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Ingredients for Chicken Meatballs with Creamy Ranch Sauce
Before we dive into the cooking process, let’s gather the ingredients needed to make these chicken meatballs and creamy ranch sauce.
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
For the Creamy Ranch Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup milk (or more for desired consistency)
- 1 packet ranch seasoning mix (or use homemade ranch seasoning)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Directions for Chicken Meatballs with Creamy Ranch Sauce
Step 1: Make the Meatballs
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands or a spoon to mix everything until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
- Form the Meatballs: Roll the mixture into small meatballs, about 1-2 inches in diameter. You should get approximately 12-14 meatballs, depending on size.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs to the pan. Cook the meatballs in batches to avoid overcrowding, turning them frequently so they brown evenly on all sides. Cook for about 8-10 minutes or until they are golden brown and cooked through. Once cooked, transfer the meatballs to a plate and set aside.
Step 2: Prepare the Creamy Ranch Sauce
- Make the Ranch Sauce: In a small bowl, whisk together the sour cream, mayonnaise, milk, ranch seasoning mix, salt, and pepper until smooth and creamy. If you prefer a thinner sauce, add a little more milk to achieve your desired consistency.
- Warm the Sauce: Pour the ranch sauce into the skillet where you cooked the meatballs (do not clean the skillet). Heat the sauce over medium heat, stirring occasionally, until it’s warmed through.
- Combine Meatballs and Sauce: Once the ranch sauce is heated, return the meatballs to the skillet, gently tossing them in the creamy sauce until they are fully coated. Let them simmer in the sauce for 3-4 minutes to absorb the flavors and ensure everything is heated through.
Step 3: Serve and Enjoy!
- Serve: Transfer the chicken meatballs to a serving platter or individual plates. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. You can serve these meatballs over rice, pasta, mashed potatoes, or even in a sub roll for a delicious sandwich.
- Enjoy: Dig in and enjoy the savory, creamy goodness of these Chicken Meatballs with Creamy Ranch Sauce.
Tips for the Best Chicken Meatballs
- Moisture: Chicken can sometimes dry out when making meatballs, so be sure not to overcook them. The combination of the breadcrumbs and egg helps to keep them moist.
- Customize the Seasoning: If you like a bit of heat, feel free to add some crushed red pepper flakes to the meatball mixture or to the ranch sauce.
- Baking Option: If you prefer to bake the meatballs instead of frying, preheat your oven to 400°F (200°C) and bake the meatballs on a baking sheet lined with parchment paper for 15-18 minutes, or until golden and cooked through.
- Gluten-Free Option: For a gluten-free version, swap the breadcrumbs with gluten-free panko breadcrumbs and check that your ranch seasoning mix is gluten-free.
- Herb Variations: Experiment with other herbs like thyme or basil if you want to switch up the flavor profile.
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