Buffalo Ranch Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1 egg
• 1 tablespoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 2 green onions, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine ground chicken, panko, egg, hot sauce, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently.
3. 3 Form mixture into 24 small meatballs.
4. 4 Place meatballs on a parchment-lined baking sheet and bake for 20 minutes.
5. 5 Meanwhile, in a saucepan, heat buffalo sauce until warm.
6. 6 Toss cooked meatballs in the buffalo sauce until well coated.
7. 7 Drizzle with ranch dressing and sprinkle with chopped green onions before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• For a vegetarian option, substitute ground chicken with a plant-based meat alternative.
• Add crumbled blue cheese for a tangy twist.

Substitutions

• If you don't have ranch dressing, use a mix of mayonnaise and buttermilk with dried herbs.

Pairings

• Cold beer
• Creamy coleslaw

Nutrition

Tips

• For extra spice, add an extra dash of hot sauce to the meatball mixture.
• These meatballs are great served with celery sticks for dipping.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with celery sticks and carrot sticks.
• Perfect alongside a cold beer or as part of a game day spread.

FAQ