These tender ranch chicken meatballs are smothered in a to-die-for creamy ranch buffalo sauce for the perfect delicious dinner or perfect appetizer! They are easy to make and super family friendly for a crowd pleasing meal that everyone can enjoy!
Mix the bread crumbs, egg, milk, garlic, onion, parsley, and ranch seasoning until well combined. Then work in the ground chicken until everything is evenly distributed.
Roll into 2 inch balls and place on a greased cookie sheet. Bake for 40-45 minutes or until the meatballs are cooked through and reach an internal temp of 165˚F.
In a sauce pan over medium heat, whisk together the cream cheese, butter, sour cream, milk, buffalo sauce, ranch seasoning, and parmesan until the cheese is melted and everything is combined and smooth, about 5 minutes.
Once the meatballs are done, spoon them into the sauce and stir until evenly coated.
Garnish with green onions and serve as an appetizer or over rice or greens as an entree. Enjoy!
Notes
You can make meatballs bigger or smaller based on need. Cooking time will change based on size.
You can use store bought ranch mix (I prefer Hidden Valley) or you can use my homemade ranch seasoning found here.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.