Description
You can make these amazing Cheddar Ranch Chicken Meatballs as an appetizer or take it a few steps further to make the complete meal.
Ingredients
Scale
- CHEDDAR RANCH CHICKEN MEATBALLS:
- 1 pound ground chicken
- 1 1 ounce package of ranch dressing mix
- ¾ cup shredded cheddar cheese
- 1 egg
- ⅛ cup whole milk
- ¼ cup fresh chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- ½ cup finely chopped yellow onion
- ½ cup bread crumbs
- olive oil
- SPAGHETTI WITH PARMESAN CREAM SAUCE:
- 1 package of Spaghetti
- 8 slices of bacon
- 2 tablespoons reserved bacon fat
- 2 tablespoons of butter (or 4 tablespoons if omitting bacon)
- 1 cup heavy cream
- 1 garlic clove, minced
- Salt and pepper
- 1 1/2 cups freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
- Optional: more fresh parsley and fresh grated parmesan to garnish
Instructions
- CHEDDAR RANCH MEATBALLS:
- Preheat oven to 400F
- Line baking pan with parchment paper
- Mix all the MEATBALL ingredients (EXCEPT, olive oil) until incorporated
- Form 1.5 inch meatballs and place on baking pan
- Lightly drizzle or spray the meatballs with olive oil
- Bake for 15 minutes or until desired internal temperature
- SPAGHETTI WITH PARMESAN CREAM SAUCE:
- Cook bacon till nice and crispy, reserving 2 tablespoons of bacon fat
- Cook Spaghetti in salted boiling water according to directions until al dente
- Add reserved bacon grease and butter in a medium saucepan and melt over medium low heat
- Add cream and simmer for 5 minutes
- Add garlic and cheese and whisk quickly and heat through
- Stir in parsley and pour sauce over cooked Spaghetti
- Top the parmesan cream sauce spaghetti with meatballs, crispy bacon, more parmesan and parsley if desired
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish, Appetizer