Ranch Chicken Meatballs
These ranch chicken meatballs solve the eternal problem of dry, boring ground chicken. The ranch seasoning and grated onion add much-needed flavor and moisture, while a bit of mayo keeps them tender. I make these at least monthly since they’re versatile enough to go with pasta, rice, or just straight-up with some roasted vegetables.
The best part is you can prep them ahead – I often roll them out in the morning and cook them at dinner time. They also freeze well, so I usually make a double batch. While they’re not fancy, they’re reliably good comfort food that even picky eaters enjoy. Perfect for busy weeknights when you want something a bit more interesting than plain chicken but don’t want to fuss too much.
What you need for Ranch Chicken Meatballs
– 2 pounds ground chicken
– 1 cup panko breadcrumbs
– 2 large eggs
– 1 packet ranch seasoning mix
– 1/4 cup finely chopped fresh parsley
– 1/2 cup grated Parmesan cheese
– 4 cloves garlic, minced
– 1/2 onion, finely diced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil (for cooking)
How to make Ranch Chicken Meatballs
These meatballs stay tender and flavorful thanks to the ranch seasoning and parmesan. Here’s how to make them:
1. Start by finely dicing your onion and mincing the garlic. I like to do this first so they have a few minutes to release their flavors while I prep everything else.
2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, eggs, ranch seasoning packet, parsley, Parmesan, minced garlic, and diced onion. Add the salt and pepper. The mixture will look pretty wet at this point – that’s exactly what we want for tender meatballs.
3. Using clean hands (they really are the best tool for this), gently mix everything together until just combined. You’ll want to break up any clumps of cheese or breadcrumbs, but avoid overworking the meat or your meatballs will get tough.
4. Scoop the mixture into golf ball-sized portions (about 2 tablespoons each). With slightly damp hands (this prevents sticking), gently roll each portion into a ball. Place them on a plate or baking sheet as you work.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, add your meatballs in a single layer, leaving some space between each one. Work in batches if needed – overcrowding will prevent them from browning properly.
6. Cook for 4-5 minutes until golden brown on the bottom. You’ll see the edges starting to turn opaque as they cook. Carefully flip each meatball and cook for another 4-5 minutes. Keep rotating them until they’re browned on all sides and cooked through – about 12-15 minutes total. When done, they should feel firm but still slightly springy when pressed, and the internal temperature should reach 165°F.
7. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil. Let them rest for about 2 minutes before serving – they’ll be juicier this way.
Makes about 24-28 meatballs.
RECIPE NOTES & TIPS:
• Don’t skip the Panko – it keeps meatballs tender
• Ground chicken breast gets dry; use mixed chicken if possible
• Wet your hands between rolling each batch of meatballs
• Don’t move meatballs until they release easily from pan
• Ranch packet = 1 oz (any brand works)
• Test one meatball first to check seasoning
SERVING SUGGESTIONS:
• Pasta + marinara or alfredo sauce
• Zucchini noodles for low-carb
• Mashed potatoes + gravy
• Slider buns + ranch dressing
• Drinks: Light beer, Pinot Grigio, or ranch water cocktails
DIFFERENT OCCASIONS:
• Game day: Serve with toothpicks + extra ranch
• Meal prep: Double batch, freeze half
• Kid lunch: Pack cold with ranch dip
• Potluck: Keep warm in slow cooker
• Fancy dinner: Add fresh herbs + lemon zest
STORAGE & LEFTOVERS:
• Fridge: 3-4 days in airtight container
• Freezer: 3 months, freeze on tray then bag
• Reheat: Microwave 1-2 mins or pan with splash of water
• Don’t thaw before reheating frozen ones
• Gets better next day as flavors meld
