Kickin’ Ranch Pasta With Meatballs #RSC
There are some dishes that just feel like a warm hug on a plate, and for me, this Kickin’ Ranch Pasta With Meatballs is one of them. I remember the first time I tried a ranch-spiked sauce – it was a revelation. It took the creamy comfort of Italian-American classics and injected a zesty, tangy twist that was undeniably addictive. This recipe, born from a desire to bridge my love for familiar Italian flavors with the unexpected delight of Hidden Valley Ranch, quickly became a family favorite, transforming weeknight dinners into something truly special.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8
- Yield: 1 family-sized meal
- Dietary Type: Contains Dairy, Gluten, Eggs
Ingredients
For the Meatballs:
- 1 lb ground pork
- 2 ¼ cups parmesan cheese, grated, divided
- ⅓ cup plain breadcrumbs
- ½ cup plain Greek yogurt
- 1 egg
- 1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
- 1 ounce Hidden Valley Ranch Fiesta Dip Mix, divided
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
For the Pasta and Sauce:
- 2 (9 ounce) packages refrigerated fresh fettuccine
- 6 tablespoons margarine
- 3 cups whipping cream
- ½ teaspoon coarse black pepper
- ¼ cup chives, chopped small
Equipment Needed
- Large mixing bowl
- Baking sheet (11×16 inches)
- Large skillet
- Measuring cups and spoons
- Oven
Instructions
Let’s get this kicked up pasta party started! First, we’re going to build the foundation of flavor with our meatballs. In a large mixing bowl, combine the ground pork. To this, add 1/4 cup of the parmesan cheese, the plain breadcrumbs, and the plain Greek yogurt. Crack in the egg, then add half of the Hidden Valley Original Ranch Seasoning Mix and half of the Hidden Valley Ranch Fiesta Dip Mix. Season with the ground black pepper and sea salt.
Now, it’s time to get your hands in there and mix everything thoroughly. Really work it until all the ingredients are well incorporated – this is key to tender, flavorful meatballs. Once the mixture is uniform, roll it into approximately thirty 1 ½ inch diameter meatballs. Try to make them as uniform in size as possible for even cooking.
Prepare your 11×16 greased baking sheet. Carefully arrange the meatballs on the prepared sheet, ensuring they have a little space between them. Preheat your oven to 350 degrees. Once preheated, place the baking sheet with the meatballs into the oven and bake for approximately 20 to 25 minutes, or until the internal temperature of the meatballs reaches 165 degrees Fahrenheit. Using a meat thermometer is the most accurate way to ensure they are cooked through.
While the meatballs are in their flavorful transformation, let’s tackle the pasta. Cook and drain the refrigerated fresh fettuccine according to the package directions. It’s usually a quick process for fresh pasta, so keep an eye on it to prevent overcooking.
Now, for the creamy, zesty sauce that ties it all together. In a large skillet, melt the margarine over medium heat. Once melted, pour in the whipping cream. Add the remaining Hidden Valley Original Ranch Dressing/Seasoning Mix, the remaining Fiesta Ranch Dip Mix, and the coarse black pepper. Stir continuously as the sauce heats and begins to slightly thicken, which should take approximately 7 to 8 minutes. It’s important to do not boil the sauce; a gentle simmer is perfect.
Once the sauce has achieved a lovely, slightly thickened consistency, stir in the remaining parmesan cheese. Continue to cook for another 2 to 3 minutes, stirring, until the cheese has completely melted and is beautifully incorporated into the sauce.
Gently add the cooked meatballs to the skillet with the sauce. Toss them carefully to coat each meatball evenly in the luscious ranch sauce. Let them simmer in the sauce for a moment to absorb those delicious flavors.
To serve this masterpiece, place the cooked fettuccine into a serving bowl. Generously ladle the sauce and the coated meatballs over the pasta. Finally, for a burst of freshness and color, sprinkle the chopped chives over the entire dish.
Expert Tips & Tricks
The tip from the original creator about using powdered Parmesan cheese is excellent and something I often recommend. It truly melts more seamlessly into sauces, preventing any grittiness and ensuring a velvety smooth texture. If you can only find grated, I’d suggest giving it a quick pulse in a food processor to achieve a finer consistency.
When mixing the meatball ingredients, a light hand is often better than overworking the meat, which can lead to tough meatballs. Just combine until everything is incorporated.
For the sauce, if it thickens a little too much, you can always whisk in a tablespoon or two of milk or cream to reach your desired consistency. And don’t be afraid to taste and adjust the seasonings before adding the meatballs; a little more salt or pepper might be just what it needs for your palate.
Serving & Storage Suggestions
This Kickin’ Ranch Pasta With Meatballs is best served immediately, piping hot, allowing the rich sauce to coat every strand of fettuccine. The vibrant green chives add a wonderful visual appeal, so don’t skip that final flourish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the pasta and meatballs in a skillet over low heat, perhaps with a splash of milk or cream to revive the sauce. You can also reheat it in the microwave, stirring halfway through for even heating. Avoid overheating, as this can make the pasta mushy.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 1155.6 kcal | |
| Calories from Fat | 767 g | |
| Calories from Fat (%) | 66 % | |
| Total Fat | 85.3 g | 131 % |
| Saturated Fat | 42.8 g | 214 % |
| Cholesterol | 343.9 mg | 114 % |
| Sodium | 968.9 mg | 40 % |
| Total Carbohydrate | 56.4 g | 18 % |
| Dietary Fiber | 0.4 g | 1 % |
| Sugars | 0.9 g | 3 % |
| Protein | 41.4 g | 82 % |
(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)
Variations & Substitutions
While this recipe is a delightful indulgence as is, there’s always room for a little culinary creativity! For those seeking a gluten-free option, you could experiment with gluten-free fettuccine. The meatballs themselves are naturally gluten-free, so that’s a great starting point.
If you’re not a fan of pork, ground turkey or ground chicken can be used for the meatballs, though they might result in a slightly less rich flavor. You could also incorporate some finely chopped onion or garlic into the meatball mixture for an extra layer of flavor.
For a lighter sauce, you could experiment with using a combination of half-and-half and milk instead of entirely whipping cream, though the sauce will be less rich and creamy.
FAQs
Q: Can I make the meatballs ahead of time?
A: Absolutely! You can form the meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before baking. You can also freeze them raw or baked for longer storage.
Q: My sauce seems too thin. How can I thicken it?
A: If your sauce is too thin, you can simmer it uncovered for a few extra minutes, stirring occasionally. Alternatively, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and gradually stirring it into the simmering sauce until it reaches your desired thickness.
Q: Can I use dried pasta instead of fresh fettuccine?
A: Yes, you can use dried fettuccine or any other pasta shape you prefer. Cook it according to package directions until al dente.
Q: Is the Hidden Valley Ranch Fiesta Dip Mix essential?
A: While the Fiesta Dip Mix adds a lovely subtle kick, you can omit it if you can’t find it and simply use the Hidden Valley Original Ranch Seasoning Mix. You might consider adding a pinch of cumin and chili powder to the sauce for a similar flavor profile.
Q: How can I make this recipe spicier?
A: To add more heat, you can increase the amount of coarse black pepper in the sauce, or add a pinch of red pepper flakes to both the meatball mixture and the sauce.
Final Thoughts
This Kickin’ Ranch Pasta With Meatballs is a testament to how unexpected flavor combinations can lead to truly memorable meals. It’s a dish that’s both comforting and exciting, perfect for a family gathering or a cozy night in. The creamy, tangy ranch sauce clinging to tender meatballs and perfectly cooked fettuccine is pure culinary bliss. I encourage you to give it a try, and I’m confident it will earn a permanent spot in your recipe repertoire. Serve it with a simple green salad and some crusty garlic bread for a complete, satisfying meal. Happy cooking!