Ranch Chicken Meatballs

These Ranch Chicken Meatballs are EASY to make, ready in just 30 minutes, and packed with zesty ranch flavor thanks to a seasoning packet. Perfect as a snack, appetizer, or protein-packed dinner, they’re juicy, flavorful, and guaranteed crowd-pleasers. Double the recipe and freeze half for busy nights!

Why You’ll Love This Recipe

• Quick & easy: Just 30 minutes from start to finish.

• Versatile: Serve as an appetizer, in wraps, or over pasta/rice.

• Freezer-friendly: Make a big batch and freeze for later.

• Flavor-packed: Ranch seasoning adds bold, tangy flavor without extra effort.

Ingredients

• 1 lb ground chicken

• ⅓ cup panko breadcrumbs

• 1 large egg

• 1 oz ranch seasoning mix (1 standard packet)

• 2 tsp fresh parsley, finely minced (or 1 tsp dried parsley)

• 1 tsp minced dried onion

• ½ tsp garlic powder (or to taste)

• ½ tsp salt (or to taste)

• ½ tsp freshly ground black pepper (or to taste)

• 2–3 Tbsp olive oil (or avocado oil, for cooking)

Instructions

1. Mix the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, ranch mix, parsley, dried onion, garlic powder, salt, and pepper. Mix gently with hands or spoon until combined—don’t overmix.

2. Shape: Use a medium cookie scoop (about 1 to 1½ inches) to form meatballs. Roll gently with lightly greased or damp hands. You should get 18–20 meatballs, depending on size.

3. Cook: Heat oil in a large skillet over medium heat. Add meatballs and cook about 10 minutes total, turning every few minutes to brown all sides evenly.

   • Tip: Meatballs are done when internal temp reaches 165°F—check with a digital thermometer for safety.

4. Serve: Enjoy with bottled ranch dressing for dipping, or prepare extra ranch dressing mix as directed on the packet.

Servings & Timing

• Servings: About 20 meatballs

• Prep Time: 15 minutes

• Cook Time: 12 minutes

• Total Time: 30 minutes

Variations

• Cheesy ranch: Add ½ cup shredded cheddar or mozzarella into the mixture.

• Spicy ranch: Mix in ½ tsp cayenne pepper or red pepper flakes.

• Oven-baked: Bake at 400°F for 15–18 minutes, flipping halfway, until cooked through.

• Low-carb: Swap panko for almond flour .

• Meal prep idea: Serve over salad with ranch dressing for a protein boost.

Storage

• Fridge: Store airtight up to 5 days.

• Freezer: Freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months.

• Reheat: Warm in microwave, skillet, or oven until heated through.

Nutrition (per meatball)

• Calories: 71

• Carbs: 2g

• Protein: 6g

• Fat: 4g (1g saturated)

• Sodium: 203mg

Conclusion

These Ranch Chicken Meatballs are juicy, flavorful, and incredibly versatile. Whether you’re prepping dinner, stocking the freezer, or setting out a party appetizer, they’ll be a hit every time. Easy, quick, and packed with classic ranch flavor—you’ll want to make them again and again!

Ranch Chicken Meatballs

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These Ranch Chicken Meatballs are juicy, flavorful, and ready in just 30 minutes. Made with a packet of ranch seasoning mix for bold flavor, they’re perfect as a party appetizer, game day snack, or easy weeknight dinner. They freeze well, so you can make a double batch and save half for later!

• Total Time: 27 minutes
• Yield: 20 meatballs

Ingredients

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 1 (1-ounce) packet ranch seasoning mix
• 2 teaspoons fresh parsley, finely minced (or use dried parsley)
• 1 teaspoon minced dried onion
• 1/2 teaspoon garlic powder (or to taste)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 2–3 tablespoons olive oil (or avocado oil, or another cooking oil of choice)

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Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, egg, ranch seasoning, parsley, dried onion, garlic powder, salt, and pepper. Mix gently with clean hands or a spoon, being careful not to overwork the mixture.
2. Using a medium cookie scoop (about 1–1.5 inches), portion out the meatballs. Roll them between lightly greased or moistened palms until smooth. You should get about 18–20 meatballs, depending on size. Try to keep them uniform for even cooking.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (cook in batches if necessary).
4. Cook for about 10 minutes total, turning occasionally so all sides brown evenly. After 5 minutes, flip the meatballs and continue cooking until golden and cooked through.
5. Check doneness with a digital thermometer—meatballs are safe to eat when the internal temperature reaches 165°F.
6. Serve warm with ranch dressing for dipping, or make a quick dip with an additional packet of ranch seasoning mix prepared as directed.

Notes

• Don’t skip the thermometer—ensuring the meatballs reach 165°F keeps them juicy and safe to eat.
• Serve as appetizers with toothpicks, in wraps, or alongside roasted vegetables for a full meal.
• Leftovers keep airtight in the fridge up to 5 days or in the freezer up to 3 months.
• To reheat, warm gently in a skillet, oven, or microwave until heated through.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer, Main Dish
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 meatball
• Calories: 71
• Sugar: 0.2g
• Sodium: 203mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0.02g
• Carbohydrates: 2g
• Fiber: 0.1g
• Protein: 6g
• Cholesterol: 65mg