Ingredients
Scale
- 1 1/2 pounds ground chicken
- 3/4 cup 2% cottage cheese, excess whey drained if needed
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 large egg
- 3 tablespoons chopped fresh parsley
- 3 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for brushing
- 1 1/2 cups marinara sauce, warmed, for serving (optional)
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the cottage cheese, panko, Parmesan, egg, parsley, garlic, Italian seasoning, onion powder, salt, and black pepper. Let stand for 5 minutes.
- Add the ground chicken and mix gently just until evenly combined.
- With lightly damp or oiled hands, shape the mixture into 20 meatballs and arrange them on the prepared baking sheet with space between them.
- Lightly brush the meatballs with olive oil. Bake for 16 to 20 minutes, until the center of the meatballs reaches 165°F on a food thermometer.
- Rest for 3 minutes. Serve with warm marinara and additional parsley or Parmesan if desired.
Notes
- If the cottage cheese has a visible pool of whey, drain off the excess before measuring.
- Avoid overmixing the ground chicken; gentle mixing helps keep the meatballs tender.
- Ground poultry should reach 165°F in the center as measured with a food thermometer.
- Nutrition is calculated for the meatballs only and does not include optional marinara.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: High Protein