Ranch Chicken Meatballs with Broccoli Couscous.

We love these ranch chicken meatballs! Juicy chicken meatballs drizzled with ranch dressing and served with broccoli couscous for a delicious weeknight meal.

Hello! Dinner is going to be delicious tonight!

Cue all the exclamation points because these chicken meatballs are juicy and flavorful! They’re served with couscous loaded with broccoli and everything is drizzled in a bit of my homemade ranch. I can’t get enough of this meal. Wish I was eating it right this moment! 

This is how I love to eat meatballs. YES.

I’ve never been a huge spaghetti and meatballs person. But give me an interesting meatball and serve it on toast or with a grain and maybe drizzled in a pesto or sauce or dressing and I AM HERE!

It’s the best satisfying meal and one that always feels really special. It’s different than our usual meals and tends to be a welcomed change.

Let’s start with the ranch chicken meatballs!

To make these meatballs, I use a few things that bring out a “ranch” flavor. Dried dill and dried chives, some garlic and onion powder, just to name a few. I like to add in some finely grated cheddar cheese too, for extra oomph and flavor. 

Along with an egg, a sprinkle of breadcrumbs and salt and pepper – these come together so easily. I brown them in a skillet and like to keep a meat thermometer nearby to make sure they are cooked to perfection. Since these don’t have a sauce and chicken meatballs can end up with a dry texture, this is ideal.

Now I do like to use a drizzle of my homemade ranch on the meatballs. Which isn’t technically a sauce, but more of a dressing drizzle. If you stop here with the meatballs, you can serve them on a sandwich or even chop them up and eat them over salad. I have a meatball salad in The Pretty Dish and it’s one of the best meals ever.

Time to talk about the side dish!

I love sharing meals that come with a main and a side for easy serving. It’s what I’m often looking for if I search out a new recipe too! Plus, you know I’m also always looking for the perfect side dish. 

This broccoli couscous is so good. Yes, I’m still having my moment with couscous!! It’s my current favorite tiny grain/pasta for bowls as well as cold and warm salads.

For this broccoli couscous, we’re cooking it all in one pot. Oh yes. It’s that easy! I like to chop the broccoli into tiny florets. This ensures that it cooks quickly with the couscous. And let’s be honest – if it’s in smaller pieces, my kids are more likely to eat it. Broccoli is the #1 veg in our house at the moment, but when I serve it in a new way, I try to make it as easy to consume as possible. 

This side dish is just super simple and delicious. Nothing fancy!

Now of course – since I like to do a drizzle of the ranch over everything… the couscous does have a bit of extra flavor. If you’re making the couscous for a separate side dish, you can always stir in some finely grated parmesan cheese and that will make it a hit instantly. 

Just look at how fabulously complete that plate is!

This is a huge hit with everyone. Leftovers are great. You can prep it ahead of time. And it’s soooo delish all around.

Ranch Chicken Meatballs

Ranch Chicken Meatballs with Broccoli Couscous

Yield: 4 people

Prep Time: 25 minutes mins

Cook Time: 25 minutes mins

Total Time: 50 minutes mins

We love these ranch chicken meatballs! Juicy chicken meatballs drizzled with ranch dressing and served with broccoli couscous for a delicious weeknight meal.

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Ingredients

ranch chicken meatballs

• 1 pound ground chicken, I like 93% lean
• 1 large egg, lightly beaten
• ⅓ cup finely grated cheddar cheese
• ¼ cup seasoned breadcrumbs
• 1 teaspoon dried chives
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill
• ¼ teaspoon onion powder
• kosher salt and pepper
• 2 tablespoons olive oil, for cooking
• ranch dressing, for serving

broccoli couscous

• 3 cups chicken or vegetable stock
• 2 cups dry couscous
• 1 ½ cups broccoli florets, I like tiny florets for this!
• 1 tablespoon unsalted butter
• kosher salt and pepper

Instructions 

ranch chicken meatballs

• Combine the chicken, egg, cheddar, breadcrumbs, chives, garlic powder, dill, onion powder and a big pinch of salt and pepper. Mix until just combined.
• Form the mixture into meatballs that are roughly 1-inch in size.
• Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs!

broccoli couscous

• Bring 3 cups of stock to a boil in saucepan. Once boiling, add in the couscous, broccoli and butter. Bring the mixture back to a boil then reduce it to a simmer.
• Cover and cook until the liquid is absorbed, about 12 to 15 minutes. Once absorbed, remove the pan from the heat and fluff with a fork. Let sit for 5 minutes before serving. Taste and season with salt and pepper as needed.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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