan, 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, approximately 1 heaping tablespoon each, and arrange on the prepared baking sheet in a single layer.
04 - Bake for 18 to 20 minutes, or until meatballs are golden brown 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, stirring constantly. Gradually whisk in chicken broth and bring to a gentle simmer.
07 - Add heavy cream, ranch seasoning, and Parmesan cheese. Stir continuously and cook until thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
08 - Add baked meatballs to the sauce and gently toss to coat evenly. Simmer for 2 minutes to allow flavors to meld.
09 - Transfer to serving platter, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • These meatballs stay tender and juicy because the turkey never gets overworked, a trick I learned after making dense, rubbery versions for years.
  • The creamy garlic sauce comes together in minutes while the meatballs bake, so dinner actually feels manageable on a busy night.
  • It's naturally lighter than beef versions but tastes completely indulgent, which feels like getting away with something.
02 -
  • The single biggest mistake I made was mixing the meatballs too thoroughly, which created rubbery results, so gentle folding with your hands is genuinely the right technique.
  • Heavy cream can separate if it gets too hot, so keep the sauce at a gentle simmer and never let it reach a rolling boil or you'll have broken curdles instead of silky sauce.
03 -
  • Fresh minced garlic makes an enormous difference in the sauce, so if you only have powder, use half the amount because it concentrates quickly and can become overwhelming.
  • Rolling the meatballs between slightly damp hands keeps the mixture from sticking and gives you more consistent sizes that bake evenly together.
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