Bacon Chicken Ranch Meatballs

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram

Did you make this recipe?
Leave a review


  • 1lb boneless, skinless chicken breasts, cubed
  • 1/2 pound boneless, skinless chicken thighs, cubed
  • 1/2 pound thick cut bacon, cut into chunks
  • 6 tablespoon ranch powder (see how to make your own Home Made Ranch Powder!)
  • 1 large egg
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 23 slices white or wheat bread
  • 1/4 cup of milk
  • Olive oil
  • *optional
  • Crispy bacon cut into 2” strips
  • Lettuce
  • Ranch sauce


  1. Preheat the oven to 350F. Line a large rimmed baking pan with foil, spray with olive oil and set aside.
  2. In a small bowl tear up the bread and add the milk, gently pressing the bread down into the milk.
  3. In a food processor, add both types of chicken and the bacon, process til it resembled ground meat.
  4. Remove from processor and put in a bowl. Add in the egg, ranch powder, salt, pepper and soaked bread (if there is any milk left, add that too). Gently mix to combine. Do not over mix it. Do a test meatball form and if it’s too wet and will not hold a shape add a few tablespoon of bread crumbs to the mixture.
  5. With damp hands, scoop up 2-3tablespoon of meatball mixture and form into a ball. Set on the pan and continue, re-wetting hands, until all the meatballs are formed.
  6. Drizzle a little olive oil on each meatball and bake for 18-22 minutes or until the temperature reads 165F.
  7. Remove from the oven and place the meatballs on a paper towel lined plate to remove any excess oil.
  8. To make into kabobs fold up some lettuce into a square piercing that with the skewer. Next skewer a meatball, top with a slice of bacon and drizzle over some ranch sauce.
Recipe Card powered byTasty Recipes