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Prepare the Meatballs: In a large bowl, mix together ground chicken, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, salt, and pepper until well combined. Shape into 1-inch meatballs.
Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove meatballs from skillet and set aside.
Make the Ranch Sauce: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in the chicken broth, stirring continuously until the sauce begins to thicken, about 3-4 minutes.
Finish the Sauce: Add heavy cream and ranch seasoning mix, stirring until smooth. Season with salt and pepper to taste. Simmer for 2-3 minutes, until the sauce thickens to desired consistency.
Combine and Serve: Return meatballs to the skillet, coating them in the creamy ranch sauce. Let simmer for a few minutes to heat through. Serve over mashed potatoes or rice, garnished with extra parsley.
Details 🕒
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: ~450 kcal/serving
