Preheat the oven to 350°F (175°C) and grease a baking sheet.
In a large bowl, combine the bread crumbs, beaten egg, 1/4 cup milk, crushed garlic, diced or grated onion, minced parsley, and 2 tablespoons ranch seasoning.
Add the ground chicken to the bowl and mix gently until evenly combined without overworking the meat.
Form the mixture into 2-inch meatballs (about 32 total) and place them on the prepared baking sheet, spaced slightly apart.
Bake meatballs for 40–45 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
While the meatballs bake, make the sauce: in a saucepan over medium heat, whisk together the softened cream cheese, 1/4 cup butter, sour cream, 1 cup milk, 1/2 cup buffalo sauce, the 3-tablespoon ranch seasoning packet, and 1/2 cup Parmesan until smooth and combined, about 5 minutes.
When meatballs are done, transfer them to the saucepan and gently stir to coat them evenly in the buffalo-ranch sauce.
Garnish with chopped green onions and serve warm as an appetizer or over rice or greens as an entrée.
