Creamy Garlic Ranch Turkey Meatballs (Print Version)

Tender turkey meatballs baked to golden perfection, then coated in a rich garlic ranch cream sauce. An easy, comforting meal the whole family will love.

# Components:

→ 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, ranch seasoning, parsley, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, avoiding overworking the mixture.
03 - Shape mixture into 20 uniform meatballs, approximately 1 heaping tablespoon each, and arrange on the prepared baking sheet in a single layer.
04 - Bake for 18 to 20 minutes until meatballs are golden brown and cooked through with an internal temperature of 165°F.
05 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1 minute to create a roux.
06 - Gradually whisk chicken broth into the roux and bring to a gentle simmer. Add heavy cream, ranch seasoning, and Parmesan cheese. Stir continuously until thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
07 - Transfer baked meatballs to the sauce and gently toss to coat evenly. Simmer for 2 minutes to allow flavors to meld.
08 - Transfer to serving platter, garnish with fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • They come together in under an hour, which means weeknight dinner doesn't have to feel like a chore.
  • The sauce is so forgiving and creamy that it turns simple turkey into something people genuinely crave.
  • One pan for the meatballs, one skillet for the sauce—cleanup is almost as pleasant as eating.
02 -
  • Don't skip baking the meatballs first—pan-browning them takes forever and makes your stovetop a mess, but baking them is clean and actually faster.
  • The flour-to-liquid ratio in the sauce matters; add the broth gradually while whisking so you don't end up with lumps that ruin the whole thing.
  • Room-temperature ingredients mix better into meatballs, so don't pull the egg straight from the fridge—let it sit out five minutes first.
03 -
  • If your sauce breaks or looks grainy, take it off heat immediately and whisk in a splash of cold cream—sometimes you can save it, and sometimes you just roll with it and nobody notices.
  • Fresh parsley at the end is worth it because it tastes bright and stops the dish from feeling heavy, even though it's literally just a garnish.
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