# Components:
→ 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
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 meatballs 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 flour into the skillet and whisk for 1-2 minutes to form a roux without allowing it to brown.
07 - Gradually add chicken broth while whisking constantly to avoid lumps. Stir in heavy cream and bring to a gentle simmer.
08 - Add Parmesan cheese 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 evenly. Simmer together for 2-3 minutes to meld flavors.
10 - Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes if desired.
