Ranch Chicken Meatballs & Creamy Ranch Gravy #RSC

“Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is one of my families’ favorites. It’s quick and easy, you can cook it on the stove top or in a crock pot; make and freeze ahead; and it feeds a crowd, i.e., my family! Even the little ones love it, spinach and all! I like to serve over buttered egg noodles with steamed broccoli on the side.”
READY IN:
1hr 45mins
SERVES:
6-8
YIELD:
16-24 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. MEATBALLS:
  3. Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12” skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
  4. GRAVY:
  5. In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
  6. In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
  7. Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
  8. Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.

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