Prepare the ranch dressing. Whisk together the Greek yogurt, buttermilk, and mayo in a large bow until smooth. Add the remaining ingredients for the ranch and whisk until combined. Store in the refrigerator until ready to serve.

Prepare the buffalo sauce. Heat the butter in a small saucepan over medium heat until melted. Whisk the buffalo sauce and honey into the butter until smooth and creamy. Remove from heat and set aside.

Using a tablespoon scoop to scoop about 2 tablespoons of the ground chicken mixture and form a ball with your hands. It is helpful if you wet your hands for this step. Repeat this step until all of the meatballs are made.

Heat the olive oil in a large skillet over medium/high heat. Transfer all of the meatballs to the skillet and brown the meatballs for 2-3 minutes on each side until the internal temperature of 165ºF. It takes about 10 minutes to brown the meatballs. The time may vary by stove top and size of the meatballs.

Once the chicken meatballs are cooked, remove them from the pan and discard any excess oil. Place the skillet back on the heat and return the meatballs to the skillet. Add the buffalo sauce to the meatballs and heat the meatballs in the sauce over medium heat. Flip the meatballs, so they are coated in sauce.

Heat the meatballs until the sauce comes to a gentle simmer. Remove from heat and serve with the homemade ranch.