Description
Chicken Meatballs with Creamy Ranch Sauce are a family-friendly favorite that’s full of zesty, herby flavor. These juicy ground chicken meatballs are oven-baked or pan-seared, then coated in a velvety ranch-seasoned cream sauce. Serve them over mashed potatoes, rice, or noodles — or as a fun party appetizer with toothpicks!
Ingredients
For the Chicken Meatballs:
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1 lb ground chicken
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1/4 cup breadcrumbs
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1 egg
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1/4 small onion, finely grated or minced
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2 cloves garlic, minced
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1 tbsp chopped fresh dill (or 1 tsp dried)
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1 tsp onion powder
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Salt & pepper to taste
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1 tbsp olive oil (for pan-searing or baking)
For the Creamy Ranch Sauce:
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2 tbsp butter
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2 cloves garlic, minced
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1 tbsp all-purpose flour
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1 cup chicken broth
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1/2 cup heavy cream (or half & half)
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1 tbsp ranch seasoning (store-bought or homemade)
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Optional: 1/4 cup grated Parmesan cheese for extra richness
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Fresh parsley for garnish
Instructions
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Make the meatballs:
In a mixing bowl, combine all meatball ingredients (except olive oil) and mix until just combined. Form into 1-inch meatballs. -
Cook the meatballs:
Option 1 (Pan-Sear): Heat oil in a skillet over medium heat. Sear meatballs for 6–8 minutes, turning occasionally until browned and fully cooked.
Option 2 (Bake): Bake at 400°F (200°C) on a lined baking sheet for 15–18 minutes. -
Make the ranch sauce:
In the same skillet, melt butter. Add garlic and cook for 30 seconds. Stir in flour and whisk for 1 minute. Slowly whisk in chicken broth and cream. Add ranch seasoning and stir until smooth. Simmer until slightly thickened, about 3–4 minutes. Stir in Parmesan if using. -
Combine:
Add cooked meatballs to the sauce and toss to coat. Let simmer for 2 minutes to absorb flavor. -
Serve:
Serve hot over mashed potatoes, rice, pasta, or with toothpicks as an appetizer. Garnish with fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes