American · Snack
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.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
10gFat
6gCarbs
1gSugar
1gFiber
580mgSodium
75mgChol
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Instructions
1
Prep
Preheat oven to 200°C. Line a small baking tray with parchment and brush lightly with olive oil. Finely chop dill, chives, and parsley. Finely grate garlic and Parmesan. Combine turkey, almond flour, Parmesan, egg white, 48ml yogurt, herbs, garlic, onion powder, garlic powder, salt, and pepper in a bowl. Mix gently by hand until just combined, avoiding overworking.
2
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.
3
Finish
While meatballs bake, whisk together 72ml yogurt, buttermilk, chives, dill, garlic powder, onion powder, and 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.
4
Plate
To serve, warm 6 meatballs at 180°C for 5–6 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 16g (0.6 oz) almond flour
- 16g (0.6 oz) Parmesan
- 1 large egg white
- 48ml (3.2 tbsp) plain 0% fat Greek yogurt
- 1.5 tbsp fresh dill
- 1.5 tbsp fresh chives
- 1 tbsp fresh parsley
- 2 garlic cloves
- 0.5 tbsp onion powder
- 0.5 tbsp garlic powder
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil
- 72ml (1/4 cup + 2.2 tbsp) plain 0% fat Greek yogurt
- 16ml (1.1 tbsp) buttermilk