Baked Ranch Chicken Meatballs

Ingredients

For the Meatballs:

2 lbs ground chicken or turkey

2 jalapeños, finely chopped (seeds removed for less heat)

1 packet ranch dressing mix (1 oz)

1/2 cup panko breadcrumbs

1/4 cup heavy cream

1 large egg, lightly beaten

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 tbsp fresh chives, chopped

1 tbsp fresh dill, chopped

Salt and pepper, to taste

Cooking spray

For the Creamy Ranch Sauce:

2 tbsp butter

2 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1 tbsp ranch dressing mix

2 tsp Dijon mustard

Salt and pepper, as needed

1/2 cup freshly grated Parmesan cheese

Fresh herbs (chives and dill), for garnish

Instructions

1. Prepare Meatballs:

Heat the oven to 450°F (230°C) and prepare a baking sheet by lining it with parchment paper.

In a large bowl, mix together the ground chicken, jalapeños, ranch mix, breadcrumbs, cream, egg, garlic, Parmesan, chives, dill, salt, and pepper until just combined.

Form into 2.5-inch balls and place on the baking sheet. Lightly coat with cooking spray.

2. Bake Meatballs:

Bake for 15-20 minutes, or until crispy and fully cooked. Optionally, broil for the last 1-2 minutes for a charred finish.

3. Make the Sauce:

Melt the butter in a large pan over medium heat.

Stir in cream, chicken broth, ranch mix, and Dijon mustard. Let it simmer for 2 minutes, then season with salt and pepper.

Add Parmesan and stir until melted and thickened slightly.

4. Combine and Serve:

Add the baked meatballs to the sauce and simmer for 2 minutes.

Garnish with fresh chives and dill. Serve and enjoy!

These meatballs are perfect for pairing with mashed potatoes, pasta, or rice. Store leftovers in the fridge for 3-4 days and reheat with a bit of broth or water to thin the sauce, if needed.