Ingredients:

  • 1 lb ground chicken
  • 0.5 cup panko breadcrumbs
  • 2 tbsp whole milk
  • 1 packet dry ranch seasoning mix
  • 2 tbsp liquid ranch dressing
  • 1 large egg, beaten
  • 1 tsp garlic powder
  • 2 tbsp fresh chives, finely chopped
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1 tsp dry ranch seasoning (for glaze)

Instructions:

  1. Preheat the oven. Set it to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
  2. Make the panade. In a large bowl, whisk together the 2 tbsp milk and 0.5 cup panko. Let it sit for 2 minutes until the crumbs are soft and pasty.
  3. Mix the liquids. Add the beaten egg, 2 tbsp liquid ranch, and fresh chives to the panko mixture. Note: Mixing the wet ingredients first prevents overworking the meat later.
  4. Incorporate the dry. Stir in the ranch packet, garlic powder, and Parmesan cheese until well combined.
  5. Add the chicken. Place the 1 lb ground chicken into the bowl.
  6. Gently combine. Use your hands or a spatula to mix until the seasoning is just distributed. Do not overmix, or the meatballs will become tough.
  7. Scoop and roll. Form the mixture into 1.5 inch balls (about 1.5 tbsp each). You should get about 12 to 14 meatballs.
  8. Bake the spheres. Place them on the prepared sheet and bake for 15-18 minutes until the internal temperature reaches 165°F (74°C).
  9. Prepare the glaze. While they bake, whisk the 2 tbsp melted butter with the remaining 1 tsp ranch seasoning.
  10. Finish and serve. Brush the warm glaze over the meatballs immediately after they come out of the oven until they are glossy and fragrant.