Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground chicken, bread crumbs, beaten egg, milk, crushed garlic, diced onion, minced parsley, and ranch seasoning. Mix until well combined.
Form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them onto a prepared baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until cooked through and reach an internal temperature of 165°F (74°C).
In a medium saucepan over low heat, melt the butter. Stir in sour cream, milk, buffalo sauce, and ranch seasoning, whisking until smooth. Add cream cheese and parmesan cheese, stirring until creamy.
Once the meatballs are done, transfer them to the saucepan with the sauce and toss gently until well coated.
Transfer to a serving platter, garnish with chopped green onions, and serve with additional buffalo sauce or ranch dressing.
