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- 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 large egg - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil (for cooking) - 1 cup chicken broth - 1 cup heavy cream - 1/2 cup additional Parmesan cheese (for sauce) - Fresh parsley (for garnish) Gather these ingredients first. They create the base for your creamy garlic Parmesan turkey meatballs. Using ground turkey keeps it lean, while breadcrumbs add texture. The Parmesan cheese gives a rich flavor. Fresh parsley brightens the dish. Garlic is key for that savory punch. Italian seasoning brings warmth. For the sauce, chicken broth adds depth. Heavy cream makes it rich and smooth. The extra Parmesan in the sauce enhances the cheesy goodness. Garnish with parsley for a fresh touch. With these ingredients, you can make a delightful dish. The flavors work together to create a meal you’ll love to share. In a large mixing bowl, combine the following ingredients: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 large egg - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste Mix these ingredients until fully combined. It's vital to ensure even mixing for great flavor in every bite. Next, shape the mixture into 1 to 1.5-inch meatballs. You should place them on a tray as you go. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook each batch until browned on all sides, which takes about 6 to 8 minutes. Remove the meatballs from the skillet and set them aside. This step adds a nice crust that enhances flavor. Now, it’s time to make the creamy sauce. In the same skillet, pour in 1 cup of chicken broth. Bring it to a simmer. Scrape the bottom of the pan to release the flavorful bits left from cooking the meatballs. Lower the heat and add 1 cup of heavy cream. Stir until well combined and let it simmer for about 5 minutes. Gradually whisk in another 1/2 cup of Parmesan cheese. This will give your sauce a creamy finish, so keep stirring until smooth. Season with salt and pepper to taste. Return the meatballs to the skillet. Gently coat them with the creamy sauce. Simmer for an additional 5 minutes, just until the meatballs are heated through. Serve the meatballs warm, garnished with fresh parsley for a pop of color. This dish not only looks stunning but also tastes amazing! To make the best meatballs, cook them at medium heat. This will help them brown well while keeping them juicy. Aim for an internal temperature of 165°F. This ensures they are safe and perfectly cooked. To avoid dry meatballs, do not overmix the meat. Just combine the ingredients until they blend. You can also add a bit more cream or broth to the mix to keep them moist. Adjust the creaminess of the sauce by adding more or less heavy cream. For a thicker sauce, let it simmer longer. If it gets too thick, add a splash of chicken broth to loosen it up. Balance the flavors with salt and pepper. You can also add a pinch of garlic powder or a dash of lemon juice for brightness. For a beautiful plate, serve the meatballs over a bed of spaghetti or zucchini noodles. This adds color and texture. Sprinkle extra Parmesan cheese on top for an inviting look. Garnish with fresh parsley to add a pop of green. You can also drizzle some olive oil for a shiny finish. This makes the dish even more appealing. {{image_2}} You can swap ground turkey for other meats. Try ground chicken or beef for a different taste. If you want a plant-based option, use lentils or chickpeas. They add a nice texture, too. For breadcrumbs, you have choices. Use gluten-free breadcrumbs for a lighter option. You can even make your own by toasting and blending stale bread. This adds a personal touch and great flavor. To boost the flavor, add fresh herbs. Basil and oregano are great options. They give a fresh taste that brightens the dish. If you want some heat, sprinkle in crushed red pepper flakes or cayenne. Just a pinch can make a big difference. These meatballs go well with many sides. Serve them over rice or creamy mashed potatoes. A fresh salad is great, too. It adds crunch and balances the meal. For entertaining, get creative. Serve the meatballs on skewers as appetizers. You can also place them in a large bowl for sharing. This makes for a fun and casual dining experience. To store leftover meatballs, let them cool first. Place them in an airtight container. Glass or plastic containers work great for keeping them fresh. If you can, separate the meatballs from the sauce. This helps prevent sogginess. Store in the fridge for up to three days. For freezing, you can freeze both uncooked and cooked meatballs. If you freeze uncooked meatballs, place them on a tray first. Once they are frozen, transfer them to a freezer bag. This keeps them from sticking together. For cooked meatballs, let them cool, then pack them in a container. When ready to eat, thaw overnight in the fridge. Reheat in a skillet over low heat or in the oven at 350°F until warm. In the fridge, these meatballs stay fresh for about three days. In the freezer, they can last up to three months. Make sure to label your containers with dates. This helps you keep track of how long they have been stored. To keep turkey meatballs tender, add moisture. Use breadcrumbs, eggs, and grated cheese in your mix. These ingredients trap moisture during cooking. Also, don’t overcook the meatballs. Cooking them just until they are done helps keep them juicy. A gentle simmer in the sauce also helps them stay moist. Yes, you can use other cheeses. Mozzarella adds a nice stretch and mild flavor. Fontina gives a creamy texture and nutty taste. Goat cheese can add tanginess. Each cheese will change the flavor, so choose what you like best. These meatballs pair well with many sides. Serve them over spaghetti or zucchini noodles for a classic touch. A fresh salad adds crunch and balance. Garlic bread is another great option to soak up the sauce. Roasted vegetables are also a tasty side. To make this dish healthier, swap heavy cream for Greek yogurt or low-fat milk. You can also use ground chicken or a plant-based meat alternative. For fewer carbs, serve with cauliflower rice instead of pasta. Using less cheese can cut calories, too. This blog post provided a complete guide to making creamy garlic Parmesan turkey meatballs. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfect results. Remember to store leftovers properly and explore various serving options to enjoy this dish. Cooking can be fun and creative, so don’t hesitate to try new flavors. Enjoy your kitchen adventures and share your delicious meatballs with family and friends!

Creamy Garlic Parmesan Turkey Meatballs

Savor the rich flavors of creamy garlic Parmesan turkey meatballs with this delicious recipe! Perfectly tender turkey meatballs are coated in a luxuriously creamy sauce that will have everyone asking for seconds. This dish is easy to make and ideal for any weeknight dinner. Ready in just 30 minutes, it promises comfort food goodness. Click to explore the full recipe and delight your taste buds tonight!
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Ingredients
  

1 lb ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 large egg

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil (for cooking)

1 cup chicken broth

1 cup heavy cream

1/2 cup additional Parmesan cheese (for sauce)

Fresh parsley (for garnish)

Instructions
 

In a large mixing bowl, combine the ground turkey, breadcrumbs, 1/4 cup Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until fully combined.

    Form the mixture into 1 to 1.5-inch meatballs and place them on a tray.

      In a large skillet, heat olive oil over medium heat. Once hot, add the meatballs in batches, cooking until browned on all sides, about 6-8 minutes. Remove them from the skillet and set aside.

        In the same skillet, add the chicken broth and bring to a simmer. Scrape the bottom of the pan to release any flavorful bits left from the meatballs.

          Lower the heat and pour in the heavy cream. Stir until combined and let it simmer for about 5 minutes.

            Gradually whisk in the additional 1/2 cup of Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper to taste.

              Return the meatballs to the skillet, gently coating them with the creamy sauce. Simmer for an additional 5 minutes until the meatballs are heated through.

                Serve the meatballs warm, garnished with fresh parsley on top for a pop of color.

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

                    - Presentation Tips: Serve the meatballs over a bed of spaghetti or zucchini noodles, with a sprinkle of extra Parmesan and a drizzle of olive oil on top for an inviting look.