Kickin' Ranch Pasta With Meatballs #RSC

Recipe by Becky Lo
READY IN: 40mins




  • 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.