Best Original Ranch Meatballs Recipes

Hidden Valley Ranch Meatballs image

Provided by nebw1987

Time 35m

Yield 13 meatballs, 4 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
1/2 cup breadcrumbs
2 eggs, whole
3 tablespoons of hidden valley ranch dressing
salt
red pepper flakes (optional)

Steps:

Mix all ingredients together. Make into balls and put on greased bakings sheet. Bake on 350 degrees for 25 to 30 minutes. Put with your favorite sauce.

Almost-Famous Swedish Meatballs image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield About 45 meatballs

Number Of Ingredients 20

1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Steps:

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Kickin' Ranch Pasta With Meatballs #RSC image

Provided by Becky Lo

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb ground pork
2 1/4 cups parmesan cheese, grated, divided
1/3 cup plain breadcrumbs
1/2 cup plain Greek yogurt
1 egg
1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
1 ounce hidden valley ranch fiesta dip mix, divided
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
2 (9 ounce) packages refrigerated fresh fettuccine
6 tablespoons margarine
3 cups whipping cream
1/2 teaspoon coarse black pepper
1/4 cup chives, chopped small

Steps:

Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
Roll into approximately thirty 1 1/2 inch diameter meatballs.
Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
While meatballs are cooking, cook and drain noodles according to package;
In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
Place cooked meatballs in skillet and coat with sauce.
Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.