Preheat the broiler to high. Line a baking sheet with parchment paper and set it aside.

In a large bowl, add the bread, milk, egg, and ranch seasoning, stir to combine.

Add the chicken and gently mix with the other ingredients; try not to overmix. The mix will be loose.

Place 1 tablespoon-sized dollops of the mixture onto the prepared sheet tray, not touching. I like to use a cookie scoop for this.

Place the sheet tray on the middle rack in the oven and broil for 10-12 minutes until golden brown and the internal temperature reaches 165°F.

While the meatballs are cooking, make the sauce by melting the butter in a large skillet over medium heat.

Add the chicken stock and hot sauce, stir to combine.

Whisk together the water and cornstarch in a small bowl.

Bring the sauce to a simmer and slowly stream in the cornstarch mixture while whisking constantly. You may not have to use it all. Try about half, then add more to achieve your desired thickness.

Once the meatballs are cooked, add them to the sauce and continue simmering for 5 minutes. Serve immediately with ranch or sauce of your choice.