Baked Turkey Ranch Meatballs
Lean ground turkey meatballs baked with ranch seasoning and fresh herbs, make once and enjoy over the week from fridge or freezer with a cool yogurt ranch dip.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C. Line small baking tray with parchment, brush lightly with olive oil. Finely chop dill, chives, parsley. Finely grate garlic and parmesan. Combine turkey, almond flour, parmesan, egg white, 48ml yogurt, herbs, garlic, onion powder, garlic powder, salt, pepper in a bowl. Mix gently by hand until just combined, avoiding overworking.
Bake
Scoop and roll mixture into 12 evenly-sized meatballs, roughly 38g each. Space on prepared tray. Bake at 200°C for 18–20 minutes, rotating tray once halfway, until golden and internal temperature reaches 74°C.
Finish
While meatballs bake, whisk together 72ml yogurt, buttermilk, chives, dill, garlic powder, onion powder, salt until smooth. Cool meatballs fully on tray. Portion into 2 airtight containers—6 meatballs per serving with 2 tbsp ranch dip. Refrigerate up to 4 days or freeze up to 60 days.
Plate
To serve, warm 6 meatballs at 180°C for 5 minutes from fridge or 10–12 minutes from frozen. Arrange on plate with ranch dip, baby carrots, and celery sticks.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.