Buffalo Chickpea Meatballs with Yogurt Ranch (Print Version)

# Ingredients:

→ Yogurt Ranch

01 - 1/3 cup 2% plain Greek yogurt
02 - 2 tablespoons mayonnaise
03 - 1 1/2 teaspoons fresh lemon juice
04 - 1 tablespoon finely chopped fresh chives
05 - 2 teaspoons finely chopped fresh dill (or 1/2 teaspoon dried)
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 teaspoon each kosher salt and black pepper

→ Chickpea Meatballs

09 - 1 (15-oz) can chickpeas, drained and dried
10 - 1/2 cup plain breadcrumbs
11 - 2 eggs
12 - 2 tablespoons buffalo sauce, plus more for garnish
13 - 1 teaspoon dried parsley
14 - 3/4 teaspoon smoked paprika
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon onion powder
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon black pepper
19 - 2 tablespoons extra-virgin olive oil

→ Garnish (Optional)

20 - Crumbled blue cheese
21 - Extra chopped chives

# Instructions:

01 - Mix all yogurt ranch ingredients in a medium bowl until well combined.
02 - Blend chickpeas, breadcrumbs, eggs, buffalo sauce, and seasonings in food processor until smooth. Form into 12-14 golf ball-sized meatballs.
03 - Heat oil in skillet over medium heat. Cook meatballs 6-8 minutes, turning to brown all sides.
04 - Arrange meatballs on dish, drizzle with buffalo sauce. Serve with ranch dip. Optionally garnish with blue cheese and chives.

# Notes:

01 - Ranch can be made 3 days ahead
02 - Meatball mixture can be prepared 1-2 days ahead
03 - Freezes well for up to 3 months

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