Creamy Turkey Meatballs
This Creamy Turkey Meatballs delivers 37g protein and 692 calories per serving in a format that scales across multiple meals. Quick stovetop prep yields 4 servings, giving you a reheatable protein source for days when cooking time is limited. Pairs with rice, pasta, or vegetables depending on your macro targets.
Ingredients
- •Ground Turkey, 99% Lean(454g)
- •Bread Crumbs, Panko, Dry(120g)
- •Nutmeg, Ground(1g)
- •¼ teaspoon freshly cracked black pepper
- •Worcestershire Sauce(15g)
Lea & Perrins is the standard. A little goes a long way.
- •Mustard powder(1g)
- •Egg, Whole, Large
- •Onion powder(3g)
- •Garlic(120g)
- •1½ teaspoon sea salt
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Butter(60g)
- •Flour, All-Purpose, White(60g)
- •Low Sodium Chicken Broth(480g)
- •¾ teaspoon sea salt
- •¼ teaspoon freshly cracked black pepper
- •Garlic powder(3g)
- •Onion powder(1g)
- •Worcestershire Sauce(10g)
Lea & Perrins is the standard. A little goes a long way.
- •Cream, Heavy Whipping(180g)
- •Nutmeg, Ground(1g)
- •Parsley, Fresh
Instructions
- 1Make the meatballs. In a large bowl, combine the turkey, panko, nutmeg, pepper, Worcestershire, mustard powder, egg, onion powder, garlic, and salt. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each). You should have about 16 meatballs.
- 2Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, turning them carefully, until browned on all sides, 10 minutes. Transfer the meatballs to a plate.
- 3Make the cream sauce. Reduce the heat to medium and add the butter to the same skillet. Once the butter begins to bubble, sprinkle in the flour and whisk until incorporated, about 1 minute. Whisk in the chicken stock, salt, pepper, garlic powder, onion powder, Worcestershire, heavy cream, and nutmeg and cook, whisking, until incorporated, and the sauce begins to simmer, 2 minutes more.
- 4Return the meatballs to the sauce cover and cook until the sauce has thickened and the internal temperature of the meatballs reach 165°F on an instant-read thermometer, about 8-10 minutes.
- 5Garnish with parsley. Serve on its own, over noodles, mashed potatoes, cooked rice or creamy polenta.
Nutrition — Per Serving
692
calories
37g
protein
40g
fat
- Carbohydrates
- 47g
- Saturated fat
- 20.2g
- Sodium
- 630 mg
- Dietary fiber
- 2.8g
4 servings per batch · ~385g each
Macro data sourced from USDA FoodData Central
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How much protein does Creamy Turkey Meatballs have per serving?
Each serving contains 37g of protein and 692 calories with a macronutrient split of 40g fat and 47g carbs. This makes it a moderate-protein option that works well as part of a larger daily protein intake rather than a standalone high-protein meal.
How long does Creamy Turkey Meatballs take to prep?
This recipe qualifies as quick prep and yields 4 servings in one batch on the stovetop. You can have a full dinner ready without the extended cooking times of slower methods.
Is Creamy Turkey Meatballs good for muscle gain?
At 37g protein per serving, this recipe falls on the moderate side for dedicated muscle-gain phases where 50g+ per meal is ideal. It works better as a component meal paired with additional protein sources to hit daily targets.
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