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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.

Course Dinner
Cuisine American, Swedish
Keyword Baked Turkey Meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 243 kcal
Author Holly Sander


For The Meatballs:

  • 1/2 cup almond meal (not almond flour) (you can also use breadcrumbs if desired)
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, 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:

  1. Preheat oven to 400F, and line a baking sheet with parchment paper.

  2. Add the almond meal, Parmesan cheese, eggs, parsley, onion, garlic, salt, and pepper to a large mixing bowl and stir together.

  3. Add the ground turkey and mix together until everything is evenly combined.

  4. 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.)

  5. 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:

  1. 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.

  2. 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).

  3. 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.

  4. Add the parsley, cooked mushrooms, and the meatballs into the pan, combine and cook for 2-3 more minutes... then enjoy!

Recipe Notes

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.