These Creamy Parmesan Mushroom Turkey Meatballs are so tender and tasty! The meatballs are baked, then smothered in the most delicious creamy parmesan mushroom sauce. They’re perfect for gameday, holiday parties, easy weeknight dinners and meal prepping! And they’re low-carb, keto friendly, and gluten-free!
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I’m not sure you know this about me but I ADORE meatballs!
They’re hearty, flavorful little protein pills that are so versatile and actually really quick to make. I love making them as healthy as possible while keeping them flavor-packed, tender and mouth-wateringly delicious!
Like my latest creation… Creamy Parmesan Mushroom Turkey Meatballs!! They are over the top tasty my friend! And sooo easy to make – I think the entire recipe takes 30 minutes. #slayingit
Creamy Parmesan Mushroom Turkey Meatballs:
They are perfect for gameday, holiday parties, meal prepping, or an easy weeknight dinner. I usually make some zucchini noodles or penne pasta and boom! Dinner is served!
I think you’re gonna love this tender and delicious turkey meatball recipe!
In my opinion a meatball should never be dry or tough, cause let’s be honest, bad food experiences are just not worth our calories. AmIRight?
But no worries, I’ve totally got you covered because I have cracked the meatball code! #humblebrag Here’s how to make the most tender and best tasting meatballs ever…
How to make meatballs:
I have several guidelines that I like to follow:
- You can make leaner meatballs by using ground turkey or ground chicken, but you have to have at least some fat. My rule of thumb is never go below 7 percent fat with your meat. The package should say something like: “93 percent lean/7 percent fat.” And that is what you want.
- I like adding different greens to my meat-bombs… things like kale and spinach. This not only add nutrients and texture, but also makes them even more moist and tender.
- I also like making some healthy swaps, like almond meal for breadcrumbs, which makes them gluten-free, low-carb and even more protein-packed.
- And of course I’m all about the taste and keeping them as delicious as possible – by adding some grated Parmesan cheese, garlic, fresh herbs and spices.
- Oh and I almost forgot… I always bake the meatballs. So bonus – no greasy stovetop to clean up after. What can I say? Always winning up in herrr!!
Follow my meatball formula and you will become a meatball making wizard! Or just the person everybody asks to bring meatballs to ALL the get-togethers. 😀
But let’s get down to business and talk turkey (get it)…
How To Make Turkey Meatballs with Creamy Parmesan Mushroom Sauce:
First preheat your oven to 400F, and line a baking sheet with parchment paper.
Now to mix up the meatballs, in a large bowl combine almond meal, Parmesan cheese, two beaten eggs, parsley, onion, garlic, salt and pepper and stir together.
Then add the 93% lean ground turkey, and mix together until all the ingredients are evenly distributed.
Use a 1½-inch ice cream or cookie scoop to measure and shape the meatballs (be sure the meat mixture is firmly pressed into the scoop). Space them evenly on a parchment-lined sheet pan. (You can also get your hands wet with water or use some cooking spray on your hands and roll them if you prefer. It takes a little longer, so I don’t bother.)
Now bake them at 400 degrees for 13-15 minutes. You can broil them for 1-2 minutes at the end if you want to give them more color (always use a meat thermometer to be sure they reach 165 degrees at their center).
While the meatballs are cooking, make the sauce… Sauté sliced mushrooms for about 6-8 minutes, flipping to brown both sides, then remove them from the pan and set aside.
Add a little more olive oil and the minced garlic, then sauté for 1-2 minutes on medium heat. Pour the the chicken stock in and deglaze the pan (just heat up the stock a bit, and use a spatula to loosen any of the cooked residue from the bottom of the pan).
Add Worcestershire sauce and onion powder. Stir in the cream cheese and Parmesan cheese until it creates a creamy sauce. If the sauce seems too thick, add a little more chicken stock.
Add parsley, cooked mushrooms, and the meatballs into the pan, mix together, and cook for 2-3 more minutes, then enjoy.
Tender, hearty, creamy, cheesy meatball perfection right here!!
Trust me: all your family and friends will be crushing hard on these Creamy Parmesan Mushroom Turkey Meatballs!
These Creamy Parmesan Mushroom Turkey Meatballs are so tender and tasty! Perfect for gameday, holiday parties, easy weeknight dinners and meal prepping! Low-carb and keto friendly.
For The Meatballs:
- 1/2 cup almond meal (not almond flour) (you can also use breadcrumbs if desired)
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/3 cup finely chopped parsley
- 1/2 small onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon salt and pepper
- 1 pound lean ground turkey (use 93% lean or lower)
For The Creamy Parmesan Sauce:
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms, cleaned and thinly sliced
- 6 cloves garlic, minced
- 2 cups chicken stock (more if needed to thin the sauce)
- 2 tablespoons Worcestershire sauce (use Lea & Perrins brand for gluten free)
- 1 teaspoon onion powder
- 8 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
For The Meatballs:
Preheat oven to 400F, and line a baking sheet with parchment paper.
Add the almond meal, Parmesan cheese, egg, parsley, onion, garlic, salt, and pepper to a large mixing bowl and stir together.
Add the ground turkey and mix together until everything is evenly combined.
Use a 1 1/2-inch scoop to spoon the meatballs (be sure the meat mixture is firmly pressed into the scoop) then space them evenly on the parchment-lined sheet pan. (You can also use some water or cooking spray on your hands and roll them if you prefer. It takes a little longer so I don't bother.)
Bake at 400 degrees for 13-15 minutes. You can broil them for 1-2 minutes at the end if you want to give them more color. (Always use a meat thermometer to be sure they reach 165 degrees at their center.)
For The Sauce:
While the meatballs are baking, sauté the sliced mushrooms in a tablespoon of olive oil for 6-8 minutes, flipping to brown both sides, then set aside.
Add another tablespoon of olive oil and the minced garlic, then sauté for 1-2 minutes on medium heat. Pour in the chicken stock and de-glaze the pan (just heat up the stock a bit, and use a spatula to loosen any of the cooked residue on the bottom of the pan).
Stir in the Worcestershire sauce and onion powder. Whisk in the cream cheese and Parmesan cheese until it creates a creamy sauce. If the sauce is too thick add a little more chicken stock and if it's too thin simmer a bit longer.
Add the parsley, cooked mushrooms, and the meatballs into the pan, combine and cook for 2-3 more minutes... then enjoy!
Make ahead meatball options (with both of these methods, make the sauce just before serving):
- You can form the meatballs and place on the parchment line baking sheet (do not cook them) then place in the freezer. Once they're frozen, transfer them to a freezer bag and store in the freezer (use within 2 months). To cook, defrost in the fridge then bake in a 400 degree oven for 13-15 minutes.
- You can also cook the meatballs and allow them to cool completely. Then freeze them in one large freezer bag, or divide into portions in smaller freezer bags. When reheating, place on a parchment lined sheet pan and bake at 350 degrees for 10-12 minutes.