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High-Protein Cottage Cheese Meatballs - Tender, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lean ground turkey or chicken (1 lb / 450 g) – Ground beef works too.
  • Cottage cheese (1 cup / 225 g) – 2% or 4% for best texture.
  • Egg (1 large) – Helps bind the mixture.
  • Breadcrumbs (1/2 cup) – Regular or panko; use almond flour for low-carb.
  • Grated Parmesan (1/4 cup) – Adds savory depth.
  • Garlic (2–3 cloves, minced) – Or 1 tsp garlic powder.
  • Onion (1/2 small, finely grated) – Or 1 tsp onion powder.
  • Fresh parsley (2 tbsp, chopped) – Or 1 tsp dried Italian herbs.
  • Salt (1 to 1 1/4 tsp) – Adjust to taste.
  • Black pepper (1/2 tsp)
  • Red pepper flakes (optional, 1/4 tsp)
  • Olive oil (1–2 tbsp) – For searing or drizzling if baking.
  • Marinara sauce (optional) – For serving.

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. If pan-searing, set a large skillet over medium heat.
  2. Blend the cottage cheese: For the smoothest texture, pulse the cottage cheese in a blender or food processor for 10–15 seconds. This step removes curds and makes ultra-tender meatballs.
  3. Mix the aromatics: In a large bowl, combine the blended cottage cheese, egg, garlic, grated onion, parsley, Parmesan, salt, pepper, and red pepper flakes. Stir until evenly combined.
  4. Add breadcrumbs and meat: Sprinkle in the breadcrumbs, then add the ground turkey or chicken. Gently mix with a fork or your hands until just combined. Do not overwork—that can make the meatballs tough.
  5. Chill briefly: If the mixture feels soft, refrigerate it for 10–15 minutes. This makes shaping easier and helps the meatballs hold their form.
  6. Shape: Scoop and roll into golf-ball-sized meatballs (about 1.5 inches / 4 cm). You should get 16–20 meatballs.
  7. Choose your cooking method: Bake: Place meatballs on the prepared sheet, drizzle or mist lightly with olive oil. Bake 14–18 minutes, or until the centers reach 165°F (74°C). For extra browning, broil the last 1–2 minutes.
  8. Pan-sear: Heat 1–2 tbsp oil in a skillet. Add meatballs and cook 8–10 minutes, turning to brown on all sides, until cooked through.
  9. Air-fry: Air-fry at 375°F (190°C) for 10–12 minutes, shaking halfway, until browned and at 165°F (74°C).
  10. Serve: Toss with warm marinara, spoon over zucchini noodles or pasta, or serve with a crisp salad and roasted vegetables. A squeeze of lemon and extra parsley brighten the flavors.