Creamy Parmesan Turkey Meatballs
These Creamy Parmesan Turkey Meatballs are a quick and easy weeknight meal that the whole family will love. Tender turkey meatballs are simmered in a rich and decadent creamy parmesan sauce, perfect served over pasta, rice, or as an appetizer.
Equipment
- Large bowl
- Measuring cups and spoons
- cookie scoop or spoon
- Large skillet
- Meat thermometer
- Whisk
- Wooden spoon or spatula
- Cutting board
- Knife
Ingredients
- 1 lb ground turkey
- ½ cup bread crumbs Panko or regular
- ¼ cup grated Parmesan cheese
- 1 large egg
- ¼ cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, gently combine the ground turkey, bread crumbs, Parmesan cheese, egg, milk, minced garlic, Italian seasoning, salt, and pepper. Be careful not to overmix.
- Using your hands or a cookie scoop, form the mixture into approximately 1-inch meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Carefully add the meatballs to the skillet, making sure not to overcrowd the pan. You may need to work in batches.
- Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. A meat thermometer should read 165°F (74°C). Remove the meatballs from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using).
- Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Gently add the cooked meatballs to the creamy Parmesan sauce.
- Simmer for another 5-10 minutes, allowing the meatballs to finish cooking in the sauce and absorb all that delicious flavor.
- Garnish with fresh parsley before serving.
Notes
For a richer sauce, use whole milk instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If the meatballs are too dry, add a little more milk to the mixture. If the sauce is too thin, simmer for a longer time or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while simmering. If the sauce is too thick, add more chicken broth or cream. These meatballs freeze well, store in a freezer safe container for up to 3 months.