1-First Step: Mise en place and oven prep Preheat your oven to 400°F and line a baking sheet with parchment paper. Gather all ingredients and measure them out so everything is within reach. This keeps the process smooth and prevents over-mixing the turkey.

2-Second Step: Mix the meatball base In a large bowl, combine the almond meal, 1/4 cup grated Parmesan, beaten eggs, 1/3 cup chopped parsley, finely chopped 1/2 small onion, 4 minced garlic cloves, and 1 teaspoon salt and pepper. Use a fork or your hands to mix the dry ingredients into the eggs and herbs before adding meat; this helps an even distribution of flavors.

3-Third Step: Add the ground turkey Add 1 pound lean ground turkey (93% lean or lower) to the bowl and gently fold until just combined. Do not overwork the meat or the meatballs may become dense. Combine until there are no visible streaks of egg or dry pockets.

4-Fourth Step: Shape the meatballs Use a 1 1/2-inch scoop or wet hands to shape meatballs. Wetting your hands prevents sticking and gives a smoother surface. Place the formed meatballs evenly across the parchment-lined sheet pan, leaving space so air circulates and they brown slightly.

5-Fifth Step: Bake the meatballs Bake at 400°F for 13 to 15 minutes. For a golden top, optional broil 1 to 2 minutes at the end, watching carefully to avoid burning. Make sure the internal temperature reaches 165°F with a meat thermometer; this is the safest way to confirm doneness. When baking, the meatballs will remain moist thanks to the almond meal and eggs.

6-Sixth Step: Sauté mushrooms While the meatballs bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 16 ounces thinly sliced cremini mushrooms and sauté for 6 to 8 minutes until browned and juices evaporate. Transfer the mushrooms to a plate and set aside.

7-Seventh Step: Build the sauce Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add 6 cloves minced garlic and sauté for 1 to 2 minutes until fragrant but not brown. Pour in 2 cups chicken stock and use a wooden spoon to deglaze the pan, scraping up browned bits. Stir in 2 tablespoons Worcestershire sauce and 1 teaspoon onion powder.

8-Eighth Step: Finish the creamy sauce Reduce heat to low and whisk in 8 ounces softened cream cheese and 1/2 cup grated Parmesan until the sauce is smooth and velvety. If the sauce is too thick, add more chicken stock a little at a time until you reach your desired consistency. If too thin, simmer gently to reduce and thicken. Taste and adjust seasoning with salt and pepper.

9-Ninth Step: Combine everything Add the cooked mushrooms, 2 tablespoons fresh parsley, and the baked meatballs to the skillet. Cook together for 2 to 3 minutes so the meatballs absorb sauce flavors and the sauce warms through.

10-Final Step: Serve and garnish Serve the Creamy Turkey Meatballs over mashed potatoes, rice, egg noodles, or zucchini noodles. Garnish with extra chopped parsley and a sprinkle of Parmesan. For a comforting combo, try our make-ahead mashed potato casserole as a base for these meatballs: mashed potato casserole recipe. The creaminess of the potatoes pairs beautifully with the Parmesan mushroom sauce and makes this dish a weeknight favorite for families.