Ranch Chicken Meatballs
Who can resist the savory delight of meatballs? They’re the ultimate comfort food, perfect for a cozy night in or a gathering with friends. Today, we’re taking a classic dish and giving it a ranch twist. These Ranch Chicken Meatballs are not only packed with flavor but also incredibly easy to prepare. With a combination of ground chicken, zesty ranch seasoning, and a touch of cream cheese, these meatballs are bound to become a family favorite. Let’s dive into this delicious recipe!
Why This Recipe Works
This Ranch Chicken Meatballs recipe stands out for several reasons. First, ground chicken is a healthier alternative to traditional beef or pork meatballs, making them lighter without sacrificing flavor. The addition of ranch seasoning brings a creamy, herb-infused taste that’s adored by many. Moreover, the use of cream cheese adds an exceptional richness that complements the meatballs perfectly. Whether you’re serving them as an appetizer, over pasta, or in a sub, these meatballs are versatile and sure to impress.
Ingredient Checklist
To make these delightful Ranch Chicken Meatballs, you’ll need the following ingredients:
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pepper to taste
- 2 tablespoons olive oil for frying
- 1 cup low sodium chicken broth
- 1 tablespoon ranch seasoning (I prefer Hidden Valley)
- 1 clove garlic, minced
- 8 ounces cream cheese (a block of Philly), softened
- 1 tablespoon chopped fresh parsley
Equipment at a Glance
Before you start mixing and cooking, gather the following kitchen tools:
- Mixing bowl: For combining the meatball ingredients.
- Baking sheet: To place the meatballs on before frying.
- Skillet: To fry the meatballs and create a delicious sauce.
- Spatula: For flipping the meatballs.
- Meat thermometer: To ensure your meatballs are cooked through.
Ranch Chicken Meatballs — Do This Next
Now, let’s get cooking! Follow these simple steps for perfectly seasoned Ranch Chicken Meatballs.
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, freshly grated parmesan cheese, Italian seasoning, garlic powder, onion powder, and pepper. Mix until just combined. Be careful not to overmix, as this can lead to dense meatballs.
Step 2: Form the Meatballs
Using your hands, scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Place the formed meatballs on a baking sheet and repeat until all the mixture is used. You should have about 20 meatballs.
Step 3: Sauté the Meatballs
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
Step 4: Make the Ranch Sauce
Once the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the low sodium chicken broth and ranch seasoning, stirring to combine.
Step 5: Add the Cream Cheese
Next, add the softened cream cheese to the broth mixture. Whisk until the cream cheese is fully incorporated and the sauce is creamy. Return the meatballs to the skillet, coating them in the ranch sauce.
Step 6: Garnish and Serve
Sprinkle the chopped fresh parsley over the meatballs and sauce. Serve immediately, either on their own, over a bed of pasta, or in a warm sub roll for a delightful meatball sandwich experience.
Adaptations for Special Diets
If you’re looking to customize these Ranch Chicken Meatballs for specific dietary needs, consider the following options:
- Gluten-free: Substitute panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- Dairy-free: Use a dairy-free cream cheese alternative and nutritional yeast instead of parmesan.
- Low-carb: Skip the breadcrumbs or use crushed pork rinds for a low-carb option.
- Spicy: Add red pepper flakes or diced jalapeños to the meat mixture for a kick of heat.
Testing Timeline
To ensure your Ranch Chicken Meatballs turn out perfectly every time, here’s a testing timeline you can follow:
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves about 4-6 people
Storage Pro Tips
To keep your Ranch Chicken Meatballs fresh and delicious, consider the following storage tips:
- Refrigeration: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. They can be stored for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
- Reheating: Reheat in the microwave or in a skillet with a splash of chicken broth to keep them moist.
Your Questions, Answered
Can I use turkey instead of chicken for these meatballs?
Absolutely! Ground turkey is a great alternative to ground chicken and will work perfectly in this recipe.
How do I know when the meatballs are done cooking?
The best way to ensure your meatballs are cooked through is to use a meat thermometer. They should reach an internal temperature of 165°F (74°C).
Can I make these meatballs ahead of time?
Yes! You can prepare the meatball mixture ahead of time and store it in the fridge for up to 24 hours before cooking. You can also cook them in advance and reheat when you’re ready to serve.
What can I serve with Ranch Chicken Meatballs?
These meatballs are incredibly versatile! Serve them over pasta, in a sub, or alongside a fresh salad. They also make a great appetizer at parties!
Let’s Eat
These Ranch Chicken Meatballs are a delightful blend of flavors and textures that will have everyone coming back for seconds. Whether you’re whipping them up for a weeknight dinner or serving them at a gathering, they are sure to be a hit. So gather your ingredients, roll up your sleeves, and get ready to enjoy a dish that is as fun to make as it is to eat. Happy cooking!
Ranch Chicken Meatballs
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, freshly grated parmesan cheese, Italian seasoning, garlic powder, onion powder, and pepper. Mix until just combined. Be careful not to overmix, as this can lead to dense meatballs.
- Using your hands, scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Place the formed meatballs on a baking sheet and repeat until all the mixture is used. You should have about 20 meatballs.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
- Once the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the low sodium chicken broth and ranch seasoning, stirring to combine.
- Next, add the softened cream cheese to the broth mixture. Whisk until the cream cheese is fully incorporated and the sauce is creamy. Return the meatballs to the skillet, coating them in the ranch sauce.
- Sprinkle the chopped fresh parsley over the meatballs and sauce. Serve immediately, either on their own, over a bed of pasta, or in a warm sub roll for a delightful meatball sandwich experience.
Notes
- Store cooked meatballs in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. They can be stored for up to 3 months.
- Reheat in the microwave or in a skillet with a splash of chicken broth to keep them moist.
