Barbecue Ranch Chicken Meatballs

I made the meatballs ahead (the same night I made the chicken burgers posted a few days ago)

4 lbs. ground chicken
2 egg
2 Tbsp. pickle relish
2 Tbsp. barbecue sauce
2 tsp. dijon mustard
2 tsp. smoked paprika
2 tsp. steak seasoning
2/3 c. oatmeal

Mix wet ingredients well.
Pour over meat and blend in.

Slowly add in oatmeal. I use the clean hand/dirty hand method so I can add more oatmeal as needed.

Form into small meatballs. Place in two 13×9 baking dishes and drizzle with olive oil.

Bake at 325 F for 35-40 minutes.

Remove from baking dish and place in large bowl.


8 oz. barbecue sauce
8 oz. ranch dressing
1/4 c. fruit infused balsamic vinegar

Combine and pour over completely cooled meatballs. Use your hands to roll them around in the sauce so all the meatballs are completely coated.

Place in lasagne pan and refrigerate overnight.

Bake at 325 F for 30 minutes to heat through.

Top with cheese and cook for 10 to 15 minutes more until cheese is melted and top is well browned.