30-minute cottage cheese meatballs
This cottage cheese meatball recipe is a taste of Italy at home but ready in 30 minutes and packed with 33g of protein per serving! This recipe also makes around 16-20 meatballs, so they're perfect for meal prep or family dinner!
Servings: 5
Calories: 336kcal
Ingredients
- 1 lb lean beef or bison
- ½ cup 4% low-fat cottage cheese
- ½ cup fresh grated parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ tablespoon Italian seasoning
Breadcrumb Topping
- 1 jar marinara sauce 24 oz
- ½ cup panko breadcrumbs
- ½ cup fresh grated parmesan cheese
- 3 teaspoon olive oil
- 5-6 basil leaves thinly sliced
Instructions
- Preheat oven to 400 degrees. Mix all meatball ingredients together.
- Shape 16-20 small meatballs. I use a 1.5 tablespoon cookie scoop to do this. Place them in a large, oven safe skillet. It’s ok if they are tight together.
- Bake for 20-25 minutes. Gently loosen from the bottom of the pan. While they bake mix the panko, olive oil, and parmesan together.
- Add the sauce directly to the meatballs when they’re done baking and stir to combine.
- Top with breadcrumb mixture and bake 5-7 minutes, turning the broiler on the last 2-3. Watch carefully as it burns quick!
Video
Notes
*serving size is 3-4 meatballs*
How do I store these cottage cheese meatballs? These will keep in the fridge for up to 4 days in an airtight container. Reheating: Try heating them up in an air fryer, in the oven, or on the stove. The microwave may cause them to become soggy. For freezing: These make great freezer prep. Don't add the sauce, and once the meatballs are cooled, transfer to a freezer-safe container. Store for up to 3 months and either leave to thaw overnight in the fridge or reheat in the microwave or oven. Then add the sauce and breadcrumb mixture. Recipe adapted from Pinch of Yum's Ricotta Meatballs
How do I store these cottage cheese meatballs? These will keep in the fridge for up to 4 days in an airtight container. Reheating: Try heating them up in an air fryer, in the oven, or on the stove. The microwave may cause them to become soggy. For freezing: These make great freezer prep. Don't add the sauce, and once the meatballs are cooled, transfer to a freezer-safe container. Store for up to 3 months and either leave to thaw overnight in the fridge or reheat in the microwave or oven. Then add the sauce and breadcrumb mixture. Recipe adapted from Pinch of Yum's Ricotta Meatballs
Nutrition
Serving: 3meatballs | Calories: 336kcal | Carbohydrates: 21g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 1688mg | Potassium: 907mg | Fiber: 4g | Sugar: 6g | Vitamin A: 801IU | Vitamin C: 10mg | Calcium: 368mg | Iron: 8mg