These chicken ranch meatballs are incredibly tender and full of flavor. They are ready in less than 30 minutes, making them ideal for weeknight dinners or party appetizers.
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These chicken ranch meatballs, like my chicken pesto meatballs, are dangerously delicious. Dangerous because I can eat half of these straight out of the pan! I highly recommend making a double batch of these tender, flavor-packed meatballs.
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Why you will love these
- The meatball mixture comes together in just minutes.
- The two-step cooking method ensures that you get juicy meatballs every time.
- The ranch flavor is always a crowd-pleaser.
- Very versatile - enjoy as an appetizer or as a main dish with pasta or potatoes.
Ingredient Notes
- Ground chicken and ground turkey both work great here.
- Panko breadcrumbs - I prefer Panko for their light, flaky texture, but regular breadcrumbs can also be used. Both seasoned and unseasoned varieties can be used.
- Greek yogurt - I use fat-free Fage yogurt, but low-fat will also work. The yogurt adds moisture and tenderness. Sour cream is also a great option, yielding an equally tender and moist meatball.
- Ranch dressing mix - I used Hidden Valley mix. Homemade ranch seasoning also works well.
- Flour - Rolling the meatballs in flour before browning helps them retain their shape and creates a slight crust.
How to Make Chicken Ranch Meatballs
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.
- Stir until well combined. Add the ground chicken.
Pro Tip
Overmixing the chicken mixture will result in tough meatballs. To avoid this, mix all the ingredients except the ground chicken first, then gently mix in the chicken until just combined.
- Gently mix until combined. I like using a fork for this so I don't overwork the meat.
- Portion the meatballs using a 2-tablespoon cookie scoop.
- Roll the meatballs in flour.
- 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.
- Transfer the skillet to a 375-degree oven and bake until the internal temperature of the meatballs reaches 165 degrees, approximately 5-10 minutes.
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.
Recipe FAQs
Ground chicken needs to reach an internal temperature of 165℉. The best way to check for doneness is with an instant-read thermometer.
Meatballs are versatile and pair well with many dishes, such as:
Cilantro Lime Coconut Rice, Cheesy Hashbrown Casserole, Lemon Pepper Green Beans, Cheddar Broccoli Pasta Salad, and Ciabatta Garlic Bread.
Meatballs can become tough if overmixed or if not enough moisture is 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 meatballs moist.
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📖 Recipe Card
Chicken Ranch Meatballs
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EQUIPMENT
Ingredients
- 1 large egg
- 3 tablespoons low fat Greek yogurt (or sour cream)
- 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℉.
- 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 until the internal temperature of the meatballs reaches 165℉., about 5-10 minutes. Use an instant-read thermometer to check the temperature.
- Store leftovers in an airtight container for 4-5 days.
Notes
- Mixing the breadcrumb mixture 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.
- Serve as an appetizer or as a main dish with pasta or potatoes. Add the meatballs to a salad or build a meatball sandwich.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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