These chicken ranch meatballs are incredibly tender and flavorful. They are ready in less than 30 minutes, making them ideal for weeknight dinners or party appetizers.
These chicken ranch meatballs are dangerously delicious. Dangerous because I can eat half of these straight out of the pan! So I definitely recommend making a double batch.
These meatballs are incredibly tender and packed with so much flavor. If you are more disciplined than I and don't devour them directly out of the skillet, you can serve them as appetizers, toss them with rice or pasta, or add them to a sandwich or salad.
Why you will love these
- The meatball mixture comes together in just minutes.
- The two-step cooking method ensures juicy meatballs every time.
- The ranch flavor is always a crowd-pleaser.
- Very versatile - enjoy as an appetizer or as a main dish.
Ingredients
- Ground chicken and ground turkey both work great here.
- Panko breadcrumbs - I prefer Panko because they are less dense, but regular can be used. Both seasoned and unseasoned varieties can be used.
- Greek yogurt - I used fat-free Fage yogurt, but low-fat will also work. The yogurt adds moisture and tenderness.
- Ranch dressing mix - I used Hidden Valley mix but homemade ranch seasoning is fine too.
- Flour - Rolling the meatballs in flour before browning helps them to keep their shape.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- In a mixing bowl, combine the egg, yogurt, panko, ranch dressing mix, pepper, and dried herbs. (Image 1)
- Stir until well combined. Add the ground chicken. (Image 2)
- Gently mix until combined. I like using a fork for this so I don't overwork the meat. (Image 3)
- Portion the meatballs using a 2-tablespoon cookie scoop. (Image 4)
- Roll the meatballs in flour. (Image 5)
- Heat a large non-stick skillet over medium heat with olive oil. Add the meatballs and cook for 3-4 minutes per side until golden brown. (Image 6)
- Transfer the skillet to a 375-degree oven and bake for 5-10 minutes until the internal temperature of the meatballs reaches 165 degrees.
Serving suggestions
- Serve with toothpicks and ranch dressing for dipping. Barbecue sauce or blue cheese dressing are other delicious options.
- Toss with pasta or serve over rice.
- Make a meatball sandwich or slice them in half and add to a salad.
Faq's
Ground chicken needs to reach an internal temperature of 165 degrees. The best way to check for doneness is with an instant-read thermometer.
Meatballs are versatile and pair well with so many dishes, such as:
Cilantro Lime Coconut Rice, Roasted Potatoes, Cheesy Hashbrown Casserole, Lemon Pepper Green Beans, Cheddar Broccoli Pasta Salad, Greek Chickpea Salad, and Ciabatta Garlic Bread.
Meatballs can become tough if moisture isn't added. Eggs act as a binder but also provide moisture. Greek yogurt or sour cream provides moisture and also tenderizes the meat. Additionally, breadcrumbs absorb the juices from the chicken as it cooks, keeping the moisture in the meatball.
Equipment
Mixing bowl | Measuring cups and spoons | Cookie scoop (2 Tbsp) | Non-stick skillet | Thermometer
Try these recipes next
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Chicken Ranch Meatballs
Ingredients
- 1 egg
- 3 tablespoons low or no-fat greek yogurt
- ¼ cup panko breadcrumbs
- 2 tablespoons ranch dressing mix
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- ½ teaspoon black pepper
- 1 pound ground chicken
- ¼ cup flour (plus more as needed, for rolling)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the egg, yogurt, breadcrumbs, ranch dressing mix, herbs, and pepper. Stir until well combined.
- Add the ground chicken and mix until just incorporated. (Note 1)
- Using a two-tablespoon cookie scoop, portion out the mixture into 16-18 meatballs. Roll the meatballs in flour.
- Preheat a (non-stick) oven-safe skillet over medium heat. Add the olive oil. Add the meatballs and cook for 3-4 minutes until golden brown and flip over. Cook for another 3-4 minutes until brown.
- Transfer the skillet to the oven and cook for 5-10 minutes until the internal temperature of the meatballs reaches 165 degrees. Use an instant-read thermometer to check the temperature.
- Store leftovers in an airtight container for 4-5 days.
Notes
- Mixing the breadcrumb mixture together first before adding the ground chicken helps to prevent overworking the meat. After adding the chicken, use a fork to incorporate the breadcrumb mixture to further prevent overworking.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Leave a Comment