If you’re looking for a meal that’s both comforting and packed with flavor, these chicken meatballs with creamy ranch sauce are the perfect choice. The chicken meatballs are tender, juicy, and seasoned to perfection, while the ranch sauce is the creamy, herby dip of your dreams. This dish is great for dinner, appetizers, or even a fun party snack!
Why You’ll Love This Recipe?
- Light but satisfying – Made with lean chicken, these meatballs are a lighter option while still being full of flavor.
- Creamy ranch sauce – The creamy, zesty ranch sauce adds the perfect richness and complements the savory meatballs beautifully.
- Quick and easy – With just a few simple ingredients and quick prep, this recipe is ready to serve in no time.
- Customizable – You can adjust the spice level, seasoning, or even dip them in your favorite sauce for variation.
Ingredients
For the Chicken Meatballs:
ground chicken
cup breadcrumbs
cup grated Parmesan cheese
egg
cloves garlic, minced
dried oregano
salt
black pepper
olive oil (for cooking)
For the Creamy Ranch Sauce:
sour cream
mayonnaise
ranch dressing mix (store-bought or homemade)
fresh parsley, chopped (optional)
lemon juice (optional for extra tang)
Directions
Prepare the Meatball Mixture
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, parsley, salt, and pepper. Mix the ingredients together until just combined, being careful not to overwork the mixture.
Shape the Meatballs
Roll the meatball mixture into small balls, about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper or lightly greased.
Cook the Meatballs
Preheat your oven to 375°F (190°C). Bake the meatballs for about 20 minutes, or until they’re golden brown and cooked through, with an internal temperature of 165°F (74°C).
Make the Ranch Sauce
While the meatballs are baking, prepare the creamy ranch sauce. In a small bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and a squeeze of lemon juice. Stir everything together until smooth and well combined. Taste and adjust the seasoning if necessary.
Serve and Enjoy
Once the meatballs are done, serve them with the ranch sauce for dipping or drizzle the sauce over the top. Garnish with fresh parsley if desired for a touch of color.
Expert Tips and Tricks
- Don’t overmix the meatball mixture – Overmixing can make the meatballs dense, so mix just enough to combine everything.
- Use lean ground chicken – For a healthier option, go with lean ground chicken, but you can also use chicken thighs for a bit more flavor and juiciness.
- Crispy meatballs – If you like a crispier exterior, pan-fry the meatballs for a few minutes on each side before baking them in the oven.
- Make it spicy – Add a bit of hot sauce or crushed red pepper to the meatball mixture or ranch sauce for a kick.
Recipe Variations and Possible Substitutions
- Use ground turkey – If you prefer turkey, swap the chicken for ground turkey for a slightly different flavor.
- Dairy-free ranch – Use dairy-free sour cream and mayo for a dairy-free version of the ranch sauce.
- Herb variations – Feel free to experiment with different herbs in the meatball mixture. Fresh thyme, basil, or rosemary can add a new twist.
- Make it low-carb – Swap the breadcrumbs for almond flour or crushed pork rinds for a low-carb option.
Serving and Pairing Suggestions
These chicken meatballs with creamy ranch sauce are perfect as an appetizer or a main dish. Serve them with a side of roasted veggies, a simple salad, or even some sweet potato fries for a complete meal. They’re also great for game day or parties, served with chips or fresh veggies for dipping. For drinks, pair them with a cold beer or a refreshing iced tea.
Storage and Reheating Tips
- Storage – Store leftover meatballs and ranch sauce separately in airtight containers in the fridge. The meatballs will keep for up to 4 days.
- Reheating – Reheat the meatballs in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent them from drying out.
FAQs
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs. Just place them in a single layer on a baking sheet to freeze, then transfer them to a zip-top bag. Reheat directly from frozen.
Can I make the ranch sauce ahead of time?
Yes, you can make the ranch sauce up to 2 days ahead of time. Just store it in an airtight container in the fridge and stir before serving.
What if I don’t have ranch seasoning?
You can make your own ranch seasoning by combining garlic powder, onion powder, dill, parsley, and salt, or substitute it with any other seasoning mix you prefer.
Can I bake the meatballs without parchment paper?
Yes, you can bake the meatballs directly on a greased baking sheet, but parchment paper helps to prevent sticking and makes for easier cleanup.
Conclusion
These chicken meatballs with creamy ranch sauce are a crowd-pleasing dish that’s both satisfying and simple to make. The meatballs are tender and flavorful, and the ranch sauce adds a creamy, herby touch that makes them irresistible. Whether you’re serving them for dinner, a party, or just as a snack, they’re sure to be a hit!
Print
Chicken Meatballs with Creamy Ranch Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Appetizer, Dinner
- Method: Baking, Skillet Cooking
- Cuisine: American
- Diet: Gluten Free
Description
These Chicken Meatballs with Creamy Ranch Sauce are the perfect blend of juicy, tender chicken meatballs and a rich, creamy ranch sauce. They’re easy to make, packed with flavor, and perfect as an appetizer, snack, or even a main dish. The ranch sauce gives the meatballs a cool, tangy finish, making every bite irresistible. Whether served with veggies or as part of a hearty meal, this dish is sure to become a family favorite.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Creamy Ranch Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp ranch dressing mix (store-bought or homemade)
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp lemon juice (optional for extra tang)
Instructions
Prepare the Chicken Meatballs:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix everything until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs to the skillet and brown them on all sides, about 5-7 minutes.
- Transfer the skillet to the preheated oven and bake the meatballs for 10-12 minutes or until they are fully cooked and have reached an internal temperature of 165°F (74°C).
Prepare the Creamy Ranch Sauce:
- In a small bowl, mix together sour cream, mayonnaise, ranch dressing mix, fresh parsley, and lemon juice (if using).
- Stir well to combine. Adjust the seasoning with salt and pepper to taste.
Serve:
- Once the meatballs are cooked, remove them from the oven and serve with the creamy ranch sauce on the side for dipping.
- For an extra touch, drizzle the ranch sauce over the meatballs and garnish with additional fresh parsley.
Notes
- For extra flavor, you can add some finely chopped green onions or fresh dill to the ranch sauce.
- Make it spicier by adding a dash of hot sauce or cayenne pepper to the ranch sauce.
- Make ahead: You can prepare the meatballs in advance and refrigerate them until ready to bake. The ranch sauce can also be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 3-4 meatballs with ranch sauce
- Calories: 350
- Sugar: 2g
- Sodium: ~600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
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