Chicken Meatballs with Creamy Ranch Sauce is a warm and satisfying dish that transforms simple ingredients into a flavorful, comforting meal. These juicy, golden-browned meatballs are smothered in a rich and velvety ranch-flavored cream sauce, perfect for pairing with rice, pasta, or mashed potatoes. It’s a crowd-pleasing recipe ideal for busy weeknights or relaxed weekend dinners.
Why You’ll Love This Recipe
This recipe combines the irresistible tenderness of chicken meatballs with the creamy tang of ranch seasoning in a sauce that’s both comforting and flavorful. It’s a versatile meal that adapts easily to your favorite sides and is quick to prepare in under 40 minutes. The meatballs are packed with herbs, Parmesan, and garlic, while the sauce delivers bold flavor with minimal effort—no need for bottled dressing.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
1 lb ground chicken
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh parsley, chopped (plus extra for garnish)
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
For the Creamy Ranch Sauce:
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 packet (1 oz) dry ranch seasoning mix
Salt and pepper, to taste
directions
Prepare the Meatballs
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until just combined. Form the mixture into 1-inch meatballs using your hands or a small scoop.
Cook the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
Make the Ranch Sauce
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux. Gradually whisk in the chicken broth, stirring until smooth. Cook for 3–4 minutes until slightly thickened.
Stir in the heavy cream and ranch seasoning mix. Continue to cook for another 2–3 minutes until the sauce is creamy and coats the back of a spoon. Taste and adjust with salt and pepper as needed.
Combine and Serve
Return the cooked meatballs to the skillet and toss gently to coat in the sauce. Let simmer for 2–3 minutes until everything is heated through. Garnish with additional chopped parsley and serve hot over rice, pasta, or mashed potatoes.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: Approximately 430 kcal
Variations
Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the meatball mixture or sauce for a mild heat.
Cheddar Ranch: Add shredded cheddar cheese to the sauce for a richer, cheesier finish.
Baked Meatballs: Instead of frying, bake the meatballs at 400°F (200°C) for 18–20 minutes for a lighter option.
Greek Yogurt Substitute: Replace some of the cream with plain Greek yogurt for a tangy and lower-fat version.
Herb Upgrade: Mix in fresh dill or chives for a fresh, garden-inspired ranch flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to thin the sauce if needed. Alternatively, microwave in short intervals, stirring in between. This dish can also be frozen (meatballs and sauce separately) for up to 1 month—thaw in the refrigerator overnight before reheating.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works well and has a similar flavor and texture.
Is bottled ranch dressing a good substitute?
For best results, use the dry ranch seasoning mix. Bottled dressing will alter the consistency and flavor of the sauce.
What can I serve with these meatballs?
They pair perfectly with mashed potatoes, pasta, rice, or even a side of roasted vegetables.
Can I make the meatballs ahead of time?
Yes, shape the meatballs and store them covered in the refrigerator for up to 24 hours before cooking.
Can I freeze the meatballs?
Yes, you can freeze the uncooked or cooked meatballs. Freeze in a single layer, then transfer to a freezer-safe bag or container.
Is this dish gluten-free?
Use gluten-free breadcrumbs and flour alternatives, and ensure the ranch mix is gluten-free to adapt this recipe.
What’s the best way to keep the meatballs juicy?
Avoid overmixing the meatball mixture, and do not overcook them. The Parmesan and egg help retain moisture.
Can I make the sauce thicker?
Yes, simmer it a few minutes longer or add a bit more flour to the roux. You can also stir in extra Parmesan for body.
Can I double the recipe?
Absolutely. This recipe doubles well for feeding a larger crowd—just use a larger skillet or cook in batches.
Can I use milk instead of cream?
You can, though the sauce will be thinner. For a creamier texture with milk, add a bit more flour or a touch of cream cheese.
Conclusion
Chicken Meatballs with Creamy Ranch Sauce is a flavorful, cozy meal that’s perfect for weeknight dinners or comforting weekend fare. With juicy meatballs and a smooth, herb-filled sauce, this dish is easy to make, deeply satisfying, and sure to become a family favorite. Serve it over your favorite starch and enjoy a complete, comforting meal with rich flavor in every bite.
Chicken Meatballs with Creamy Ranch Sauce
- Total Time: 35 minutes
- Yield: 4-servings
Description
These Chicken Meatballs with Creamy Ranch Sauce are juicy, tender, and smothered in a rich ranch-infused cream sauce. A comforting and easy dinner served over rice, pasta, or mashed potatoes! #chickenmeatballs #ranchsauce #comfortfood
Ingredients
For the Meatballs:
-
1 lb ground chicken
-
1/2 cup breadcrumbs
-
1 egg
-
1/4 cup grated Parmesan cheese
-
1 garlic clove, minced
-
1 tbsp fresh parsley, chopped (plus extra for garnish)
-
Salt and pepper, to taste
-
2 tbsp olive oil (for frying)
For the Creamy Ranch Sauce:
-
2 tbsp butter
-
1 tbsp all-purpose flour
-
1 1/2 cups chicken broth
-
1/2 cup heavy cream
-
1 packet (1 oz) dry ranch seasoning mix
-
Salt and pepper, to taste
Instructions
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Make the Meatballs: Combine ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a bowl. Mix and shape into 1-inch meatballs.
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Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook meatballs for 6–8 minutes, turning until browned and cooked through. Remove from skillet.
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Make the Sauce: In the same skillet, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and simmer until thickened, 3–4 minutes.
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Finish the Sauce: Stir in heavy cream and ranch seasoning. Cook until smooth and creamy. Season to taste.
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Combine: Return meatballs to the sauce and simmer for 2–3 minutes. Garnish with parsley and serve.
Notes
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Make a double batch and freeze half for a quick meal later.
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Add chopped spinach or sautéed mushrooms to the sauce for extra veggies.
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Serve with garlic mashed potatoes or buttered egg noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
