Ingredients

Meatballs:

• • 1 lb. Amber Oaks Ranch Pasture Raised Ground Chicken (or pork)

  
  

  • 1/4 cup panko breadcrumbs

  
  

  • Kosher salt & freshly ground pepper

  
  

  • 1 tsp garlic powder

  
  

  • 1 tsp smoked paprika

  
  

  • 1 tsp onion powder

  
  

  • 1 egg, beaten

  
  

  • Scallions or chives, for garnish (optional)

Buffalo Sauce:

• • 2/3 cup Frank’s Red Hot Original

  
  

  • 5 tbsp butter

  
  

  • 2 tbsp honey

Ranch Dipping Sauce:

• • 1 cup mayonnaise

  
  

  • 1/4 cup buttermilk

  
  

  • 1–1.5 ranch seasoning packets

  
  

  • 2 tbsp fresh dill (or freeze-dried)

  
  

  • 1 tbsp chives, optional

Instructions

1. 1. Prep meatballs: Mix all meatball ingredients in a bowl. Shape into 10–12 small balls and chill 15–20 min.

   
   

   2. Preheat oven: 400°F. Line a sheet pan with parchment.

   
   

   3. Make ranch: Whisk all ranch ingredients and chill until serving.

   
   

   4. Make buffalo sauce: In a small saucepan, melt butter with hot sauce and honey over medium. Keep warm.

   
   

   5. Bake meatballs: Arrange chilled meatballs on pan and bake 25–30 min, until chicken reaches 175°F (or 160°F for pork).

   
   

   6. Serve: Toss meatballs in buffalo sauce, garnish with scallions/chives, and serve with ranch, celery, and carrot sticks.