Creamy Garlic Ranch Turkey Meatballs (Print Version)

Oven-baked turkey meatballs with ranch seasoning and a creamy garlic sauce, ideal for a hearty meal.

# 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 packet (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

# How to Make It:

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 the prepared baking sheet.
04 - Bake meatballs for 18-20 minutes until golden and cooked through with internal temperature reaching 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 - 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.

# Additional Tips::

01 -
  • They're tender and juicy inside because turkey stays forgiving when you don't overwork the mixture, and the cream sauce keeps everything from drying out.
  • Ranch seasoning does the heavy lifting for flavor, so you're not standing there trying to remember which spices go together.
  • The whole thing comes together in under an hour, which means weeknight dinner without the stress.
02 -
  • Don't skip the parchment paper or greasing—nothing ruins your mood faster than meatballs stuck to the sheet, tearing apart as you try to free them.
  • Whisking constantly when you add the broth is non-negotiable, because even a few seconds of not paying attention can create lumps that ruin the whole sauce.
  • The ranch seasoning mix already has salt in it, so taste your meatball mixture before adding more, or you could end up oversalting the whole thing.
  • Fresh garlic makes a real difference in the sauce—jarred minced garlic just doesn't have the same brightness or fragrance.
03 -
  • Make the meatballs ahead and freeze them uncooked on a baking sheet before transferring to a bag—they'll keep for a month and you can bake them straight from frozen, adding just a few extra minutes to the cooking time.
  • The sauce thickens more as it sits, so if you're making this ahead, add a splash of broth when you reheat to loosen it back up.
  • Brown the meatballs on the stovetop in a hot pan for two minutes before baking if you want extra color and a slightly crispier outside, though it's not necessary and does add one more step.
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