🙌🏻👨🌾 Ranch Chicken Meatballs are EASY to make, ready in 30 minutes, and incorporate a packet of ranch seasoning mix for rich ranch flavor! Homemade meatballs are great to serve at parties as appetizers or make them as a simple busy weeknight dinner that’s protein packed to serve with other sides or a salad!
Easy Ranch Chicken Meatballs Recipe
- Whether you’re looking for a game day snack, an appetizer to set out at your next get-together, or just an easy 30-minute weeknight meal that’s protein packed, these ranch chicken meatballs have you covered.
- Although I have no shame in picking up a bag of frozen meatballs from Trader Joe’s or Costco, making homemade meatballs is a lovely treat.
- And it doesn’t take long because these are smaller meatballs so they cook up in no time on the stove.
- Not to mention, we’re talking about only handful of basic ingredients including a pound of ground chicken or ground turkey, panko breadcrumbs, an egg, and a packet of ranch seasoning mix. Easy peasy!
Ingredients in Chicken Ranch Meatballs
- Ground Chicken – I use 92% lean because a bit of fat adds flavor and helps with the texture. You can also use ground turkey, or a combination of half chicken with half turkey; or half ground chicken and half ground pork.
- Breadcrumbs – Panko breadcrumbs give these meatballs fantastic texture and are different than regular breadcrumbs. You could probably substituted with regular Italian breadcrumbs or seasoned breadcrumbs in place of panko although I haven’t tested it.
- Egg – To bind the meatballs.
- Seasonings – You need a packet of ranch seasoning mix (make sure to get the one that says ranch seasoning & dressing mix, not the ranch dip mix). It’s easy to find in any US supermarket. There’s really no substitute for it because it adds so much flavor in a very compact amount dry powder. Fresh parsley, dried onion, and garlic powder, salt, and pepper round out the other seasonings.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Ranch Chicken Meatballs in a Skillet
- To a large mixing bowl, add all the ingredients, and using a wooden spoon or clean hands, lighting mix everything together taking care not to overmix.
- Shape about 18-20 meatballs about 1-inch in diameter. I use a cookie scoop to keep the size uniform and then roll them between my lightly greased palms.
- To a large skillet, add a bit of oil such as olive oil or avocado oil, add the meatballs, and cook for about 10-15 minutes, or until the meatballs are fully cooked through in the center. A thermometer should read 165F.
- Serve with ranch dressing, potatoes, or other appetizers…and enjoy!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
what to serve with ranch chicken Meatballs
A side of ranch is great – you can use another ranch seasoning mix packet or your favorite bottled ranch dressing.
You can toss these meatballs into lettuce wraps, pita bread or tortillas, plate them with a side salad, veggies, or potatoes of any kind. If you’re serving them as a party snack or appetizer, other appetizers like garlic bread or pigs-in-a-blanket are great.
Ranch Chicken Meatballs
🙌🏻👨🌾 EASY to make, ready in 30 minutes, and a packet of ranch seasoning mix gives fabulous ranch flavor! Serve these homemade meatballs at game day parties as snacks or appetizers – or make them for a protein-forward busy weeknight dinner. You can easily double the recipe and freeze half the batch of rainy day.
Ingredients
- 1 pound ground chicken, (I use 92/8 lean; ground turkey may be substituted, or a mixture of the two; ground pork may be substituted noting it's not as lean)
- ⅓ cup panko breadcrumbs
- 1 large egg
- 1 ounce ranch seasoning mix, 1 standard packet
- 2 teaspoons fresh parsley, finely minced (dried parsley may be substituted)
- 1 teaspoon minced dried onion
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2-3 tablespoons olive oil, avocado oil or another favorite oil may be substituted
Instructions
- To a large bowl, add all ingredients (except the oil), and using a wooden spoon or clean hands, lightly mix to combine taking care not to overmix or overwork the mixture or the meatballs will be tougher.
- Using a medium scoop, about 1-inch to 1 1/2-inches in diameter, evenly scoop out meatballs and then roll each meatballs in your lightly greased (with olive oil) or lightly moistened (with water) palms. Tip – I form approximately 18-20 meatballs but it depends on exactly how big your meatballs are with how many exactly you'll yield. The most important thing is to make them all the same approximate size so they cook at the same rate.
- To a large skillet, add the oil, the meatballs, and cook over medium heat for about 10 minutes total. Rotate and flip the meatballs after about 5 minutes, and continue to rotate as needed so all sides of the meatball cook evenly. Cooking Tip – Meatballs are done when the internal temperature as measured with a thermometer is 165F. Do not guess; take the temperature! Undercooked meatballs are unsafe to eat and overcooked meatballs are dry and uninviting.
- Serve the meatballs with ranch dressing (bottled) or if you have another packet of ranch seasoning mix, make some as directed for dipping and serving.
Notes
Storage: Leftover meatballs will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.
Nutrition
Serving: 1meatball, Calories: 71cal, Carbohydrates: 2g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 65mg, Sodium: 203mg, Potassium: 144mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 67IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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