Ranch Chicken Meatballs
These Baked Ranch Meatballs are a delicious twist on a classic. They are seasoned with ranch, baked, and smothered in a creamy sauce. Ideal for a comforting meal any day of the week.
Servings: 8
Ingredients
For the Meatballs:
- 2 pounds ground chicken or turkey
- 2 jalapeños finely chopped (remove seeds for less heat)
- 1 packet ranch dressing mix 1 oz, about 2 tablespoons
- 1/2 cup panko breadcrumbs
- 1/4 cup heavy cream
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh dill chopped
- Salt and freshly ground black pepper to taste
- Cooking spray
For the Creamy Ranch Sauce:
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon ranch dressing mix
- 2 teaspoons Dijon mustard
- Salt and pepper as needed
- 1/2 cup freshly grated Parmesan cheese
- Fresh herbs chives and dill, for garnish
Instructions
- Preheat your oven to 450°F and line a large baking sheet with parchment paper.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, jalapenos, ranch mix, panko breadcrumbs, heavy cream, egg, garlic, grated Parmesan, chives, dill, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
- Form the Meatballs: Roll the mixture into 2.5-inch balls. You should get about 18-20 meatballs.
- Bake the Meatballs: Arrange the meatballs on the prepared baking sheet and lightly coat them with cooking spray. Bake in the preheated oven for 15-20 minutes, or until the meatballs are crispy on the outside and fully cooked inside. For a charred finish, you can broil the meatballs for the last 1-2 minutes of cooking.
- Make the Creamy Ranch Sauce: Melt the butter in the large pan, then add garlic and sauté until fragrant, about 1 minute. Pour in the cream and chicken broth, whisk in ranch mix and Dijon, and let it come to a gentle simmer, cooking for 2 minutes. Season with salt and pepper. Whisk in the Parmesan cheese and cook until melted.
- Add the Meatballs: Add the baked meatballs and cook further for 2 minutes or until the sauce thickens slightly.
- Garnish and Serve: Sprinkle with freshly chopped chives and dill.
- Serve and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
For reheating, warm them gently over low heat. Since cream cheese sauces thicken quickly, you might need to add a bit of water or chicken broth to thin the sauce as needed. Freezing is not recommended for this recipe because of the dairy content.
Nutrition
Calories: 555kcal | Carbohydrates: 15g | Protein: 35g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 201mg | Sodium: 1011mg | Fiber: 1g | Sugar: 2g