Buffalo Ranch Chicken Meatballs
-
Prep
10 min. -
Cook
10 min. -
Serves
4-6
| 1 lb | ground chicken |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 | egg |
| ½ cup | panko breadcrumbs |
| 2 tsp | chopped parsley |
| ½ tsp | coarse black pepper |
| ¼ cup | The Original Louisiana Brand Hot Sauce |
| 6 Tbsp | salted butter, melted |
| ½ cup | Ranch dressing |
| 1 oz | container sour cream (8-ounce) *optional |
Preheat oven to 375°F.
In a medium bowl, mix together chicken, Better Than Bouillon Roasted Chicken Base, egg, panko, parsley and black pepper.
Using mixture, make 1-inch round balls.
On a parchment-lined baking sheet lay meatballs and bake for 10 minutes or until internal temperature reaches 165°F.
In a bowl, mix The Original "Louisiana" Brand Hot Sauce, butter, ranch dressing, and sour cream (optional).
Toss meatballs in hot sauce mixture to coat. Serve Immediately.
