ULTIMATE PARMESAN TURKEY MEATBALLS

Are you tired of boring weeknight dinners? Do you crave something comforting, flavorful, and surprisingly easy to make? Well, get ready to fall in love because these Creamy Parmesan Turkey Meatballs- So Delicious! are about to become your new go-to recipe. They’re juicy, tender, and smothered in a dreamy parmesan cream sauce that will have everyone begging for seconds. Trust me, this is one recipe you’ll make again and again!

Gathering Your Heavenly Ingredients

Here’s what you’ll need to create these little bundles of joy. Don’t worry, it’s mostly pantry staples!

For the Creamy Parmesan Turkey Meatballs:

• Ground Turkey: 1 pound, lean or regular, your choice!
• Panko Bread Crumbs: 1/2 cup. These give the meatballs a light and airy texture.
• Grated Parmesan Cheese: 1/2 cup, plus extra for topping. Freshly grated is best!
• Egg: 1 large, to bind everything together.
• Garlic: 2 cloves, minced. Don’t skimp on the garlic!
• Italian Seasoning: 1 teaspoon. Adds that classic Italian flavor.
• Salt and Black Pepper: To taste. Season generously!
• Olive Oil: 1 tablespoon, for browning the meatballs.

For the Creamy Parmesan Sauce:

• Butter: 2 tablespoons. Because butter makes everything better!
• Garlic: 2 cloves, minced. Yes, more garlic!
• All-Purpose Flour: 2 tablespoons. This helps thicken the sauce.
• Chicken Broth: 1 cup. Adds depth of flavor.
• Heavy Cream: 1/2 cup. For that luxurious creaminess!
• Grated Parmesan Cheese: 1/2 cup, plus extra for topping. Again, freshly grated is best!
• Salt and Black Pepper: To taste. Adjust as needed.
• Fresh Parsley: Chopped, for garnish (optional, but highly recommended!).

Step-by-Step to Meatball Perfection

Alright, let’s get cooking! Don’t be intimidated; this recipe is much simpler than it looks.

Making the Creamy Parmesan Turkey Meatballs:

1. In a large bowl, gently combine the ground turkey, panko bread crumbs, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Be careful not to overmix, as this can make the meatballs tough.
2. Using your hands or a cookie scoop, form the mixture into approximately 1-inch meatballs.
3. Heat the olive oil in a large skillet over medium heat.
4. Carefully place the meatballs in the skillet, being sure not to overcrowd the pan. You may need to work in batches.
5. Brown the meatballs on all sides, about 5-7 minutes total. They don’t need to be cooked through at this point, just nicely browned. Remove the meatballs from the skillet and set aside.

Crafting the Creamy Parmesan Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
3. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
5. Bring the sauce to a simmer, then reduce the heat to low.
6. Stir in the heavy cream and parmesan cheese. Season with salt and pepper to taste.
7. Simmer the sauce for 5-7 minutes, or until it has thickened slightly.

Bringing It All Together:

1. Gently add the browned meatballs back into the skillet with the sauce.
2. Spoon the sauce over the meatballs, ensuring they are evenly coated.
3. Cover the skillet and simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce is heated through.
4. Garnish with fresh parsley (if using) and extra grated parmesan cheese.

The Secret Ingredient: A Little Bit of Love!

Okay, maybe not *literally* an ingredient, but seriously, cooking with a little love and attention makes all the difference. Taking the time to brown the meatballs properly and whisking the sauce carefully will really pay off in the final flavor. I promise!

Troubleshooting Common Meatball Mishaps

We’ve all been there! Here are a few tips to avoid common meatball pitfalls:

• Dry Meatballs: Don’t overmix the meatball mixture! Overmixing develops the gluten in the bread crumbs, leading to tough, dry meatballs. Also, ensure your ground turkey isn’t *too* lean. A little fat helps keep them moist.
• Meatballs Falling Apart: Make sure your egg is well incorporated and that you’re using enough bread crumbs to bind the mixture. Gently press the meatballs together when forming them.
• Lumpy Sauce: Whisk, whisk, whisk! When adding the chicken broth to the flour, whisk constantly to prevent lumps. If you do get lumps, you can try using an immersion blender to smooth the sauce out.

Serving Suggestions: From Simple to Spectacular

These Creamy Parmesan Turkey Meatballs are incredibly versatile. Here are a few of my favorite ways to serve them:

• Over Pasta: Toss them with your favorite pasta shape (spaghetti, penne, or fettuccine all work well) for a classic Italian-inspired meal.
• In a Sub: Load them into toasted hoagie rolls with extra sauce and mozzarella cheese for a delicious meatball sub.
• With Mashed Potatoes: For a comforting and hearty meal, serve them over creamy mashed potatoes.
• As an Appetizer: Serve them on skewers with toothpicks for a party-friendly appetizer.
• With Polenta: Creamy polenta is the perfect base for these flavorful meatballs.

Spice It Up: Flavor Variations to Try

Want to put your own spin on this recipe? Here are a few ideas to get you started:

• Add Red Pepper Flakes: For a little heat, add a pinch of red pepper flakes to the meatball mixture or the sauce.
• Use Different Cheese: Try using a blend of parmesan and Romano cheese for a more complex flavor.
• Add Herbs: Fresh herbs like basil, oregano, or thyme can add a delicious aroma and flavor to the meatballs or sauce.
• Sun-Dried Tomatoes: Add chopped sun-dried tomatoes to the meatball mixture for a burst of flavor.

What About Leftovers? Storage and Reheating Tips

These meatballs are even better the next day! Here’s how to store and reheat them:

• Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the meatballs and sauce in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat them in the microwave.
• Freezing: For longer storage, you can freeze the meatballs and sauce. Allow them to cool completely before transferring them to a freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Meatball Pairings You’ll Adore!

Thinking about a complete meal? These meatballs are fantastic with a side of roasted vegetables like broccoli or asparagus. You could also serve them with a simple salad for a lighter meal. And don’t forget the garlic bread! Speaking of easy meals, have you ever tried CHICKEN STEW? It’s another winner for busy weeknights. If you are looking for another meatball recipe, I highly recommend PEACH BOURBON MEATBALL PERFECTION, the flavor profile is unique but very enjoyable.

Turkey Swaps and Alternatives

Don’t have ground turkey on hand? No problem! This recipe works equally well with ground chicken or even ground beef. Just adjust the cooking time as needed to ensure the meatballs are cooked through. If you love chicken, you will also enjoy CHICKEN CHILI, it’s another one of my favorites.

More Parmesan Goodness!

Obsessed with parmesan cheese like I am? You HAVE to try these other recipes! GARLIC PARMESAN BURGER BOMBS are a total crowd-pleaser, and the RICOTTA MEATBALLS SPINACH ALFREDO is a decadent and delicious twist on a classic. And while we’re talking comfort food, don’t forget about CHICKEN SOUP! It’s like a warm hug in a bowl.

Final Thoughts: Ready to Dig In?

So, there you have it! Creamy Parmesan Turkey Meatballs that are guaranteed to be a hit. I hope you enjoy making (and eating!) them as much as I do. Remember to have fun in the kitchen, experiment with different flavors, and don’t be afraid to make this recipe your own. Happy cooking!

Lady Maria

Ultimate Parmesan Turkey Meatballs

These Creamy Parmesan Turkey Meatballs are juicy, tender, and smothered in a dreamy parmesan cream sauce. Easy to make and full of flavor, they’re perfect for a weeknight dinner or a comforting meal. Serve over pasta, mashed potatoes, or in a sub for a versatile dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground turkey
• 1/2 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for topping
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish optional

Equipment

• Large bowl
• measuring cups and spoons
• Garlic press or knife
• Large skillet with lid
• whisk
• Spatula or spoon
• Cookie scoop (optional)
• Cutting board
• knife

Method

 

1. In a large bowl, gently combine the ground turkey, panko bread crumbs, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Be careful not to overmix.
2. Using your hands or a cookie scoop, form the mixture into approximately 1-inch meatballs.
3. Heat the olive oil in a large skillet over medium heat.
4. Carefully place the meatballs in the skillet, being sure not to overcrowd the pan. You may need to work in batches.
5. Brown the meatballs on all sides, about 5-7 minutes total. They don’t need to be cooked through at this point, just nicely browned. Remove the meatballs from the skillet and set aside.
6. In the same skillet, melt the butter over medium heat.
7. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
8. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce.
9. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
10. Bring the sauce to a simmer, then reduce the heat to low.
11. Stir in the heavy cream and parmesan cheese. Season with salt and pepper to taste.
12. Simmer the sauce for 5-7 minutes, or until it has thickened slightly.
13. Gently add the browned meatballs back into the skillet with the sauce.
14. Spoon the sauce over the meatballs, ensuring they are evenly coated.
15. Cover the skillet and simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce is heated through.
16. Garnish with fresh parsley (if using) and extra grated parmesan cheese. Serve immediately.

Notes

For best results, use freshly grated Parmesan cheese. Don’t overmix the meatball mixture to prevent dry meatballs. To avoid a lumpy sauce, whisk constantly while adding the chicken broth to the flour. Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through. The meatballs and sauce can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Serve over pasta, mashed potatoes, polenta, or in a sub. Add red pepper flakes for a spicy kick.