Ranch Chicken Meatballs & Creamy Ranch Gravy #RSC

There are certain dishes that, even after years in professional kitchens, still bring a comforting smile to my face. This Ranch Chicken Meatball recipe is one of them. It reminds me of my early days, not in a fancy restaurant, but in a bustling home kitchen, where the aroma of simmering sauce and savory meatballs filled the air. I recall one particular evening, a surprise family gathering was announced, and I needed something that was both impressive and incredibly easy to pull off. This dish, with its unexpected twist of ranch and tender meatballs, was a lifesaver – a true crowd-pleaser that even the pickiest eaters devoured, spinach and all.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6-8
• Yield: 16-24 meatballs
• Dietary Type: Can be adapted for gluten-free by using gluten-free breadcrumbs.

Ingredients

For the Meatballs:

• 1 lb ground chicken breast
• 1 lb ground pork
• 2 shallots, peeled and diced fine (or 1/3 cup pre-diced shallot)
• 1 garlic clove, minced
• 1 cup fresh spinach leaves, packed, chopped fine
• 1 (1-ounce) package Hidden Valley Original Ranch Dressing Mix
• 1 cup fresh breadcrumbs (do NOT use seasoned dry breadcrumbs)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon mustard powder
• 1/8 teaspoon nutmeg
• 2 eggs, lightly beaten
• 1/3 cup sour cream
• 3 tablespoons vegetable oil (for frying)

For the Gravy:

• 2 tablespoons butter (melted if using crock pot)
• 4 tablespoons flour
• 1 1/2 cups Hidden Valley® Original Ranch® Dressing
• 2 cups whole milk
• 1/2 cup sour cream
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/3 cup finely chopped scallion, green tops only, plus more for garnish
• 1/2 cup grated Parmesan cheese

Equipment Needed

• Large mixing bowl
• 12-inch skillet
• Whisk
• Saucepan
• Baking sheet
• Wire rack
• Small ice cream scoop or tablespoon
• Large measuring cup or bowl
• Large platter or serving dish

Instructions

To begin, preheat your oven to 350°F (175°C). This initial step is crucial for ensuring the meatballs finish cooking evenly while you prepare the luscious gravy.

In a large bowl, combine all the ingredients for the meatballs, with the exception of the vegetable oil. This includes the ground chicken breast, ground pork, diced shallots, minced garlic, chopped spinach, Hidden Valley Original Ranch Dressing Mix, fresh breadcrumbs, grated Parmesan cheese, black pepper, kosher salt, mustard powder, nutmeg, beaten eggs, and sour cream. It’s best to mix these ingredients thoroughly, ensuring every component is evenly distributed. Don’t shy away from using your hands for this – it’s the most effective way to get a cohesive mixture.

Once everything is well combined, it’s time to form the meatballs. Using a small ice cream scoop or a tablespoon, scoop portions of the mixture and gently roll them into uniform balls. Consistency in size will help them cook evenly.

Now, heat 3 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, carefully add as many meatballs to the skillet as will fit without crowding. Crowding the pan will steam rather than sear the meatballs, preventing that desirable golden-brown crust. Fry the meatballs, turning them occasionally, until all sides are beautifully golden brown. You may need to add a little more vegetable oil between batches to ensure proper browning. As each batch is done, transfer the meatballs to a wire rack placed over a cookie sheet. This allows excess fat to drain and keeps the meatballs from becoming soggy. Continue this process until all the meatballs are fried.

Place the fried meatballs in the preheated oven to finish cooking while you focus on the gravy.

For the gravy, start by whisking together the Hidden Valley Ranch Dressing, whole milk, and sour cream in a large measuring cup or bowl. Set this mixture aside.

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour. This will form a crumbly, somewhat dry paste, known as a roux. Cook the roux for about a minute, stirring constantly, to cook out the raw flour taste.

Begin to gradually add the prepared ranch dressing mixture to the saucepan, whisking constantly. As you whisk, you’ll notice the mixture will begin to thicken almost immediately, transforming into a smooth, creamy gravy. Continue whisking to prevent lumps and ensure a silky texture. Stir in the fresh ground black pepper, salt, nutmeg, finely chopped scallion, and grated Parmesan cheese.

Once the gravy has reached your desired consistency, turn the heat to the lowest setting and cover the saucepan to keep it warm.

Remove the meatballs from the oven. Arrange them on a large platter or serving dish. Generously spoon the creamy ranch gravy over the meatballs. For a final touch of freshness and visual appeal, sprinkle the chopped scallion greens over the top. Serve any extra gravy on the side for those who can’t get enough.

Expert Tips & Tricks

• Breadcrumb Choice: The recipe specifically calls for fresh breadcrumbs and warns against seasoned dry ones. This is vital! Fresh breadcrumbs absorb moisture differently and contribute to a tender, yet cohesive, meatball. If you don’t have fresh, you can pulse day-old bread in a food processor until it forms coarse crumbs.
• Don’t Overmix: While you want to ensure all ingredients are well combined in the meatball mixture, avoid overmixing, which can lead to tough meatballs. Mix just until everything comes together.
• Frying for Flavor: The frying step is essential for developing a lovely exterior crust and adding an extra layer of flavor before the meatballs go into the oven. Don’t skip it!
• Gravy Consistency: If your gravy seems too thick, you can thin it out with a little more milk. If it’s too thin, you can simmer it gently for a few more minutes (uncovered) to allow some of the liquid to evaporate, or whisk in a touch more flour mixed with a little cold milk (a slurry).
• Make Ahead Magic: The meatballs themselves can be formed, fried, and then frozen on a baking sheet until solid before transferring to a freezer bag. They can then be finished in the oven directly from frozen (adding a few extra minutes to the cooking time). The gravy can also be made ahead and gently reheated on the stovetop.

Serving & Storage Suggestions

These Ranch Chicken Meatballs are a versatile dish. They are fantastic served over buttered egg noodles, as the recipe’s originator suggests, or even mashed potatoes. A side of steamed broccoli or a crisp green salad makes for a complete and balanced meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the meatballs and gravy together on the stovetop over low heat, or in a covered dish in a 350°F (175°C) oven until heated through. They also freeze beautifully; allow them to cool completely, then store in freezer-safe containers for up to 2 months. Reheat from frozen, adding a few extra minutes to the cooking time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	977.6 kcal
Calories from Fat	683 kcal
Total Fat	75.9 g	116%
Saturated Fat	23.4 g	116%
Cholesterol	234.3 mg	78%
Sodium	1975.4 mg	82%
Total Carbohydrate	28.8 g	9%
Dietary Fiber	1.8 g	7%
Sugars	8.2 g	32%
Protein	44.7 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, simply swap the fresh breadcrumbs for gluten-free breadcrumbs. If you’re looking for a lighter option, consider using ground turkey breast in place of some of the pork and chicken, though this will slightly alter the richness. For a dairy-free adaptation, you could experiment with a dairy-free sour cream alternative and plant-based milk for the gravy, though the richness and flavor profile will change.

FAQs

Q: Can I make these meatballs without frying them first?
A: While frying provides a desirable crust and flavor, you can bake the meatballs directly. Place them on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes, or until browned and cooked through, before adding them to the gravy.

Q: Can I make the gravy smoother if I don’t have a whisk?
A: A whisk is ideal for preventing lumps, but you can try using a sturdy spatula or a large fork to incorporate the flour and gradually add the liquid. Be sure to stir vigorously.

Q: My meatballs are falling apart. What did I do wrong?
A: This is often due to not enough binding agents. Ensure your eggs are properly incorporated and that you haven’t added too many breadcrumbs or not enough meat. Mixing with your hands helps distribute everything evenly.

Q: Can I use dried spinach instead of fresh?
A: If using dried spinach, you’ll need to rehydrate it first according to package directions and then drain it very well before adding it to the meatball mixture. Use about 1/4 cup of rehydrated spinach.

Q: What if I don’t have shallots?
A: Finely minced red onion or yellow onion can be used as a substitute for shallots, though the flavor will be slightly different.

Final Thoughts

This Ranch Chicken Meatball and Creamy Ranch Gravy dish is more than just a recipe; it’s an invitation to bring warmth and deliciousness to your table. It’s proof that comfort food doesn’t have to be complicated. The unique tang of the Hidden Valley Ranch dressing, perfectly complemented by the savory meatballs and rich, creamy gravy, creates a symphony of flavors that will have everyone asking for seconds. I encourage you to give this recipe a try, perhaps for your next family dinner or a cozy night in. Don’t hesitate to share your creations and any delightful variations you discover. Enjoy every bite!