There’s something about homemade meatballs that just feels cozy, and these chicken meatballs are no exception. They’re juicy, well-seasoned, and covered in a rich, creamy ranch sauce that makes them irresistible. Whether you serve them over rice, pasta, or with a side of roasted veggies, they’ll quickly become a go-to favorite!

Why You’ll Love This Recipe

Packed with flavor – The creamy ranch sauce is the perfect complement to the tender meatballs.
Easy to make – Simple ingredients come together for a delicious meal.
Great for meal prep – These reheat beautifully, making them perfect for leftovers.
Kid-friendly – A comforting dish the whole family will love.

Ingredients

Ground chicken
Garlic
Onion
Breadcrumbs
Egg
Fresh herbs (parsley, dill)
Spices (paprika, salt, and pepper)
Olive oil
Butter
Chicken broth
Heavy cream
Ranch seasoning
Parmesan cheese

Full list of ingredients and measurements below.

Directions

Make the Meatball Mixture

In a bowl, mix ground chicken, minced garlic, finely chopped onion, breadcrumbs, egg, and fresh herbs. Add paprika, salt, and pepper, then mix until just combined.

Form the Meatballs

Use a small scoop or your hands to shape the mixture into evenly sized meatballs. Place them on a plate or lined baking sheet.

Cook the Meatballs

Heat olive oil in a large pan over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.

Make the Creamy Ranch Sauce

In the same pan, melt butter and whisk in a little chicken broth, scraping up any browned bits. Stir in heavy cream, ranch seasoning, and Parmesan cheese. Let it simmer for a few minutes until thickened.

Combine and Serve

Return the meatballs to the pan, tossing them in the sauce until well coated. Serve warm with your favorite sides!

Expert Tips and Tricks

Don’t overmix the meat mixture—this keeps the meatballs tender.
Use an ice cream scoop for evenly sized meatballs.
Let the sauce simmer gently to develop the best flavor.

Recipe Variations and Possible Substitutions

Swap chicken for ground turkey or pork.
Use Greek yogurt instead of heavy cream for a lighter version.
Add a pinch of red pepper flakes for a spicy kick.
Try using fresh chives or green onions for extra flavor.

Serving and Pairing Suggestions

Serve over mashed potatoes for a cozy meal.
Pair with steamed veggies or a simple green salad.
Enjoy with buttered noodles or rice for a hearty dish.
Add a side of crusty bread to soak up the sauce.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over low heat or in the microwave.
Freeze cooked meatballs (without sauce) for up to 3 months—just thaw and reheat before adding sauce.

FAQs

Can I bake the meatballs instead of pan-frying? Yes! Bake at 400°F for 15-18 minutes, flipping halfway through.

Can I make this dairy-free? Absolutely—swap the heavy cream for coconut milk and use a dairy-free Parmesan alternative.

What’s the best way to keep meatballs from drying out? Make sure to include enough fat and moisture in the mix (egg, breadcrumbs, and a bit of oil help).

Can I make this ahead of time? Yes! You can prep the meatballs and sauce separately and combine them when ready to serve.

Conclusion

These chicken meatballs with creamy ranch sauce are the perfect blend of comfort and flavor. Whether you’re making them for a quick weeknight dinner or meal prepping for the week, they’re sure to be a hit. Give them a try and let me know how you like to serve them!

Chicken Meatballs with Creamy Ranch Sauce – A Comforting and Flavorful Dish!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy, well-seasoned chicken meatballs smothered in a rich and creamy ranch sauce. This comforting dish is perfect served over rice, pasta, or alongside roasted vegetables, making it a family favorite for any occasion.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Instructions

Prepare the Meatball Mixture:
- In a large bowl, combine ground chicken, minced garlic, finely chopped onion, breadcrumbs, egg, fresh parsley, fresh dill, paprika, salt, and black pepper. Mix gently until all ingredients are well incorporated.
Form the Meatballs:
- Using your hands or a small scoop, shape the mixture into evenly sized meatballs, approximately 1.5 inches in diameter. Place them on a plate or lined baking sheet.
Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook, turning occasionally, until all sides are browned and meatballs are cooked through, about 10-12 minutes. Once done, remove meatballs from the skillet and set aside.
Prepare the Creamy Ranch Sauce:
- In the same skillet, melt butter over medium heat. Add chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and ranch seasoning mix. Bring the mixture to a gentle simmer.
- Add grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce has thickened slightly. Season with salt and pepper to taste.
Combine Meatballs and Sauce:
- Return the cooked meatballs to the skillet, tossing them gently to coat evenly with the sauce. Allow them to simmer in the sauce for an additional 2-3 minutes to ensure they are heated through.
Serve:
- Garnish with freshly chopped parsley and serve the meatballs warm over your choice of rice, pasta, or with roasted vegetables.

Notes

To ensure tender meatballs, avoid overmixing the meat mixture.
For evenly sized meatballs, use a cookie scoop or tablespoon measure.
If the meatball mixture is too sticky to handle, lightly oil your hands or chill the mixture for a few minutes before forming the meatballs.
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, adjusting the consistency as needed.