Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon Frank's Red Hot Original Sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil (for frying)
  • Chopped scallions (for serving) (optional, to taste)
  • 2 tablespoons butter
  • 1/4 cup Frank's Red Hot Original Sauce
  • 1 tablespoon ranch seasoning (I used Hidden Valley)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup sour cream

Instruction

  • To a prep bowl, add all the meatball ingredients (except for the olive oil and scallions). With your hands, mix it together well, but don't overwork the mixture. The mixture will be quite wet. Form 1" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.
  • Add the olive oil to a skillet and let it heat up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.
  • If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan). Take the skillet off the heat for a minute or so to let it cool a bit.
  • Reduce the heat to medium. Add the butter to the skillet, along with the hot sauce, ranch seasoning, and chicken broth. Whisk until smooth. Let it bubble for a minute or two, then add the meatballs back to the skillet.
  • Cook the meatballs for 5 minutes or so, until they're cooked through (165F) and the sauce has reduced a bit.
  • Turn the heat off and stir in the sour cream (I toss it with 2 spoons to do this easily). Serve with chopped scallions sprinkled over top.