We love these ranch chicken meatballs! Juicy chicken meatballs drizzled with ranch dressing and served with broccoli couscous for a delicious weeknight meal.
1 ½cupsbroccoli florets,I like tiny florets for this!
1tablespoonunsalted 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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