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Ranch Chicken Meatballs

Juicy chicken meatballs simmered in a creamy ranch sauce for an easy, comforting meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • black pepper to taste
  • 2 tablespoons olive oil for frying
  • 1 cup low-sodium chicken broth see note
  • 1 tablespoon ranch seasoning I prefer Hidden Valley
  • 1 clove garlic minced
  • 8 ounces cream cheese softened (one block)
  • 1 tablespoon fresh parsley chopped

Instructions

  • In a large bowl, combine ground chicken, egg, panko, grated Parmesan, Italian seasoning, garlic powder, onion powder, and black pepper; mix gently until just combined. The mixture will be wet.
  • Form the mixture into 1-inch meatballs (about 30) and place them on a parchment-lined baking sheet.
  • Microwave the softened cream cheese in a microwave-safe bowl in 20–30 second intervals until very soft, then cut into smaller pieces.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry meatballs in a single layer, turning often, until browned on all sides, about 5 minutes per batch; add remaining oil if needed and transfer browned meatballs to a plate.
  • If excess oil remains, drain some but keep the browned bits in the skillet. Reduce heat briefly if the pan is very hot.
  • Add chicken broth, ranch seasoning, minced garlic, and the softened cream cheese to the skillet. Cook over medium heat, whisking or stirring often, until the cream cheese melts into a smooth sauce; add a splash more broth or water if the sauce becomes too thick.
  • Return the browned meatballs to the skillet and simmer for about 5 minutes, stirring occasionally, until meatballs reach 165°F and are cooked through. Stir in chopped parsley and serve immediately.

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Tongs
  • Microwave-safe bowl
  • Whisk or Spoon

Notes

  • This recipe can be salty, so low-sodium chicken broth is recommended.
  • Pre-made ranch seasoning is salty; adjust or use a homemade blend if desired.
  • Do not overwork the meat mixture to keep meatballs tender.
  • If the sauce thickens too much, thin with a splash of water or broth.