Creamy Garlic Ranch Turkey Meatballs (Printable)

Juicy turkey meatballs with ranch seasoning in a rich garlic cream sauce

# What You Need:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 packet (1 ounce) ranch seasoning mix
05 - 1 large egg
06 - 2 tablespoons milk
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garlic Cream Sauce

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

# Directions:

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 internal temperature reaching 165°F.
05 - While meatballs bake, melt butter in a large skillet over medium heat. Add 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 if using. 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.

# Expert Advice:

01 -
  • These meatballs stay incredibly juicy because turkey can be dry, but the egg and milk keep them tender inside while the outside gets golden and slightly crispy.
  • The garlic cream sauce comes together in the time your meatballs finish baking, so there's no real waiting around feeling bored in the kitchen.
  • Ranch seasoning does the heavy lifting on flavoring, which means you're not standing there second guessing your salt levels like you normally would.
02 -
  • Don't skip whisking the roux because I learned the hard way that even thirty seconds of not paying attention creates lumps that won't dissolve no matter how much you whisk afterward.
  • The meatballs continue cooking slightly after they come out of the oven, so pulling them out when they hit 165°F inside prevents them from drying out by the time you plate them.
  • Mixing the meatball mixture gently is genuinely important because ground turkey is lean and can become rubbery if you compress it too much.
03 -
  • Toast the flour in the butter for an extra minute before adding broth to deepen the flavor and make the roux taste less raw and starchy.
  • Reserve a cup of the baking liquid from the meatballs to thin the sauce if it gets too thick, because it adds subtle meatball flavor that store-bought broth can't match.
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