🧆 Chicken Meatballs with Creamy Ranch Sauce
🍽️ Description:
These tender, juicy chicken meatballs are seared to golden perfection and then bathed in a rich, tangy creamy ranch sauce that’s loaded with flavor. It’s comfort food with a modern twist — hearty, herby, and satisfying! Serve with mashed potatoes, rice, noodles, or crusty bread for a cozy, complete meal.
📝 Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt & pepper, to taste
- 2 tbsp olive oil (for frying)
For the Creamy Ranch Sauce:
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 1 packet (1 oz) dry ranch seasoning mix
- Salt & pepper, to taste
👩🍳 Instructions:
1. Make the Meatballs:
- In a large bowl, mix together ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper until just combined. Don’t overmix.
- Form into 1½-inch meatballs (you should get ~16–18 meatballs).
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Set aside.
2. Make the Sauce:
- In the same skillet, melt butter. Add flour and whisk for 1 minute to create a roux.
- Slowly pour in the chicken broth, whisking constantly until smooth.
- Stir in heavy cream and ranch seasoning. Let the sauce simmer for 2–3 minutes, until slightly thickened. Season with salt and pepper to taste.
3. Combine:
- Return meatballs to the skillet and simmer in the sauce for 5 minutes, spooning sauce over them to coat well.
- Garnish with extra parsley and serve warm.
💡 Notes & Tips:
- Shortcut: Use pre-made chicken meatballs to save time — just skip to the sauce.
- Bake Option: Bake meatballs at 400°F (200°C) for 18–20 mins if avoiding pan-frying.
- Dairy-Free Option: Use unsweetened almond milk and dairy-free ranch mix for a lighter version.
- Low-Carb Swap: Use almond flour instead of breadcrumbs for keto-friendly meatballs.
🍽️ Servings:
- Makes: 16–18 meatballs
- Serves: 4
- Serving Size: ~4 meatballs with sauce
🔢 Nutritional Info (Per Serving – Approximate):
- Calories: 370–420 kcal
- Protein: 26–30g
- Fat: 28g
- Carbs: 8–10g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 650–800mg
✅ Benefits:
- High-Protein: Great for muscle repair and satiety.
- Flavor-Packed: Ranch seasoning + Parmesan + herbs = craveable taste.
- Comfort Food Made Better: Lighter than beef meatballs but just as hearty.
- Family-Friendly: Mild, creamy flavors are perfect for kids and adults alike.
- Customizable: Works with ground turkey or plant-based meat alternatives.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Store the cooked meatballs and sauce separately or together in an airtight container in the fridge for up to 3 days.
Q: Can I freeze the meatballs?
A: Definitely. Freeze cooked meatballs (without sauce) for up to 2 months. Reheat and simmer in fresh sauce before serving.
Q: What can I serve this with?
A: Mashed potatoes, rice, buttered noodles, or roasted vegetables are all great choices.
Q: Can I use fresh ranch instead of the dry packet?
A: The dry packet adds more concentrated flavor. If using fresh ranch dressing, reduce the cream and broth slightly and adjust seasoning.