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Baked Chicken Bacon Ranch Meatballs with Greek Yogurt Ranch

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Dinner
Keyword: bacon, ground chicken, meatballs
Servings: 6


Chicken Meatballs

  • 8 thick slices bacon, cut into small pieces
  • 1 lb ground chicken 
  • 1/2 cup panko breadcrumbs 
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 4 tbsp homemade ranch seasoning* (see recipe below)
  • 1 tbsp minced garlic 
  • 2 tbsp fresh minced parsley 

Ranch Seasoning 

  • 2 tbsp instant non fat dry milk powder 
  • 1 tbsp dried Parsley 
  • 1 tbsp garlic powder 
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 1 tsp dill
  • 2 tsp cane sugar

Greek Yogurt Ranch Dip 

  • 2 tbsp homemade ranch seasoning
  • 1 cup plain nonfat Greek yogurt 
  • 1 tsp apple cider vinegar


  • Make the ranch seasoning
    1. Combine all ingredients in a small bowl and whisk to combine. Can be made in advance and stored in an airtight container in a cool dry place for up to 2 weeks.
    Make the Greek Yogurt Ranch Dip
    1. Combine the ranch powder, Greek yogurt and apple cider vinegar and stir until well combined. Refrigerate until ready to eat. Can be made a day or so in advance, and store in an airtight container in the refirgerator for up to 1 week.
    Make the Meatballs
    1. Preheat oven to 375 degrees.
    2. Set out 1-2 baking sheets, and coat with nonstick cooking spray.
    3. Add the chopped bacon to a medium/large nonstick frying pan and cook, stirring occasionally, until crisp- 10-15 minutes. Transfer to a paper towel lined plate to drain and cool.
    4. While bacon cools,, prep and add remaining meatball ingredients to a large mixing bowl.
    5. Once bacon is cool enough to handle, add to bowl with other meatball ingredients.
    6. Mix meatball ingredients together until just combined. Do not overman, or meatballs will be tough.
    7. Once mixture is well combined, roll meatballs, about 1 tbsp n size, and transfer to baking sheets that have been sprayed with cooking spray.
    8. Once all meatballs are formed, transfer baking sheets to preheated oven, and bake for 20 minutes on top 2 racks, turning meatballs halfway through so that both sides brown evenly.
    9. Serve hot with Greek yogurt ranch, or your favorite dip. Can all be served as lettuce wraps!
    Makes 30-35 meatballs