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A plate of baked cheese balls with herbs is served with a bowl of creamy dipping sauce, garnished with parsley, on a wooden table with a striped napkin and fork.
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time12 minutes
Course: 30-Minute Meals, Appetizer, Appetizers, Chicken
Cuisine: American, Appetizers, Chicken, Dinner
Keyword: chicken meatballs with ranch, chicken ranch meatballs, ground chicken meatballs, ranch chicken meatballs, turkey meatballs
Servings: 20
Calories: 71cal

Equipment

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.
    A white bowl containing ground meat, an egg, breadcrumbs, flour, dried seasoning, and chopped parsley on a wooden surface.
  • 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.
    A stainless steel skillet with browned meatballs arranged inside, placed on a wooden surface with a striped towel and fresh parsley nearby.
  • 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.
    A plate of baked meatballs garnished with parsley, served with a bowl of creamy white dipping sauce on a wooden table.

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
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