Buffalo Ranch Chicken Meatballs make a great appetizer for a crowd, and a yummy lunch when paired with some iceberg lettuce, carrots, celery, and ranch dressing; all the accompaniments you'd find with buffalo wings. These meatballs are flavored with red onion and ranch seasoning, and then drenched in a flavorful combination of hot sauce, butter, and honey. Who knew eating healthy could taste this great?
Course appetizer, dinner, lunch, main course
Cuisine American
Keyword buffalo chicken, buffalo ranch, ranch
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 24meatballs
Calories 73kcal
Author Steph
Equipment
mixing bowl
mini muffin tin (not necessary) or sheet pan
Ingredients
Meatballs
2.5lbs99% fat free ground chicken breast
1/2cupPanko breadcrumbs
1egg
1tablespoonHidden Valley Ranch powdered seasoning
1/2cupred onionfinely chopped
scallions for garnish optional
Buffalo Sauce
1cupFrank’s Red Hot sauce
2tablespoonslight butter
2tablespoonshoney
1/2tablespooncornstarch
Instructions
Preheat the oven to 350F.
Combine the meatball ingredients and divide into 24 mini meatballs.
Spray a mini muffin tin or baking sheet with cooking spray.
Portion the meatballs out into the muffin tin or on the sheet pan.
Bake at 350 for 15 minutes.
To make the sauce, combine the sauce ingredients in a small saucepan over medium heat.
When the meatballs are cooked, pour the sauce on top and toss to coat.
Remove the meatballs from the sauce once coated, and place them to the side on a serving platter or bowl (or meal prep containers).
Add the buffalo sauce back into the saucepan, and add the cornstarch to the pot. Whisk to break down any clumps.
Bring to a rapid simmer; simmer for 5 minutes.
The sauce should be thicker and creamier. Spoon the finished sauce over the cooked meatballs.