Ranch Chicken Meatballs
These Ranch Chicken Meatballs are a flavorful, easy-to-make dish with a creamy ranch seasoning that adds a zesty kick. Perfect for a quick dinner or party appetizer, they’re sure to satisfy any crowd!
Ingredients
- 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
Instructions
- Start by finely dicing your onion and mincing the garlic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.