Bacon Chicken Ranch Meatballs
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Ingredients
- 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
- 2–3 slices white or wheat bread
- 1/4 cup of milk
- Olive oil
- *optional
- Crispy bacon cut into 2” strips
- Lettuce
- Ranch sauce
Instructions
- Preheat the oven to 350F. Line a large rimmed baking pan with foil, spray with olive oil and set aside.
- In a small bowl tear up the bread and add the milk, gently pressing the bread down into the milk.
- In a food processor, add both types of chicken and the bacon, process til it resembled ground meat.
- 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.
- 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.
- Drizzle a little olive oil on each meatball and bake for 18-22 minutes or until the temperature reads 165F.
- Remove from the oven and place the meatballs on a paper towel lined plate to remove any excess oil.
- 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.