Creamy Garlic Ranch Turkey Meatballs (Printable)

Tender turkey meatballs baked to golden perfection, then coated in a rich garlic ranch cream sauce.

# What You’ll 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 mixing bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, ranch seasoning mix, fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Form mixture into 20 meatballs, using approximately 1 heaping tablespoon for each. Arrange meatballs evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, or until meatballs are golden brown and cooked through, reaching 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 while stirring to avoid lumps, then bring to a gentle simmer.
07 - Add heavy cream, ranch seasoning mix, and grated Parmesan cheese to the skillet. Stir continuously and cook until sauce thickens, approximately 2 to 3 minutes. Season with salt and pepper to taste.
08 - Add baked meatballs to the creamy sauce and gently toss to coat evenly. Simmer for 2 minutes to allow flavors to meld.
09 - Transfer meatballs and sauce to serving dish. Garnish generously with fresh parsley and serve immediately.

# Expert Tips:

01 -
  • They're done in 45 minutes, which means you can go from idea to steaming plate without the usual stress.
  • The sauce tastes like restaurant food, but you made it in one skillet while meatballs baked quietly in the oven.
  • Ground turkey becomes something tender and juicy, not dry and forgettable like it can be.
  • It feels fancy enough for guests but casual enough for your own hungry evening.
02 -
  • Don't crowd your meatballs on the pan, or they'll steam instead of brown and miss out on that golden crust that makes them taste complete.
  • Add the cream slowly and keep the heat at medium, because heavy cream can split and separate if it gets too hot or changes temperature too quickly.
  • A meat thermometer is your friend here, especially with turkey which can go from perfectly cooked to dry in a moment of carelessness.
03 -
  • Toast your breadcrumbs in a dry skillet for two minutes before mixing if you want the meatballs to brown deeper and taste slightly nutty.
  • Make the meatball mixture the night before and refrigerate it, which gives everything time to get acquainted and makes shaping easier the next day.
  • If you want a spicy version, add a dash of chili flakes to the sauce and taste as you go, since heat can surprise you.
  • Swap the heavy cream for half-and-half if you want something lighter, though the sauce won't be quite as luscious.
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