Creamy Garlic Ranch Turkey (Print)

Oven-baked turkey meatballs with ranch seasoning in a rich garlic cream sauce.

# Components:

→ 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 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.
03 - Shape mixture into 20-24 meatballs approximately 1 1/2 inches each and place on prepared baking sheet.
04 - Bake for 18-20 minutes until golden and cooked through with internal temperature reaching 165°F.
05 - Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
06 - Sprinkle in flour and whisk for 1-2 minutes to form a roux without browning.
07 - Gradually add chicken broth while whisking constantly to avoid lumps. Stir in heavy cream and bring to a gentle simmer.
08 - Add Parmesan 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. Simmer together for 2-3 minutes to meld flavors.
10 - Garnish with fresh chives or parsley. Serve hot over pasta, rice, or mashed potatoes.

# Expert Advice:

01 -
  • Ground turkey keeps things lighter than beef, but the cream sauce makes them feel absolutely luxurious and restaurant-worthy.
  • Ranch seasoning does the heavy lifting so you're not fussing with a dozen spices, and the whole dish comes together in under an hour.
  • These freeze beautifully, which means you can make a double batch and have an easy dinner waiting for busy nights ahead.
02 -
  • Don't skip the gradual addition of broth when making the roux or you'll end up with lumpy sauce; whisking constantly as you pour is non-negotiable for that silky texture.
  • Ground turkey can dry out quickly, so resist the urge to overbake the meatballs even by a few minutes—pull them out as soon as they hit 165°F internally.
  • If your sauce seems too thin after simmering, you can whisk together a little more flour with cold water to thicken it further without starting over.
03 -
  • Keep your oven temperature at exactly 400°F because even 25 degrees hotter can cause the outside to brown while the inside stays pink, throwing off your cooking time.
  • Toast your minced garlic in butter for exactly one minute—any longer and it starts to brown and taste bitter, any less and it doesn't release its full aromatic potential into the sauce.
  • If you accidentally make the sauce too thick, thin it with a splash of broth or cream rather than trying to fix it with more flour, which compounds the problem.
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