Save There's something undeniably comforting about a plate of tender, juicy meatballs swimming in a rich, creamy sauce. These Creamy Garlic Ranch Turkey Meatballs bring together the savory depth of ranch seasoning with the velvety decadence of a garlic cream sauce, creating a dish that's both familiar and exciting. The lightness of ground turkey makes these meatballs a healthier alternative to traditional beef versions, while sacrificing none of the flavor or satisfaction.
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These meatballs have become a family favorite in my household, especially during those transitional seasons when we crave something substantial but not too heavy. The combination of ranch seasoning with garlic cream sauce creates layers of flavor that seem much more complex than the simple ingredient list would suggest. Best of all, these meatballs reheat beautifully, making them perfect for meal prep or next-day lunches.
- For the Turkey Meatballs: 1 lb (450 g) ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 packet (1 oz / 28 g) ranch seasoning mix, 1 large egg, 2 tbsp milk, 2 tbsp chopped fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper
- For the Garlic Cream Sauce: 2 tbsp unsalted butter, 4 cloves garlic (minced), 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) chicken broth, 1 cup (240 ml) heavy cream, 1/4 cup grated Parmesan cheese, 1/2 tsp dried dill (optional), salt and pepper to taste, 2 tbsp chopped fresh chives or parsley for garnish
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- Prepare the oven and baking sheet
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the meatball mixture
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, ranch seasoning, egg, milk, parsley, salt, and pepper. Mix until just combined; do not overwork.
- Form and bake the meatballs
- Shape mixture into 20-24 meatballs (about 1 1/2 inches each) and place on the prepared baking sheet. Bake for 18–20 minutes, or until golden and cooked through (internal temperature should reach 165°F/74°C).
- Start the sauce
- While meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Create the roux
- Sprinkle in flour and whisk for 1–2 minutes to form a roux, without browning.
- Add liquids
- Gradually add chicken broth, whisking constantly to avoid lumps. Stir in heavy cream and bring to a gentle simmer.
- Finish the sauce
- Add Parmesan and dried dill (if using). Let sauce simmer for 3–4 minutes until thickened. Season with salt and pepper to taste.
- Combine and serve
- Add baked meatballs to the sauce, turning to coat. Simmer together for 2–3 minutes to meld flavors. Garnish with fresh chives or parsley. Serve hot.
When forming the meatballs, wet your hands slightly to prevent the mixture from sticking. For even cooking, try to make all meatballs approximately the same size. If you find the meatball mixture too wet, add a tablespoon or two more breadcrumbs. Conversely, if it's too dry, a splash of extra milk will help. For the sauce, keep the heat medium-low to prevent the cream from curdling or the garlic from burning.
This recipe is wonderfully adaptable. For a Mediterranean twist, add 1 teaspoon of dried oregano and 1/2 cup crumbled feta cheese to the meatball mixture. For a spicier version, incorporate 1/4 teaspoon of red pepper flakes or a dash of hot sauce into the garlic cream sauce. As noted in the original recipe, you can substitute ground chicken or beef for the turkey. For a gluten-free adaptation, use certified gluten-free breadcrumbs and a 1:1 gluten-free flour blend in place of all-purpose flour.
These creamy garlic ranch turkey meatballs make a complete meal when served over buttered egg noodles, fluffy mashed potatoes, or steamed rice. For a lower-carb option, try them over zucchini noodles or cauliflower rice. A simple green salad with a light vinaigrette provides a refreshing contrast to the rich sauce. For an elegant presentation, sprinkle extra fresh herbs over the plated dish and serve with a side of crusty bread for sauce-sopping. As suggested, this dish pairs beautifully with a crisp Chardonnay or Sauvignon Blanc.
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Whether you're cooking for a family dinner, meal prepping for the week ahead, or looking for something special yet approachable for guests, these Creamy Garlic Ranch Turkey Meatballs deliver both comfort and elegance in every bite. The combination of tender turkey meatballs seasoned with zesty ranch and enveloped in a silky garlic cream sauce creates a dish that feels indulgent yet comes together with minimal effort. It's the kind of recipe that earns a permanent spot in your dinner rotation – familiar enough for weeknights but special enough for occasions.
Frequently Asked Questions
- → Can I use different ground meat?
Yes, ground chicken or beef can be substituted for turkey, adjusting cooking times slightly if needed.
- → How do I know when meatballs are fully cooked?
Meatballs are done when golden brown and reach an internal temperature of 165°F (74°C).
- → What can I serve alongside this dish?
This pairs well with pasta, rice, mashed potatoes, and a fresh green salad.
- → Is the garlic cream sauce gluten-free?
For a gluten-free option, replace all-purpose flour with a gluten-free alternative.
- → Can this dish be made dairy-free?
Substitute butter and cream with plant-based alternatives and use dairy-free cheese if desired.
