Keto Turkey Meatballs In A Creamy Sauce
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Keto Turkey Meatballs In A Creamy Sauce – Rich, Savory & Perfectly Low-Carb
I still remember the first time I made these keto turkey meatballs in a creamy sauce. It was a chilly Tuesday evening in my tiny NYC apartment, and I was craving something warm, comforting, and deeply savory — but I also needed to stay on track with my low-carb lifestyle. Growing up in Morocco, my mother always made meatballs with a rich tomato sauce, fragrant with cumin and coriander. But here in New York, with my French culinary training whispering in my ear, I wanted to create something that felt both indulgent and nourishing. That’s how this recipe was born — a beautiful fusion of my North African roots, my Parisian training, and the practical, bold energy of New York cooking.
Let me describe the experience for you. Imagine biting into a tender, perfectly seasoned turkey meatball — juicy on the inside, with a gorgeous golden-brown crust from searing. Then comes the sauce: a velvety, luscious cream sauce infused with real Parmesan cheese, garlic, and just a whisper of black pepper. It coats each meatball like a warm blanket, with the cheese melting into the cream to create a texture that’s both rich and silky. The aroma of garlic and parsley fills your kitchen, and the first bite delivers a perfect balance of savory, creamy, and subtly spiced flavors. It’s the kind of meal that makes you close your eyes and savor every single forkful.
What sets my version apart is a technique I picked up in Paris — a quick broil at the end to get a beautiful golden top on the meatballs while keeping the cream sauce luscious and intact. Plus, I’ve perfected the ratio of Parmesan to cream so the sauce thickens perfectly without breaking. In this post, I’ll share my insider tricks for forming perfectly round meatballs (yes, even with sticky ground turkey!) and the one mistake most home cooks make when adding cream to a sauce. Whether you’re keto, low-carb, or just someone who loves a good meatball, this recipe is going to become a regular in your dinner rotation.
Why This Keto Turkey Meatballs Recipe Is the Best
The flavor secret here is all about layering. Most keto turkey meatball recipes rely on heavy cream alone, but I add freshly cut Parmesan from the block — not the pre-shredded stuff, which often contains anti-caking agents that ruin the sauce. The Parmesan melts into the cream and creates a sauce that’s nutty, salty, and incredibly smooth. Growing up in Morocco, I learned that the best dishes come from balancing richness with brightness — so a touch of fresh parsley and garlic cuts through the cream and keeps every bite feeling light and fresh. My Parisian training taught me to let each ingredient speak, and here, the turkey stays front and center while the sauce wraps around it like a supporting actress who steals the show.
Texture is everything when it comes to meatballs, and I’ve cracked the code. The key is to handle the ground turkey gently — don’t overmix — and to oil your hands before rolling so the mixture doesn’t stick. The result is a meatball that’s tender and juicy, not dense or rubbery. I also brown them in batches in a hot skillet, which creates a deep, caramelized crust that adds an entire layer of flavor. The cream sauce then deglazes all those browned bits from the pan, which is where the real magic happens. That’s a classic French technique called “déglacer,” and it’s the difference between a good meatball and a truly great one.
And here’s the best part: this recipe is foolproof even for beginners. The instructions are straightforward, the ingredients are all easy to find at any US grocery store (hello, ground turkey!), and the entire dish comes together in 40 minutes from start to finish. I’ve tested this recipe a dozen times in my own NYC kitchen, and I’ve made sure every step is clear, every visual cue is described, and every pro tip is included. Whether you’re cooking for your family on a busy weeknight or meal-prepping for the week ahead, these keto turkey meatballs in a creamy sauce will deliver every single time.
Keto Turkey Meatballs Ingredients
Whenever I walk through the Union Square farmers market here in NYC, I pick up fresh parsley and garlic — the foundation of so many Moroccan and French dishes. For this recipe, I head to my local grocery store for quality ground turkey and a block of real Parmesan. Good ingredients matter, but I’ll also show you smart substitutions that work beautifully. Let’s talk about what you’ll need.
Ingredients List
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic (minced, about 1 clove)
- 2 teaspoon fresh parsley (finely chopped)
- 1 3/4 cup heavy cream
- 1 cup Parmesan cheese (cut from the block, freshly grated)
- 1 teaspoon salt (for sauce)
- 1 teaspoon garlic powder (for sauce)
- 1/4 teaspoon black pepper (for sauce)
- Oil for cooking (avocado or olive oil)
Ingredient Spotlight
Ground Turkey: This is your protein base, and it’s naturally lean and keto-friendly. Look for 93% lean ground turkey at the store — it has enough fat to keep the meatballs moist but not so much that they fall apart. If you can only find 99% lean, add a tablespoon of olive oil to the mixture for extra moisture.
Parmesan Cheese: Always buy a block of Parmesan and grate it yourself on a microplane or box grater. Pre-shredded cheese contains cellulose and starches that prevent smooth melting, and it can make your sauce grainy. The nutty, salty flavor of real Parmesan is irreplaceable here — it’s the backbone of the entire creamy sauce.
Heavy Cream: This is what gives the sauce its luxurious, velvety texture. For keto, heavy cream is perfect since it’s high in fat and low in carbs. Don’t substitute with half-and-half or milk — they won’t thicken properly and the sauce will be thin. If you need a dairy-free option, full-fat coconut cream works, though the flavor will shift slightly.
Fresh Parsley: A small but mighty ingredient. Fresh parsley adds a bright, herbaceous note that cuts through the richness of the cream and cheese. I use flat-leaf Italian parsley because it has more flavor than the curly variety. It’s also a nod to my Moroccan roots — we use parsley in nearly every savory dish.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Ground Turkey | Ground Chicken | Very similar — slightly milder flavor, same texture |
| Heavy Cream | Full-Fat Coconut Cream | Slightly coconut flavor, still creamy — use for dairy-free |
| Parmesan (block) | Pecorino Romano | More salty and sharp — reduce added salt by half |
| Fresh Parsley | Fresh Basil or Cilantro | Different herbal note — basil is sweeter, cilantro adds brightness |
| Garlic (fresh) | 1/2 tsp garlic powder | Milder, more even garlic flavor — less pungent |
How to Make Keto Turkey Meatballs — Step-by-Step
Trust me, this recipe is easier than you think. I’ll guide you through every step with the exact visual cues and timing you need. Let’s get cooking!
Step 1: Preheat and Prep
Preheat your oven to broil (high heat, usually around 500°F). Position an oven rack about 6 inches from the top heating element. While the oven heats, gather all your ingredients. Take the ground turkey out of the fridge so it’s not ice-cold — this helps the meatballs form more easily and cook more evenly.
⚠️ Common Mistake to Avoid: Forgetting to adjust the oven rack before preheating. If the rack is too low, the meatballs won’t brown properly under the broiler. Do it first!
Step 2: Mix the Meatball Mixture
In a large bowl, combine the ground turkey, 1 large egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon minced garlic, and 2 teaspoons finely chopped fresh parsley. Use your hands or a fork to mix gently — just until everything is evenly incorporated. Do not overmix or the meatballs will become tough. The mixture will be very sticky, and that’s exactly how it should be.
💡 Stella’s Pro Tip: Keep a small bowl of oil nearby. Dip your hands in the oil before rolling each meatball — it prevents sticking without adding excess moisture to the mix. This trick comes straight from my Parisian training, where we use it for delicate forcemeats.
Step 3: Form the Meatballs
Oil your hands generously, then roll the mixture into meatballs about the diameter of a quarter — roughly 1.5 inches across. They should be thick enough to hold their shape but not so large that they’ll struggle to cook through. I use a meatball maker for consistency, but your hands work perfectly. You should get about 15 meatballs from this recipe. Place them on a plate or baking sheet as you go.
⚠️ Common Mistake to Avoid: Making meatballs too large. If they’re bigger than a golf ball, they’ll take too long to cook through and the outside may burn before the inside is done. Stick to quarter-size for the perfect quick-cooking bite.
Step 4: Brown the Meatballs
Heat a large oven-safe skillet (cast iron is ideal) over medium heat and add a tablespoon of oil. Once the oil shimmers, add the meatballs in a single layer — don’t crowd them. If your skillet is small, cook in two batches. Sear the meatballs for 2–3 minutes per side, turning gently with tongs, until they are deeply browned on all sides and cooked through (internal temperature should reach 165°F). This should take about 8–10 minutes total per batch. Remove the meatballs to a plate and set aside.
💡 Stella’s Pro Tip: Don’t move the meatballs too much while they’re searing. Let them sit undisturbed for at least 2 minutes per side so a proper crust forms. That golden-brown crust is pure flavor, and it’s what will make your cream sauce taste incredible when you deglaze the pan later.
Step 5: Make the Creamy Sauce
Remove the skillet from the heat and carefully pour off any excess grease or fat left in the pan, leaving about 1 teaspoon behind for flavor. Return the skillet to low to medium heat. Add 1 3/4 cups heavy cream, 1 cup freshly grated Parmesan cheese, 1 teaspoon salt, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper. Start stirring immediately with a wooden spoon or silicone spatula. Allow the sauce to simmer very gently — just barely bubbling — and continue to stir as the cheese melts and the sauce begins to thicken. This will take about 3–4 minutes. The sauce is ready when it coats the back of a spoon and is noticeably thicker than when you started.
⚠️ Common Mistake to Avoid: Boiling the sauce too vigorously. High heat can cause the cream to separate and the cheese to become grainy. Keep the heat low to medium and stir constantly. Patience here is everything.
Step 6: Combine and Broil
Once the sauce has thickened to your liking, gently return the cooked meatballs to the skillet, nestling them into the sauce. Use a spoon to coat each meatball with a little sauce on top. Transfer the skillet to the preheated oven and broil for 2–3 minutes, just until the top is lightly browned and bubbling. Watch carefully — broilers vary, and you want a golden top, not burnt edges.
💡 Stella’s Pro Tip: If your skillet handle isn’t oven-safe, wrap it tightly in a double layer of aluminum foil before placing it under the broiler. Alternatively, transfer everything to a small baking dish. And always use oven mitts — that handle gets dangerously hot!
Step 7: Garnish and Serve
Remove the skillet from the oven carefully — the cream sauce will be piping hot. Let it rest for 2–3 minutes to cool slightly before serving. Garnish with a sprinkle of fresh parsley and a light dusting of extra Parmesan cheese. The residual heat will melt the garnish slightly, which is exactly what you want. Serve immediately while the sauce is warm and luscious.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Preheat oven to broil | 5 mins | Heating element glows red |
| 2 | Mix meatball ingredients | 2 mins | Mixture is sticky and uniform |
| 3 | Form 15 meatballs | 3 mins | ¼” diameter, smooth surface |
| 4 | Brown meatballs in batches | 8–10 mins | Deep golden-brown crust |
| 5 | Make cream sauce | 3–4 mins | Sauce coats the back of a spoon |
| 6 | Broil meatballs in sauce | 2–3 mins | Top is golden, sauce bubbles |
| 7 | Rest, garnish, serve | 2–3 mins | Parsley and Parmesan on top |
Serving & Presentation
These keto turkey meatballs in a creamy sauce are naturally low-carb, so they’re perfect on their own with a fork. But if you’re serving them to family or guests, I love to present them in a wide, shallow bowl with the sauce pooled around the meatballs. A generous sprinkle of fresh parsley and a dusting of extra Parmesan cheese on top makes them look restaurant-ready. For a complete low-carb meal, I often serve them alongside sautéed spinach or roasted zucchini noodles — the light, earthy vegetables balance the richness of the cream sauce beautifully.
Growing up in Morocco, we always served meatballs with warm crusty bread to soak up the sauce. For a keto-friendly twist, I recommend pairing these with low-carb almond flour bread or cauliflower rice. The sauce is so luxurious that you’ll want something to catch every last drop. When I’m feeling nostalgic for my Parisian café days, I’ll plate these with a simple arugula salad dressed with lemon and olive oil — the peppery greens cut through the cream and make every bite feel balanced.
Here in NYC, I also love to take leftovers for lunch the next day. The meatballs taste even better after sitting in the sauce overnight — the flavors meld together in the most beautiful way. Just reheat gently on the stovetop or microwave, and you’ve got a satisfying meal that’s ready in minutes.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Sautéed spinach, roasted zucchini noodles, cauliflower rice | Light, earthy veg balance the rich cream sauce |
| Sauce / Dip | Extra cream sauce, keto marinara, garlic butter | Adds moisture and bold flavor |
| Beverage | Dry red wine (Cabernet, Merlot), sparkling water with lemon, unsweetened iced tea | Acid and bubbles cut through richness |
| Garnish | Fresh parsley, extra Parmesan, red pepper flakes | Adds color, freshness, and a hint of heat |
Make-Ahead, Storage & Reheating
Living in NYC means my schedule is always full, so I rely on make-ahead meals like this one. These keto turkey meatballs are perfect for meal prep — you can cook them fully and store them in the sauce, then reheat them throughout the week. The sauce actually gets thicker and more flavorful after a day in the fridge as the Parmesan continues to meld with the cream.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container or covered skillet | Up to 4 days | Reheat on stovetop over low heat, add 1–2 tbsp water or cream to thin sauce |
| Freezer | Freezer-safe container, meatballs and sauce together | Up to 2 months | Thaw overnight in fridge, then reheat on stovetop over low heat, stirring gently |
| Make-Ahead | Form meatballs, refrigerate uncooked on a tray | Up to 24 hours in advance | Cook directly from fridge — add 1–2 minutes per side |
When reheating, the most important thing is to use low heat and stir gently. High heat can cause the cream sauce to separate or become grainy. If the sauce has thickened too much in the fridge, add a splash of water, chicken broth, or extra cream while reheating to bring it back to the right consistency. I like to reheat mine in a small skillet with a lid, which keeps the meatballs moist and the sauce smooth.
One of my favorite tricks: if I’m making these for a dinner party, I’ll prepare the meatballs and sauce up to 2 days ahead, then simply reheat everything in a 350°F oven for 10–15 minutes before serving. The sauce stays luscious, and I get to enjoy my guests without being stuck in the kitchen.
Variations & Easy Swaps
Over the years, I’ve played with many variations of this recipe in my NYC kitchen — from Moroccan-inspired spice blends to French herb infusions. Here are three of my favorite ways to change it up, each tested and loved.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice | Add cumin, coriander, cinnamon to meatball mix | Warm, aromatic flavor lovers | Easy |
| Dairy-Free | Use full-fat coconut cream + nutritional yeast | Dairy-sensitive keto eaters | Easy |
| Herb-Infused | Add fresh thyme, rosemary, and a splash of white wine | Elegant dinner party twist | Medium (extra step) |
Moroccan Spice Variation
This is my personal favorite — a nod to my mother’s kitchen in Morocco. Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and a pinch of cinnamon to the turkey mixture before rolling the meatballs. The warm, earthy spices pair beautifully with the creamy Parmesan sauce, creating a sweet-savory depth that will surprise and delight your taste buds. I also like to add a pinch of cayenne for a gentle kick. The sauce remains unchanged, but the meatballs carry all that North African soul.
Dairy-Free Variation
For my friends who avoid dairy, this variation works beautifully. Replace the heavy cream with full-fat coconut cream (the thick part from a can of full-fat coconut milk, chilled overnight). Instead of Parmesan, use 1/3 cup nutritional yeast for a cheesy flavor plus a pinch of salt. The coconut cream creates a similarly luscious texture, and the nutritional yeast adds umami. The flavor profile shifts slightly — a gentle coconut note that actually complements the turkey — but the overall result is still rich and satisfying. I’ve tested this version multiple times and it’s always a hit.
Herb-Infused Variation
This is my Parisian-style twist. Add 1 teaspoon fresh thyme leaves and 1 teaspoon fresh rosemary (finely chopped) to the cream sauce as it simmers. For an extra layer of flavor, deglaze the skillet with 1/4 cup dry white wine before adding the cream — let it reduce by half, scraping up all the browned bits from the bottom. The wine adds acidity that balances the richness of the cream, and the herbs make the whole dish taste incredibly sophisticated. Serve this version when you want to impress dinner guests — it looks and tastes like something from a French bistro.
Can I use ground beef instead of ground turkey for keto meatballs?
Absolutely. Ground beef is a fantastic substitute for ground turkey in this recipe. Use 80/20 or 85/15 ground beef for the best flavor and moisture — the higher fat content means juicier meatballs and even more flavor in the sauce. You can follow the exact same ingredient ratios and cooking instructions. Keep in mind that beef meatballs may need an extra minute of browning per side since they have more fat to render. The flavor will be richer and more traditional, like classic Italian-style meatballs in cream sauce. Just drain any excess grease after browning before making the sauce, as beef releases more fat than turkey.
How do I keep keto turkey meatballs from falling apart?
The key to keeping keto turkey meatballs from falling apart is threefold. First, the egg acts as a binder — make sure it’s fully incorporated into the meat mixture. Second, handle the mixture gently and avoid overmixing, which can break down the proteins and make the meatballs dense and crumbly. Third, chill the formed meatballs in the refrigerator for 15–20 minutes before cooking if you have time — this helps them firm up and hold their shape during searing. Additionally, be gentle when turning them in the pan; use tongs or a spatula and let each side sear undisturbed for a full 2 minutes before flipping. If they’re still falling apart, your mixture might be too wet — try adding 1–2 tablespoons of almond flour or pork rind crumbs as a keto-friendly binder.
Can I make keto turkey meatballs ahead of time?
Yes, making keto turkey meatballs ahead of time is a great idea and something I do often for my busy NYC schedule. You have two excellent options: First, you can form the meatballs raw and refrigerate them on a tray covered with plastic wrap for up to 24 hours before cooking. Second, you can fully cook the meatballs and prepare the sauce, then store everything together in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve overnight as the meatballs absorb the cream sauce. When reheating, do so gently over low heat on the stovetop, adding a splash of water or heavy cream if the sauce has thickened too much. You can also freeze the fully cooked meatballs and sauce for up to 2 months — thaw overnight in the fridge before reheating.
What can I serve with keto turkey meatballs instead of pasta?
There are so many delicious low-carb options to serve with keto turkey meatballs instead of pasta. My personal favorites include cauliflower rice (either plain or toasted in butter), zucchini noodles (spiralized zucchini sautéed briefly in olive oil), or sautéed spinach with garlic. For a heartier option, try roasted broccoli or asparagus tossed in olive oil and salt. If you want something bread-like, keto-friendly almond flour bread or cloud bread makes a great vehicle for soaking up the cream sauce. You can also simply serve the meatballs in a bowl with extra sauce and enjoy them with a fork — they’re satisfying on their own. The creamy sauce pairs beautifully with any mild-flavored vegetable that can absorb its richness without overwhelming it.
How many carbs are in keto turkey meatballs with cream sauce?
This recipe is very low in net carbs, making it perfect for a keto diet. Based on the nutrition information I’ve calculated, one serving of these keto turkey meatballs in a creamy sauce (about 3 meatballs with sauce) contains approximately 5 grams of total carbohydrates and less than 1 gram of fiber, giving you about 4–5 grams of net carbs per serving. The carbs come primarily from the Parmesan cheese and the small amount of natural sugars in the heavy cream. The ground turkey itself is virtually carb-free. To keep carbs even lower, be sure to use fresh garlic and spices rather than pre-blended seasoning mixes that may contain added sugars or starches. This recipe fits well within a standard keto macro range of 20–50 total carbs per day.
Can I freeze keto turkey meatballs in cream sauce?
Yes, you can freeze keto turkey meatballs in cream sauce successfully, and I do it all the time for quick meals. Let the meatballs and sauce cool completely to room temperature (but don’t leave them out for more than 2 hours). Transfer everything to a freezer-safe container, leaving about half an inch of headroom for expansion. Seal tightly, label with the date, and freeze for up to 2 months. The cream sauce may separate slightly upon thawing, but don’t worry — simply reheat gently on the stovetop over low heat and whisk in 1–2 tablespoons of fresh heavy cream or water to bring it back to a smooth, luscious consistency. I recommend thawing the container overnight in the refrigerator for the best texture. Avoid microwaving directly from frozen, as the sauce can become grainy.
How do I thicken the cream sauce for keto meatballs?
The cream sauce in this recipe thickens naturally thanks to the Parmesan cheese and the gentle simmering process. If your sauce isn’t thickening as much as you’d like, first try letting it simmer for 2–3 more minutes over low heat, stirring frequently, until the cheese fully melts and the sauce reduces slightly. The sauce should coat the back of a spoon when it’s ready. If it’s still too thin, you can stir in an additional 2–3 tablespoons of grated Parmesan cheese — the extra cheese will help thicken the sauce while adding more flavor. For a keto-friendly thickener, you can also mix 1/2 teaspoon of xanthan gum with 1 tablespoon of water to form a slurry, then whisk it into the simmering sauce. Go slowly — xanthan gum is powerful and you only need a tiny amount. Avoid using cornstarch or flour, which would add too many carbs for a keto diet.
What is the best way to reheat keto turkey meatballs without drying them out?
The best way to reheat keto turkey meatballs without drying them out is to use the stovetop method with gentle heat. Place the meatballs and sauce in a skillet or small saucepan over low heat. Add a splash of water, chicken broth, or heavy cream (about 2–3 tablespoons) to loosen the sauce — it tends to thicken when refrigerated. Cover the pan with a lid and heat gently for 5–7 minutes, stirring occasionally, until everything is heated through. The low heat and added liquid keep the meatballs moist and the sauce smooth. If you’re short on time, you can also reheat them in the microwave at 50% power in 30-second intervals, stirring between each interval. Add a splash of liquid before microwaving and cover the dish loosely to trap steam. Avoid high heat, which will toughen the turkey and cause the cream sauce to separate.
Share Your Version!
I absolutely love hearing how you make this recipe your own. Have you tried the Moroccan spice variation? Did you swap in ground beef or go dairy-free? Drop a comment below and leave a star rating — your feedback helps other readers know what works, and it honestly makes my day to see your kitchen wins. If you’re on Instagram or Pinterest, snap a photo of your keto turkey meatballs in creamy sauce and tag me @leosfoods — I love nothing more than seeing my recipes come to life in your homes. And here’s a question for you: what’s your favorite low-carb side dish to serve with creamy meatballs? I’m always looking for new ideas, and our community here has the best suggestions!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Keto Turkey Meatballs In A Creamy Sauce
These parmesan keto turkey meatballs have just the right amount of spice and savory flavors. Making these the perfect option for a easy low carb dinner.
Ingredients
- 1 pound ground turkey
- 1 large egg
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic
- 2 teaspoon parsley
- 1 3/4 cup Heavy cream
- 1 cup Parmesan cheese (cut from the block)
- 1 teaspoon Salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven on broil.
- Combine ground turkey with egg, salt, pepper, garlic and parsley. Note, this will be sticky. In order to form meatballs be sure to oil your hands before rolling them.
- Roll seasoned ground turkey into meatballs with the diameter of a quarter but thick enough to be considered a meatball. Not super tiny but not so thick they will have a hard time cooking through. I used a meatball maker and I got 15 meatballs.
- In a skillet on medium heat add oil and meatballs. Don't crowd them, if you need to cook in batches do so. Cook them on all sides possible for browning until they are cooked through.
- Remove meatballs and then adjust heat to low to medium heat. Remove any excess grease/fat left in the pan. Add in heavy cream, parmesan cheese, garlic powder, salt and pepper. Start stirring, allow the sauce to simmer a little, just slightly. Continue to stir as the cheese melt and starts to thicken the sauce. Sauce should be thick before adding in meatballs. After sauce is right then add meatballs back in
- Place in oven just to brown the top slightly. Remove, garnish with parsley and and a bit of parmesan then serve. Careful, the cream sauce will be hot. Allow to cool slightly before serving.
