High Protein Chicken Cottage Cheese Meatballs
High Protein Chicken Cottage Cheese Meatballs are made with ground chicken, whipped cottage cheese, garlic, and parmesan, these juicy meatballs are packed with protein and ready in under 30 minutes.
Servings: 4
Ingredients
- 1 lb. Ground Chicken
- 1 cup Cottage Cheese (2%-4%)
- 3/4 cup Parmesan Cheese (1 ounce plus more for topping)
- 1 Garlic Clove
- 1/3 cup Bread Crumbs (regular or panko)
- 1 Egg Yolk
- 1 teaspoon Onion Powder
- 1/2 teaspoon Red Chili Flakes
- 3/4 teaspoon Salt
- 3/4 teaspoon Pepper
- Olive Oil
- 24 to 31 ounces Marinara Sauce (homemade or Rao's)
- Fresh Basil
Instructions
- Blend the cottage cheese mixture. In a blender or food processor, combine the cottage cheese, parmesan, and garlic. Blend until completely smooth, with no visible curds. Divide the mixture in half — one half will go into the meatballs, and the other half will be reserved for topping them at the end.
- Mix the base. In a large bowl, combine the ground chicken, half of the blended cottage cheese mixture (reserve the other half for garnish on top), egg yolk, bread crumbs, onion powder, dried chilies, salt, and pepper. Mix gently with your hands just until combined — overmixing will make the meatballs dense.
- Rest the mixture. Let it sit for 5–10 minutes so the bread crumbs can absorb some moisture. This makes the meatballs easier to shape and helps them hold together while cooking.
- Shape the meatballs. Using wet or lightly oiled hands, roll the mixture into golf ball–sized meatballs (about 1.5 tablespoons each). You should get 14–16 meatballs
- Sear. Heat a drizzle of olive oil in a skillet over medium heat. Sear the meatballs on all sides until deeply golden, about 8-10 minutes total.
- Finish cooking. Reduce heat to low and add marinara sauce to the skillet. Continue to cook until the meatballs reach 165°F internally. Simmering them in warm marinara for the last 5-10 minutes works well and adds flavor.
- Top and serve. Plate the meatballs and top with warmed marinara, then finish with the reserved cottage cheese mixture, fresh basil leaves, and fresh parmesan.
Notes
Storage: Store leftover meatballs in an airtight container in the fridge for up to 4-5 days. To reheat, warm them gently in a covered skillet over low heat or in the microwave in 30-second intervals.
Optional: top with shredded mozzarella cheese and melt under the broiler.
