Chicken Ranch Meatballs

Make these easy, crowd-pleasing chicken ranch meatballs for your next game day or party spread, complete with tips for the best results every time.

Prep Time10

Cook Time18

Total Time28

Course: Main Dish

Cuisine: American

Servings:

Calories: 316kcal

Preheat the oven to 375℉.
In a mixing bowl, combine the egg, yogurt, breadcrumbs, ranch dressing mix, herbs, and pepper. Stir until well combined.
1 large egg, 3 tablespoons low 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
Add the ground chicken and mix until just incorporated. (Note 1)
1 pound ground chicken
Using a two-tablespoon cookie scoop, portion out the mixture into 16-18 meatballs. Roll the meatballs in flour.
¼ cup 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.
2 tablespoons olive oil
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.

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.
Use a cookie scoop to form uniformly sized meatballs, ensuring they cook evenly.
Rolling the meatballs in flour before browning helps them retain their shape, prevents them from sticking to the pan, and promotes a brown crust.
To make ahead, prepare and form the meatballs. Store them covered in the fridge overnight.
To freeze uncooked meatballs, shape the meatballs but don't roll them in flour. Transfer them to a parchment-lined sheet pan and place them in the freezer until firm. Then, transfer them to a freezer-safe bag and store them in the freezer for up to three months. Thaw them overnight in the fridge. Roll them in flour before cooking.
To freeze cooked meatballs, allow them to cool completely before transferring them to a freezer-safe bag and storing them in the freezer for up to three months. Thaw them overnight in the fridge.
Serve as an appetizer or as a main dish with pasta or potatoes. Add the meatballs to a salad or build a meatball sandwich.
Reheat leftovers in the microwave.