Preheat your oven to 350˚F (175˚C) and prep your baking tray by greasing it. This step ensures that your meatballs won’t stick and will have a lovely golden crust.
In a large mixing bowl, combine the bread crumbs, egg, milk, garlic, onion, parsley, and ranch seasoning. Stir until well combined. You want a smooth mixture where all the ingredients meld together nicely.
Now, it’s time to incorporate the ground chicken into the mix. Add it to the bowl and use your hands to gently work it into the mixture. Be careful not to overmix, as that can make the meatballs tough.
Once everything is combined, take a handful of the mixture and roll it into 2-inch balls. Place them carefully on your prepared cookie sheet, making sure they’re spaced out evenly.
Pop the cookie sheet into the preheated oven and bake for 40 to 45 minutes. You’ll know they’re done when they are golden brown and have reached an internal temperature of 165˚F (75˚C). A meat thermometer works wonders here!
While the meatballs are baking, prepare your sauce. In a saucepan over medium heat, add the cream cheese, butter, sour cream, milk, buffalo sauce, ranch seasoning, and parmesan cheese. Whisk everything together until the cheese is melted and the sauce is smooth and creamy, about 5 minutes.
Once the meatballs are out of the oven, transfer them into the saucepan with the sauce. Gently stir to coat each meatball in that luscious creamy goodness.
Garnish with chopped green onions for a bit of freshness and color. They add a lovely crunch and a pop of flavor!
Now, it’s time to serve! You can present them as an appetizer with toothpicks or over a bed of rice or greens for a hearty meal. Enjoy every bite of your delicious creation!
