Creamy Garlic Ranch Turkey Meatballs (Printer-friendly)

Juicy turkey meatballs baked to golden perfection, then coated in a rich garlic ranch cream sauce. An easy, satisfying meal ready in under an hour.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs (use gluten-free if needed)
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 (or gluten-free 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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with baking spray.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, ranch seasoning, fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Shape 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 with 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. Gradually whisk in chicken broth and bring to a gentle simmer.
07 - Add heavy cream, ranch seasoning, and Parmesan cheese. Stir and cook until thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
08 - Add baked meatballs to the sauce and toss gently to coat evenly. Simmer for 2 minutes to allow flavors to meld.
09 - Transfer to serving platter, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • They're baked instead of pan-fried, so your kitchen doesn't smell like oil splatters for three days afterward.
  • The creamy garlic sauce is rich enough to feel indulgent but comes together in the time it takes the meatballs to cook.
  • Ground turkey keeps the whole thing lighter than beef, but the ranch and Parmesan make sure nobody notices they're eating something healthier.
02 -
  • If your meatballs are crumbly and won't hold together, your mixture was either too lean, not mixed enough, or the egg was too small—add a splash of milk and mix again gently.
  • Lumpy sauce means you rushed whisking in the broth or didn't cook the roux long enough before adding liquid, so take your time with that step and whisk like you mean it.
03 -
  • Don't skip the resting time after shaping the meatballs—letting them sit for five minutes helps them hold their shape better in the oven.
  • Bloom your garlic in the butter before adding anything else; it's the difference between a sauce that tastes like garlic and one where garlic actually sings.
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