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.
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 degrees., 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.