Creamy Garlic Ranch Turkey (Printable)

Juicy turkey meatballs baked and coated in a rich garlic cream sauce for a comforting main course.

# What You’ll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 oz ranch seasoning mix
05 - 1 large egg
06 - 2 tbsp milk
07 - 2 tbsp chopped fresh parsley
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Garlic Cream Sauce

10 - 2 tbsp unsalted butter
11 - 4 cloves garlic, minced
12 - 2 tbsp 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 tsp dried dill
17 - Salt and pepper to taste
18 - 2 tbsp chopped fresh chives or 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, Parmesan cheese, ranch seasoning mix, egg, milk, fresh parsley, salt, and black pepper. Mix until just combined without overworking the mixture.
03 - Shape mixture into 20-24 meatballs, each approximately 1 1/2 inches in diameter. Place on prepared baking sheet in a single layer.
04 - Bake for 18-20 minutes until golden brown and cooked through. Internal temperature should reach 165°F when measured with a meat thermometer.
05 - While meatballs bake, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Sprinkle all-purpose flour over the garlic and butter mixture. Whisk continuously for 1-2 minutes to form a roux without allowing it to brown.
07 - Gradually add chicken broth to the roux while whisking constantly to prevent lumps from forming. Stir in heavy cream and bring to a gentle simmer.
08 - Add grated Parmesan cheese and dried dill to the simmering sauce. Allow to simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
09 - Add baked meatballs to the garlic cream sauce, turning gently to coat each meatball evenly. Simmer together for 2-3 minutes to allow flavors to meld.
10 - Transfer meatballs and sauce to serving platter or individual plates. Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes as desired.

# Expert Tips:

01 -
  • Ground turkey keeps these light enough to eat without guilt, but the cream sauce makes them taste completely indulgent.
  • The whole thing comes together in under an hour, which means weeknight dinner doesn't have to mean scrambling at 6 PM.
  • One skillet sauce means you're not drowning in dishes afterward, which honestly might be the best part.
02 -
  • Don't let your sauce boil aggressively or the cream can break and separate, which happened to me once and taught me to keep it at a gentle simmer instead.
  • Mixing the meatball ingredients by hand rather than with an electric mixer saves you from accidentally toughening the turkey, which is easier to do than you'd think.
03 -
  • Use a cookie scoop or ice cream scoop to shape your meatballs uniformly, which ensures they all finish cooking at the same time and look polished.
  • Don't skip the parchment paper because it's the difference between meatballs that slide right onto a plate and ones that stick stubbornly to the pan.
Go Back