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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.
4.98 from 36 votes
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Ingredients

ranch chicken meatballs

  • 1 pound ground chicken, I like 93% lean
  • 1 large egg, lightly beaten
  • 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.
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