Chicken Bacon Ranch Poppers with their zesty blend of flavors are the perfect appetizers for any gathering. These bite-sized temptations borrow their flavors from the classic Chicken Bacon Ranch pizza, offer a crispy texture, and are filled with smoky bacon and tender chicken oozing with cheddar and ranch sauce. These flavorful meatballs are not just exquisite, but they pack a punch of protein and make a wholesome, lip-smacking snack. So, why not try making these at the comfort of your own kitchen for the big game? Let's Get Cooking!
The first step to making these irresistible meatballs is to cook the bacon. Once cooked, crumble it into small pieces, like bacon bits, and move on. You can also buy soft bacon crumbles premade, and they are fine, but be sure not to get those hard, crunchy, fake bacon bits meant for salad. Either way, make your own or buy them premade, you want them cooked but still soft and crumbly in texture.
Next, we are going to go ahead and preheat the oven to 375 degrees Fahrenheit. Assembly goes pretty quick, so you want that oven warm and ready to bake when the time comes. That being said, assemble the ingredients you will need. We will be using ground chicken, bacon crumbles, shredded cheddar cheese, 1 egg, and the spices that give it that ranch flavor: dill, garlic, onion, and parsley, along with some salt and pepper of course. You will likely want to make a double batch, as I did, especially for a gameday appetizer/snack!
Combine all the ingredients and use your hands to mix well. Make sure the seasonings are spread throughout the mixture and mix until tacky enough to hold together and form into meatballs.
At this point, use your hands or an ice scream scoop/large cookie scoop to form small meatballs, about the size of a golf ball. My double batch produced about 20 meatballs this size. Your yield will depend on the size of your individual meatballs so aim for about 10 per pound to match the nutrition statistics provided on the recipe card below. Keep in mind, smaller meatballs will also cook much faster, so adjust accordingly.
Simply slide your baking tray into the preheated oven and bake the meatballs until the internal temperature reaches 165 degrees Fahrenheit. Golf ball-sized meatballs will take about 45 minutes, so if you think yours might be on the smaller side start checking after 30 minutes to be safe and not overcook your Chicken Bacon Ranch Poppers.
When finished cooking, they should be browned and crispy on the outside with the shredded cheese just beginning to leak out. Let the meatballs cool a few minutes before serving with some ranch dressing. You can make your own ranch or use store bought, either is fine, but a little goes a long way since these are already packed with that same ranch flavor. These are sure to be a hit at your next gameday celebration! So there you have it, the perfect Chicken Bacon Ranch Poppers recipe to delight your family and friends. So, why wait? Wear your chef hat, roll up your sleeves, and break the monotony with these little delight bombs. With every bite, they promise a burst of flavor and a subtle crunch that will have you reaching out for more. Remember, cooking food doesn't have to be a chore. Think of it as an artistic venture of nurturing, giving, and creating pleasure...Just Keep Cooking!
CHICKEN BACON RANCH POPPERS
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