The ultimate trifecta of flavor, bacon, cheddar, and ranch, come together harmoniously to make Crack Chicken Meatballs the perfect poppable bite. Tender in texture and bold with savory flavor, these baked chicken meatballs will bring the entire family to the table.
Some ingredients on their own just make things better. Bright, herbaceous ranch. Tangy, creamy sharp cheddar cheese. And of course, smoky, salty bacon. Singularly they’re delicious but as a trio there’s a reason crack chicken became a viral sensation that spun off other viral recipes like crack dip and crack burgers. While the name might be questionable there’s no denying the explosion of flavors everyone will love.
These bacon cheddar ranch meatballs embrace all of the flavors of crack chicken in a fun sized form perfect for serving up at any party. They’re irresistible on their own dunked into creamy ranch or as part of a larger spread that might include Mexican Street Corn Deviled Eggs. Just be warned, you won’t be able to stop at just a couple!
Why You’ll Love This Recipe
- Tender, moist texture. Ground chicken can get a reputation for being a little dry. Besides the bacon and cheese bringing moisture to these baked chicken meatballs, sour cream, another common ingredient in crack chicken, keeps them delicate. In addition, sauteed vegetables add both another layer of flavor while also giving these a crave worthy texture. And let’s not forget that crispy cheese skirt!
- Simple process. There is no need to slave over a hot skillet flipping and frying up meatballs. These are baked in the oven making them easy with minimal mess.
- Make ahead and meal prep. Not only can you prepare these cheddar bacon ranch meatballs in advance and bake them when you’re ready, but they also freeze really well. So go ahead and double up on the recipe and stash some away for future meals and entertaining!
Ingredients
- Ground Chicken – Either ground chicken or ground chicken breast will work in this recipe. You can also grind your own chicken in the food processor if desired.
- Ranch Dressing Mix – Quality 100% matters in this recipe. Skip the packet with the weird ingredients and go for a more natural ranch seasoning. I love the Spice and Tea Exchange’s Classic Ranch Seasoning Blend. It has clean ingredients, and the herbs really shine through.
- Bacon – Thin cut bacon works fine for this recipe. It’s going to be finely diced so it mixes easily into the chicken meatballs. You’ll need four strips which will cook down to about half a cup.
- Cheddar Cheese – Sharp cheddar is the classic choice. It makes these baked crack chicken meatballs a little ooey and gooey while also giving us those crispy bits we crave. Just make sure to grate your own cheese for the best texture and flavor!
- Aromatics – Onions add savory sweetness while also helping with the texture of these meatballs and garlic echos some of the flavors in the ranch seasoning. You also have the option of adding a fresh jalapeno for a little vegetal heat.
- Sour Cream – This not only makes the baked chicken meatballs a little tangy, it combined with the egg also keeps them tender.
- Binder – Plain panko breadcrumbs and an egg help hold these savory chicken meatballs together.
- Fresh Parsley – Ranch seasoning brings all of the flavors of dried dill and parsley while fresh parsley reinforces those flavors and adds another herbaceous note.
How to Make Crack Chicken Meatballs
- Brown up your bacon. Heat a skillet over medium heat and add the diced bacon. Allow it to cook until crispy and the fat has fully rendered, 8-10 minutes. Remove the bacon from the pan and allow it to drain on a paper towel lined plate. Remove all of the excess grease except for a couple of teaspoons.
- Sauté the aromatics. Add the onions to the remaining bacon fat and jalapeno if using. Allow them to cook until tender and the onion is translucent, about five minutes. Add the garlic and let it cook for 90 seconds until fragrant. Turn off the heat.
- Mix in the panko bread crumbs and parsley. Sprinkle the panko breadcrumbs and parsley into the onion mixture and stir to combine. Let the mixture cool completely. This will not only hydrate the breadcrumbs but also make it easier to mix everything together without over mixing the ground chicken.
- Whisk together the sour cream and egg.
- Carefully mix together all of the ingredients. Add the ground chicken, cooled vegetable/breadcrumb mixture, beaten egg mixture, shredded cheese, cooled bacon, and ranch seasoning to a large bowl along with ground pepper. Gently mix until the mixture is just combined.
- Form your meatballs. Use a 1″ cookie scoop or a tablespoon to evenly portion your meatballs. Roll them and place them onto a parchment paper lined baking sheet.
- Let the meatballs refrigerate for at least 30-60 minutes. This portion can be done the night before. You can also flash freeze them on the baking sheet at this point and then divide them up int freezer safe bags.
- Preheat the oven to 400 degrees.
- Bake the cheddar bacon ranch meatballs until golden. It will take 18-20 minutes or until their internal temperature is 165 degrees internal.
Variations
- Ground turkey can be used instead of ground chicken if desired.
- Make these gluten free and use gluten free panko breadcrumbs.
- Add other types of fresh herbs such as dill or chives to give even more bright ranch flavor.
- Try a different type of cheese. Pepper jack, Monterey jack, and low moisture mozzarella are great options. You could also use a smoked cheddar for even more smoky flavor to compliment the bacon.
- Spice these up and toss them in homemade buffalo sauce.
How to Store Baked Chicken Meatballs
- These bacon cheddar ranch chicken meatballs can be frozen both in their raw form, and also once baked.
- To store cooked crack chicken meatballs, allow them to cool completely before transferring them to an airtight container. They will keep refrigerated for up to four days. They can be reheated in the microwave, air fryer, or the over. Preheat the oven to 350 degrees and bake them for 15 minutes or until warmed through.
- To freeze the raw chicken meatballs, place the baking sheet in the freeze for 1-2 hours until the meatballs are solid. Divide them up into freezer safe bags or containers, keeping them in a single layer. You can also place parchment paper between the layers if desired. They will last up to three months.
- The night before you want to cook your chicken meatballs remove them from the freezer and allow them to defrost in the refrigerator overnight. Then follow the baking directions.
- To freeze cooked crack chicken meatballs, place them on a baking sheet with parchment paper and place the baking sheet in the freezer for 1-2 hours until solid. Once frozen place them in freezer safe bags. They will last up to three months on the freezer.
- Allow the cooked meatballs to defrost in the freezer overnight. To heat them up, place them on a parchment paper lined baking sheet and bake them at 350 for about 15 minutes or until warmed through. You can also air fry them or microwave them.
Tips From the Beach
- Don’t over work your meatball mixture. You want to gently fold everything together until it’s just combined. This will help keep the meatballs lighter in texture and not dense.
- These can be baked on a pellet grill, gas grill, or charcoal grill. If making these on a pellet grill the baking directions will be the same. If making these on a gas or charcoal grill you will want to cook them on indirect heat with your grill heated to 400 degrees. You may need to rotate them once during the cooking process and they may need about five extra minutes.
- Have fun serving these! They’re delicious served with a side of ranch for dipping but are also good on sliders, in a sub, topped on a salad, or with mashed potatoes or pasta. And no judgement if you eat them cold straight from the refrigerator.
- Every ranch blend will vary slightly in salt content so you may want to add a pinch of salt. Keep in mind the cheddar and bacon also bring salt to this recipe.
- Make a small patty of the meatball mixture and cook it to test for seasoning before forming your meatballs. This is your chance to season to taste prior to cooking.
- Don’t skip the step of refrigerating the meatballs prior to cooking. This allows them to firm up and hold their shape better without cracking or breaking during cooking. If you’re short on time you can stick them in the freezer for 10-15 minutes.
Crack Chicken Meatballs
The ultimate trifecta of flavor, bacon, cheddar, and ranch, come together harmoniously to make Crack Chicken Meatballs the perfect poppable bite.
- Prep Time: 45
- Cook Time: 20
- Total Time: 1 hour 5 minutes
- Yield: 18–20 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 1 pound ground chicken
- 4 strips bacon, diced
- 1/2 cup sweet onion, finely diced (about 1/2 large onion)
- 1 garlic clove minced
- 1 jalapeno finely diced, remove seeds for less heat, optional
- 1/2 cup plain panko breadcrumbs
- 1/4 cup flat leaf parsley chopped
- 1 cup sharp cheddar, shredded (about 4 ounces)
- 2 1/2 tablespoons ranch seasoning powder
- 1/4 teaspoon freshly cracked black pepper or to taste
- kosher salt to taste
- 1 large egg
- 2 tablespoons sour cream
Instructions
- Add the diced bacon to a skillet over medium heat. Cook until crispy and the fat has rendered, 8-10 minutes. Remove from the pan and allow to drain on a paper towel lined plate.
- Remove all but a couple tsp of the excess bacon fat. Add the onions and jalapeno if using. Sauté until the onions are tender and translucent, about 5 minutes.
- Add the garlic and cook for 90 seconds until fragrant. Turn off the heat and stir in the panko breadcrumbs and parsley. Let cool completely.
- Whisk together the egg and sour cream.
- Add the ground chicken, cheddar, bacon, onion mixture, ranch seasoning, pepper, and egg mixture to a large bowl and gently mix together until just combined.
- Use a 1″ scoop or a tablespoon to portion out the meat mixture and form your meatballs. Place them on a baking sheet lined with parchment paper.
- Allow the meatballs to refrigerate for 30-60 minutes.
- Preheat the oven to 400 degrees.
- Allow the meatballs to bake for 18-20 minutes until golden and their internal temperature s 165.
- Serve with ranch if desired.
Notes
- These can be frozen raw or once baked. If raw, place them on a baking sheet lined with parchment paper and freeze them for 1-2 hours until solid. Transfer to freezer safe bags in a single layer. They will last up to 3 months. Let them defrost in the refrigerator overnight before baking them according to directions. To freeze cooked meatballs, let them cool completely and then place the baking sheet in the freezer until they are solid. Transfer them to freezer safe bags. They will last frozen for up to 2 months.
- This same recipe can also be made with ground turkey.
- Once you have made your meatball mixture, form a small patty and cook it in a skillet. This is your chance to add any additional seasoning if needed before forming your meatballs.