Chicken Cottage Cheese Meatballs (Hailey Bieber Recipe!)

Why you’ll love this recipe

• High in protein - Chicken, cottage cheese and parmesan make these meatballs a great source of protein.
• Easy to make - The meatballs are mixed together in one bowl and baked in the oven.
• Full of flavour - Garlic, oregano, chilli, parmesan and fresh basil give these simple meatballs plenty of flavour.
• A healthier take on comfort food - You get all the cosiness of meatballs and marinara, with a protein-packed twist.
• The cottage cheese topping - Don't skip it! A spoonful of creamy cottage cheese over the top makes these meatballs extra delicious.

Is this recipe healthy?

These chicken cottage cheese meatballs are a great option if you're looking for a high-protein, balanced meal. Chicken mince provides plenty of protein while cottage cheese adds even more protein and calcium. 

The homemade marinara is made with chopped tomatoes, onion, garlic and fresh basil, providing plenty of flavour without needing a jarred sauce. Tomatoes are also a source of lycopene, an antioxidant that gives them their vibrant red colour.

Key tips / guidance

Don't overmix the meatball mixture. Mix everything together until just combined. Overworking the mixture can make the meatballs less tender.

Use an ice-cream scoop for evenly sized meatballs. A medium scoop makes around 12 meatballs, roughly 3½ tbsp of mixture per meatball. Keeping them a similar size means they'll cook evenly.

Don't worry if the mixture feels sticky. Chicken mince and cottage cheese make this mixture softer and stickier than a traditional beef meatball mixture. This is completely normal.

Check they're cooked through. Chicken meatballs should be completely cooked in the centre. If you're using a meat thermometer, aim for 70c in the centre.

Don't skip the cottage cheese topping. It might sound unusual, but the cool, creamy cottage cheese works really well with the hot tomato sauce and savoury parmesan.

Ingredients

For the meatballs

Chicken mince

Cottage cheese

Parmesan, grated

Breadcrumbs

Egg yolk

Garlic powder

Dried oregano

Chilli flakes

Flaky salt

Olive oil or butter

For the marinara

Onion

Garlic

Chopped tomatoes

Fresh basil

Balsamic vinegar

Salt

To serve

Cottage cheese

Fresh basil

Parmesan, grated

Step by step instructions

1. Make the meatballs

Add the chicken mince, cottage cheese, parmesan, breadcrumbs, egg yolk, garlic powder, oregano, chilli flakes and flaky salt to a large bowl. Mix until everything is well combined. I like to do this with my hands.

2. Shape the meatballs

Divide the mixture into 12 meatballs. I use a medium ice-cream scoop for this, which is roughly 3½ tbsp of mixture per meatball.

3. Bake the meatballs

Drizzle a little olive oil into a large baking dish and add the meatballs. Bake at 200c fan for around 20 minutes, until golden brown and cooked through.

4. Make the marinara

While the meatballs are cooking, heat a generous drizzle of oil or a knob of butter in a large frying pan or shallow casserole dish. Add the chopped onion and a good pinch of salt. Cook for 5-8 minutes, until softened.

Add the garlic and cook for another couple of minutes.

5. Add the tomatoes

Add the chopped tomatoes, basil and balsamic vinegar. Stir everything together and leave to simmer for a few minutes to allow the flavours to develop.

6. Finish the meatballs in the sauce

Add the cooked meatballs to the marinara and simmer for another 2-3 minutes, allowing them to soak up some of the tomato sauce.

7. Add the toppings

Divide the meatballs between bowls and top each serving with cottage cheese, grated parmesan and plenty of fresh basil.

Substitutions

Chicken mince: Turkey mince would work well as a substitute for chicken mince.

Cottage cheese: Ricotta could work in the meatballs, although it will give you a slightly different texture and flavour. 

Breadcrumbs: Fresh or panko breadcrumbs both work in this recipe. 

Chilli flakes: Leave them out if you're not a fan of spice.

How to prep this recipe ahead of time

You can make the meatballs up to 24 hours ahead. Prepare and shape the meatballs, then cover and refrigerate until you're ready to cook them.

You can also make the marinara ahead of time and keep it refrigerated. When you're ready to eat, bake the meatballs and warm the sauce, then add the meatballs to the sauce for the final few minutes.

If you're preparing the entire dish ahead of time, I'd keep the cottage cheese topping, parmesan and fresh basil separate and add them just before serving.

How to store and use leftovers

Store leftover meatballs and marinara in an airtight container in the fridge for up to 3 days.

Reheat thoroughly in a saucepan over a medium-low heat or in the microwave until piping hot throughout.

You can also freeze the cooked meatballs and marinara. Allow them to cool completely before transferring to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge overnight before reheating.

For the best texture, add the topping (that is, the cottage cheese, parmesan and fresh basil) after reheating rather than freezing them with the meatballs.

What to eat with chicken cottage cheese meatballs

These meatballs are really versatile and work with lots of different sides.

• Pasta - spaghetti or your favourite pasta makes this a classic meatball dinner.
• Crusty bread - perfect for soaking up the marinara.
• Garlic bread - because more garlic is never a bad idea.
• Roasted vegetables - try courgette, broccoli, aubergine or peppers.
• Greens - spinach, kale or Swiss chard would all be delicious. 
• Potatoes - roasted or crispy potatoes work surprisingly well with the tomato sauce.
• A simple green salad - a fresh salad balances the richness of the meatballs and sauce.

FAQ

Can I make these chicken meatballs without cottage cheese?

The cottage cheese is an important part of this recipe because it helps keep the chicken meatballs tender and adds protein. I wouldn't recommend simply leaving it out, but ricotta is the closest substitute.

Do I need to use an egg?

Yes, I use an egg yolk to help bind the meatballs together and add richness. Because chicken mince can already be quite sticky, you don't need a whole egg.

Why are my chicken meatballs sticky?

Chicken mince is naturally quite sticky, and the cottage cheese adds additional moisture, so the mixture will feel softer and stickier than a traditional beef meatball mixture. That's completely normal. Using slightly wet hands or an ice-cream scoop can make shaping them easier.

Can I fry the chicken meatballs instead of baking them?

Yes. You can cook them in a little oil in a frying pan over a medium heat, turning regularly until golden brown and cooked through. I prefer baking them because it's easier and means you can get on with making the marinara while they cook.

Can I use turkey mince instead?

Yes, turkey mince is a great substitute for chicken mince and can be used in the same quantity.

Can I freeze chicken cottage cheese meatballs?

Yes. The cooked meatballs and marinara can be frozen for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving. Add the cottage cheese and fresh basil after reheating.

How do I know when chicken meatballs are cooked?

They should be golden brown on the outside and cooked through in the centre, with no pink meat remaining. For the most accurate check, the centre should reach 70c.