Creamy Garlic Ranch Turkey Meatballs (Print)

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.

# 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 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 meatballs using approximately 1 heaping tablespoon per meatball. Arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes 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 continuously and cook until thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
08 - Transfer baked meatballs to the sauce and gently toss to coat. Simmer for 2 minutes to allow flavors to meld.
09 - Garnish with fresh parsley and serve immediately while hot.

# Expert Advice:

01 -
  • They're tender and juicy because you're not overthinking the meat mixture, just combining until it barely comes together.
  • The garlic cream sauce tastes restaurant-quality but takes less time than ordering delivery.
  • Ground turkey feels lighter than beef, so you don't feel heavy after eating a full plate.
  • Everything happens in one pan after the meatballs bake, which means minimal cleanup on a weeknight.
02 -
  • Don't overmix the meatball mixture—I learned this the hard way when I wanted them perfectly uniform and ended up with dense, bouncy spheres instead of tender ones.
  • If your sauce breaks or looks separated, it's usually because the heat was too high; lower the flame and stir gently, and it almost always comes back together.
  • Baking the meatballs instead of pan-frying them is a game-changer because they cook evenly and you have time to make the sauce without stress.
03 -
  • Room-temperature ingredients mix more evenly, so pull your egg and meat out of the fridge 10 minutes before cooking if you have the time.
  • If your sauce tastes bitter, the heat was too high and the garlic burned—turn it down low next time and listen for a gentle sizzle, not a fierce pop.
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