Buffalo Chicken Ranch Meatballs

Buffalo-sauced chicken meatballs made with creamy Prairie Farms Veggie Ranch dip, panko breadcrumbs and a touch of garlic and parmesan. Great for parties or game days.
Cuisine: American
Course: Appetizers, Lunches, Main Dishes, Party Perfect, Protein Rich, Snacks
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Prep Time 20 minutes
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Total Time 50 minutes
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16 meatballs


  • 1/4 small red onion minced
  • 3 cloves garlic minced
  • 1 egg white
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup panko bread crumbs
  • 1 Tbsp fresh parsley
  • 1/2 tsp pepper
  • 1 cup Prairie Farms Ranch Dip
  • 1 pound 99% fat-free ground chicken breast
  • 4 Tbsp Prairie Farms unsalted butter
  • 1 cup buffalo wing sauce


  • Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs, fresh parsley, pepper and Ranch dip to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined, be sure not to overmix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls.
  • Grease a metal cooling rack with butter and fit into a backing sheet. Place meatballs onto a buttered cooling rack set within a baking sheet to catch drippings, then bake for 20-30 minutes until chicken is thoroughly cooked.
  • Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.
  • Sprinkle with fresh parsley and serve with remaining chilled Prairie Farms Ranch dip for a cool sauce to compliment the buffalo sauce. Serve with toothpicks to enjoy all the flavor of a buffalo wing without the mess!

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