Ranch is one of my favorite things in the entire universe. I like it with on salads, with chicken nuggets, with french fries, and especially with buffalo wings.
When I was asked to create a recipe using Hidden Valley Ranch, my mind went immediately to buffalo! I didn’t really feel like frying wings so meatballs seemed like a good compromise.
These turned out super delicious. I put some of the Hidden Valley Ranch mix into the meatballs and then served it with extra ranch on the side. I was in ranch heaven. The meatballs themselves are nice and juicy and have so much flavor going on. My kids don’t really love spicy things so I left the sauce off their portions (there’s still sauce in the meatballs) and they ate them up! Definitely a winner around here!
Preheat oven to 400F. Spray a 9×13-inch baking pan with oil.
Heat olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until veggies are soft. Add garlic and cook for another 30 seconds or until fragrant. Remove from heat and set aside to cool slightly.
Put ground chicken, bread crumbs, egg, Hidden Valley Ranch salad dressing mix, 3 tablespoons buffalo wing sauce, salt, and pepper in a mixing add. Once veggies are cool, add those as well. Combine with either a wooden spoon or your hands. Shape into 1-inch balls and place in prepared pan.
Bake for 20-25 minutes or until cooked through.
While they are baking, heat the 3 tablespoons of butter and 1/4 cup buffalo wing sauce over low heat until butter is melted. Stir to combine.
Once the meatballs are baked, place a heatproof bowl and pour the butter/buffalo sauce mixture over top. Toss gently to make sure the meatballs are covered.
Serve with Hidden Valley Ranch and celery sticks.