Cottage Cheese Chicken Meatballs
These easy cottage cheese chicken meatballs are perfect for meal prep. Enjoy them tucked into flatbreads with tzatziki, tossed through pasta sauce, or added to a lunch bowl. They also make a handy high-protein snack!
Servings: 10 meatballs
Calories: 94kcal
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
Drain excess liquid: Drain any liquid from the ground chicken packaging before mixing to help the meatballs hold their shape. You can pat-dry it with some paper towels as well.
Storage: Refrigerate the cooked meatballs within 2 hours and store in an airtight container for up to 3-4 days. Freeze for up to 3 months and thaw overnight in the fridge. Reheat in the microwave, air fryer, or oven until the center reaches 165F (74C).
Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 321mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
