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Garlic Parmesan Turkey Meatballs

Garlic Parmesan Turkey Meatballs

These Garlic Parmesan Turkey Meatballs are tender, juicy, and packed with savory garlic and parmesan flavor. Golden-brown turkey meatballs are simmered in a rich, creamy garlic parmesan sauce and finished with fresh parsley and extra grated parmesan. This easy one-pan dinner is perfect for busy weeknights, cozy family meals, and anyone craving a delicious homemade comfort food recipe.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Meatballs
  • 1 lb 450 g ground turkey
  • ½ cup finely grated parmesan cheese
  • ½ cup breadcrumbs
  • 1 large egg
  • 3 –4 cloves garlic finely minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 –2 tablespoons olive oil for browning
For the Creamy Garlic Parmesan Sauce
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup 240 ml heavy cream
  • ½ cup 120 ml chicken broth
  • ½ cup finely grated parmesan cheese
  • ½ teaspoon Italian seasoning
  • 1 tablespoon fresh parsley chopped
  • Extra parmesan cheese for garnish

Equipment

  • Large mixing bowl
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Tongs
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Grater for parmesan cheese
  • Instant-read meat thermometer
  • Cutting board and knife
  • Serving bowl or plate

Method
 

Prepare the Meatball Mixture
  1. In a large bowl, combine ground turkey, parmesan cheese, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs
  1. Use a cookie scoop or tablespoon to portion the mixture into 16–20 meatballs, approximately 1½ inches in size. Roll gently between your palms.
Brown the Meatballs
  1. Heat olive oil in a large skillet over medium heat. Add the meatballs, leaving space between them. Cook for approximately 3–4 minutes per side, turning gently until golden brown. Transfer to a plate. They will finish cooking in the sauce.
Sauté the Garlic
  1. Reduce the heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and sauté for 30–60 seconds until fragrant. Do not let the garlic burn.
Make the Sauce
  1. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Add heavy cream and Italian seasoning. Stir and bring to a gentle simmer.
Add Parmesan
  1. Reduce the heat to low. Gradually stir in the grated parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, add a splash of broth.
Simmer the Meatballs
  1. Return the browned meatballs to the skillet. Spoon the sauce over them, cover loosely, and simmer gently for 8–12 minutes, or until the centers reach 165°F (74°C).
Garnish and Serve
  1. Remove from heat. Sprinkle with fresh parsley and extra parmesan cheese. Serve warm with pasta, mashed potatoes, rice, or vegetables.

Notes

For tender meatballs: Mix the turkey gently and avoid overcooking.
For the best sauce: Use freshly grated parmesan and melt it over low heat.
Food safety: Ground turkey should reach an internal temperature of 165°F (74°C).
Gluten-free option: Use certified gluten-free breadcrumbs and check packaged ingredients.
Low-carb option: Omit regular breadcrumbs or use a suitable low-carb substitute.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze cooked meatballs with sauce for best quality within approximately 2–3 months.
Serving tip: Spoon the creamy garlic parmesan sauce over mashed potatoes, pasta, or rice for an extra comforting dinner.