Ranch Chicken Meatballs
These juicy Ranch Chicken Meatballs are packed with ranch flavor and made with lean ground chicken, panko breadcrumbs, and simple seasonings. Cooked in a skillet until perfectly browned, they're an easy appetizer, snack, or protein-packed dinner ready in under 30 minutes.
Equipment
- medium cookie scoop
- large skillet
- digital thermometer
- large mixing bowl
- wooden spoon
Ingredients
- 1 lb ground chicken
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1 oz ranch seasoning mix (1 standard packet)
- 2 tsp fresh parsley, finely minced
- 1 tsp minced dried onion
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2-3 tbsp olive oil, avocado oil, or another cooking oil
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, egg, ranch seasoning mix, parsley, dried onion, garlic powder, salt, and black pepper. Mix gently with a wooden spoon or clean hands until just combined, taking care not to overmix.
- Using a medium cookie scoop, portion the mixture into approximately 18 to 20 meatballs about 1 to 1½ inches in diameter. Roll each meatball between lightly oiled or damp hands until smooth.
- Add the oil and meatballs to a large skillet. Cook over medium heat for about 10 to 12 minutes, turning after about 5 minutes and rotating frequently so all sides brown evenly.
- Check the internal temperature with a digital thermometer. The meatballs are done when they reach 165°F.
- Serve warm with ranch dressing or freshly prepared ranch dip for dipping.
Notes
Ground turkey or a combination of chicken and turkey may be substituted. Ground pork also works but is less lean. Avoid overmixing the meat mixture to keep the meatballs tender. Cook until the internal temperature reaches 165°F. Serve with bottled ranch dressing or freshly prepared ranch dip. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently before serving.