Cottage Cheese Chicken Meatballs
These cottage cheese chicken meatballs are an easy way to turn a pack of ground chicken into dinner, lunch, or a savory snack. Cottage cheese adds moisture and extra protein, while an egg and panko breadcrumbs help hold everything together. Oven and air fryer instructions included.
Chicken meatballs can dry out quickly, which is where the cottage cheese comes in handy. It mixes straight into the meatball mixture without blending first. One bowl, a handful of everyday ingredients, and no chopping.
I often prepare a double batch of these as part of my weekly ingredient prep session for easy lunches and those busy days when dinner needs a head start.
If you love cottage cheese in savory meals, try my cottage cheese meatloaf too. For another easy meatball dinner with a little heat, check out these spicy baked meatballs.
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Cottage Cheese Chicken Meatballs
Ingredients
- 1 egg
- 1 lb ground chicken
- 1/2 cup cottage cheese
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 cup panko breadcrumbs
Instructions
- If you're using an oven, line a baking sheet with parchment paper and preheat the oven to 400F fan (200C).
- Lightly beat the egg in a large bowl. Add the ground chicken, cottage cheese, panko, salt, pepper, thyme, and garlic powder. Mix until just combined. Working the mixture too much can make the meatballs dense.1 egg, 1 lb ground chicken, 1/2 cup cottage cheese, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 cup panko breadcrumbs
- Let the mixture stand for 5 minutes so the panko can absorb some moisture. This makes the mixture easier to shape. It should feel soft and slightly sticky, rather than firm like dough.
- With lightly dampened hands, roll into approximately 12 golf ball sized meatballs. Keep the meatballs a similar size so they cook evenly.
- Airfryer: Arrange in a single layer with space between them. Cook for approximately 15 minutes, turning halfway through. Cook in batches if needed.
- Oven baking: Arrange on the prepared baking sheet. Bake for approximately 15 minutes, flipping halfway through. Allow extra time if needed.
- The center of the meatballs should reach 74C (165F) on a meat thermometer. Cooking time will vary with their size and your appliance.
- Serve warm, or cool briefly, transfer to an airtight container, and refrigerate for easy meals during the week.
Notes
Nutrition
Ingredients and substitutions
- Ground chicken: Drain any liquid from the packaging before mixing. Ground turkey is an alternative if that’s what you have on hand.
- Cottage cheese: Use plain, unflavored full-fat or skinny cottage cheese. Drain off any obvious pooled liquid so the mixture doesn’t become too wet. No blending needed!
- Panko breadcrumbs: These absorb moisture and give the meatballs structure. For a gluten-free version, use gluten-free panko and check the labels of your other ingredients.
- Egg: Helps bind the mixture. Lightly beat it before adding the remaining ingredients so it distributes evenly without lots of mixing.
- Seasoning: Dried thyme, garlic powder, salt, and black pepper keep things simple. Swap the thyme for dried oregano or Italian seasoning for a different flavor.
Meatballs for protein meal prep
Cook a batch of these cottage cheese chicken meatballs as a ready-to-go protein for the next few days. Portion them into containers for lunches and dinners, then mix and match the sides so you’re not eating the same meal on repeat.
- Lunch bowls: Pack the meatballs with cooked quinoa or roasted potatoes and vegetables. Keep salad leaves and dressing separate, then add them after reheating.
- Quick wraps: Prep the meatballs, chopped cucumber, lettuce, and tzatziki in separate containers. Assemble your flatbread or wrap just before eating so it doesn’t turn soggy.
- Easy pasta nights: Portion the meatballs with tomato sauce, ready to reheat while you cook some pasta. Add a handful of spinach or frozen peas to round out dinner.
- Snack boxes: Pair chilled meatballs with crunchy vegetable sticks and a small pot of cottage cheese ranch dip. Keep the box refrigerated until you’re ready to eat.
Label each portion with the cooking date and freeze any meatballs you won’t use within 3–4 days. Store sauces separately where practical so you can switch up the flavors, and follow the storage and reheating tips above.
