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
Units
Scale
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