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- 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 large egg - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - 1 cup chicken broth - 1 cup heavy cream - 1/2 cup additional grated Parmesan cheese - Extra fresh parsley, chopped In this recipe, I use ground turkey for a leaner option. It keeps the meatballs moist and tasty. Breadcrumbs help bind the meatballs and add a bit of texture. Parmesan cheese adds a rich flavor, making every bite delightful. Fresh parsley gives a nice color and fresh taste. You also need a large egg to hold everything together. Garlic gives a strong and aromatic flavor, while Italian seasoning brings warmth and depth. Olive oil is perfect for cooking the meatballs to a golden brown. Chicken broth adds moisture and richness to the sauce, while heavy cream makes it luxuriously creamy. Finally, I like to sprinkle extra Parmesan and parsley on top. It not only looks good but also adds extra flavors. Each ingredient plays a key role in making these meatballs a true delight for your taste buds! To make the meatballs, start by combining the main ingredients in a large bowl. You need: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 large egg - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper, to taste Mix these together with your hands. This helps blend the flavors well. Do not overmix. You want a tender meatball, not a dense one. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches. Avoid crowding the skillet. This helps them brown nicely. Cook them for about 6-8 minutes, turning occasionally. Each side should turn golden brown. After cooking, gently remove the meatballs and set them aside on a plate. In the same skillet, pour in 1 cup of chicken broth. Bring it to a gentle simmer. Use a wooden spoon to scrape the bottom of the pan. This adds flavor from the browned bits. Reduce the heat to low and stir in 1 cup of heavy cream. Let the mixture simmer for about 5 minutes, until it thickens slightly. Now, gradually whisk in an additional 1/2 cup of grated Parmesan cheese. Keep stirring until the sauce is creamy and smooth. Taste and adjust with salt and freshly ground black pepper if needed. Finally, return the meatballs to the skillet. Coat them well in the sauce and let them simmer for another 5 minutes. This allows the meatballs to absorb the creamy goodness. Serve them warm, garnished with extra parsley for a fresh touch. To make the best meatballs, you must get the ingredient ratios right. Ground turkey is lean, so the right amount of breadcrumbs and egg helps keep the meatballs moist. Too much breadcrumb can make them dry. To prevent drying out, do not overcook the meatballs. Cook them until they are golden brown but still juicy inside. Use a meat thermometer to check the center; it should reach 165°F. Want a bit more flavor? Add red pepper flakes for some heat. You can also try smoked paprika for a deeper taste. If you run out of garlic, garlic powder works too. You can swap fresh parsley with basil or oregano for different herbal notes. You can cook these meatballs in different ways. Skillet cooking gives them a nice brown crust. However, oven-baking is easier for larger batches. Just place them on a baking sheet at 400°F for 20 minutes. If you love slow cookers, you can adapt this recipe. Brown the meatballs first, then place them in the slow cooker. Pour the sauce over them and cook on low for 4 to 6 hours. {{image_4}} You can switch up the ground turkey in this recipe. Ground chicken works well. It has a similar taste and texture. If you prefer beef, feel free to use it instead. Just keep in mind that beef has a richer flavor. For a vegetarian option, try plant-based meat. These alternatives mimic turkey's taste and texture. They also absorb the creamy sauce nicely. Want to mix up the flavor? Add tomato sauce instead of the creamy sauce. It adds a nice tang and a pop of color. You can also try adding mushrooms or spinach to the cream sauce. This gives the dish more depth. The mushrooms bring an earthy taste, while spinach adds freshness. Both variations make the dish more exciting. These meatballs shine when served with pasta or rice. You can also toss them on a salad for a lighter meal. For a fun twist, serve them as sliders on mini buns. This makes them perfect for parties. Top them with extra Parmesan and fresh parsley for a nice touch. This dish is all about creativity and enjoying good food. To store leftover meatballs, place them in an airtight container. Make sure the sauce covers the meatballs completely. This keeps them moist and fresh. Store them in the fridge for up to three days. For best taste, eat them within two days. When reheating, use the stove or microwave, adding a bit of chicken broth if needed to keep them creamy. To freeze your meatballs and sauce, let them cool completely first. Place the meatballs in a single layer on a baking sheet. Freeze them for about an hour until solid. Then, transfer them to a freezer-safe bag or container. You can also freeze the sauce separately. When you're ready to eat, thaw the meatballs in the fridge overnight. Reheat them in a skillet on low heat, adding a splash of chicken broth for creaminess. Stored meatballs can last up to four months in the freezer. In the fridge, they stay fresh for about three days. Signs of spoilage include a sour smell, off-color, or a change in texture. If you see any of these signs, it’s best to throw them away. Always trust your nose and eyes when checking for freshness. Yes, you can use different meats for this recipe. Ground chicken, beef, or pork work well too. Each type of meat brings its unique flavor. For a leaner option, choose ground chicken. If you like rich flavors, ground beef adds depth. Ensure you adjust cooking times if using different meats. Cook them until they reach the right internal temperature. Absolutely! You can make this recipe gluten-free easily. Use gluten-free breadcrumbs instead of regular ones. Many stores sell these now. For the sauce, check the chicken broth label to ensure it's gluten-free. Some brands offer gluten-free options. This way, you can enjoy creamy meatballs without gluten. Adjusting the spice level is simple. If you want a milder dish, reduce or skip the black pepper. For more spice, add red pepper flakes or cayenne pepper. Start with a small amount, then taste as you go. This lets you control the heat to your liking. Enjoy your meal just the way you want it! This guide walked you through making delicious meatballs from scratch. We covered main ingredients like ground turkey, breadcrumbs, and parmesan cheese. You learned steps for mixing and cooking, plus tips to get the perfect texture. I shared variations to suit your taste and advice for storing leftovers. Lastly, I tackled common questions on meat substitutes and gluten-free options. Now, you can confidently impress family and friends with your meatball skills. Enjoy every bite and make this recipe your own!

Creamy Garlic Parmesan Turkey Meatballs

Discover the ultimate comfort food with these creamy garlic Parmesan turkey meatballs! Made with ground turkey and a rich, creamy sauce, these meatballs are perfect for a cozy dinner. In just 30 minutes, you can whip up this delicious recipe that everyone will love! Click through to explore the full recipe and elevate your weeknight meals with this mouthwatering dish that's sure to impress family and friends.
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Ingredients
  

1 lb ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

1 large egg

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil (for cooking)

1 cup chicken broth

1 cup heavy cream

1/2 cup additional grated Parmesan cheese (for the sauce)

Extra fresh parsley, chopped (for garnish)

Instructions
 

In a large mixing bowl, combine the ground turkey with breadcrumbs, 1/4 cup of grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Using your hands, mix well until all ingredients are thoroughly incorporated.

    Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and arrange them on a tray or plate.

      In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the meatballs in batches, ensuring not to crowd the skillet. Cook for about 6-8 minutes, turning occasionally, until they are golden brown on all sides. Gently remove the meatballs from the skillet and set aside on a plate.

        In the same skillet, pour in the chicken broth and bring it to a gentle simmer. Use a wooden spoon to scrape the bottom of the pan, loosening any browned bits left from the meatballs, as these add flavor.

          Reduce the heat to low and stir in the heavy cream, mixing thoroughly. Allow the mixture to simmer for approximately 5 minutes, until it starts to thicken slightly.

            Gradually whisk in the additional 1/2 cup of grated Parmesan cheese until the sauce becomes creamy and smooth. Taste and adjust the seasoning by adding salt and freshly ground black pepper if desired.

              Carefully return the meatballs to the skillet, ensuring they are well-coated with the creamy Parmesan sauce. Let them simmer for another 5 minutes, allowing the meatballs to heat through and absorb flavor.

                Serve the meatballs warm, garnished with a sprinkle of fresh parsley to enhance their appearance and freshness.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an attractive presentation, serve the meatballs over a nest of spaghetti or zucchini noodles. Top with a light sprinkle of extra Parmesan and a drizzle of high-quality olive oil for an inviting and delicious look.