Hailey Bieber Meatballs (Viral Recipe)
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Add as Google Trusted SourceThese Hailey Bieber meatballs are tender, protein-packed and easy enough for a weeknight! Made with ground chicken and cottage cheese, they’re delicious with marinara, an extra scoop of cottage cheese or your favorite pasta.
I’ve been seeing the viral Hailey Bieber meatballs all over social media, and once I saw cottage cheese involved, I knew I had to try them. Between my cottage cheese pasta and cottage cheese egg bites, you know I love finding new ways to use cottage cheese!
For my version, I mix cottage cheese right into the chicken meatballs, then brown them in a skillet and finish cooking them in marinara. They turn out tender and flavorful, and even my kiddos loved them, which is always a win.
Table of Contents
Why You’ll Love These Meatballs
- Perfect for busy weeknights: Simple ingredients, no chopping and a jar of marinara help keep dinner easy.
- Tender and protein-packed: Ground chicken and cottage cheese give these meatballs plenty of protein, while the cottage cheese helps keep them moist.
- Family-approved: The mild Italian flavors were a hit with my kiddos, and you can serve everyone’s portion a little differently.
- Versatile: Enjoy them with cottage cheese and veggies, spoon them over pasta or use the oven-finished version for grain bowls.
- Great for meal prep: Make a batch ahead for lunches or freeze extras for a future dinner.
Ingredients Needed
- ground chicken – the base of these meatballs. You can substitute ground beef or pork if desired, but the fat content and nutrition will vary.
- cottage cheese – adds moisture and protein to the meatballs. I use full-fat cottage cheese and mix it right in without blending. If you prefer a smoother texture, you can blend it first.
- egg – helps bind everything together so the meatballs hold their shape.
- Italian breadcrumbs – help absorb moisture and bind the mixture while adding flavor. I tested this recipe with regular Italian breadcrumbs, gluten-free Italian breadcrumbs and finely ground almond flour, and all three worked well.
- garlic powder and Italian seasoning – give the meatballs plenty of flavor without any chopping.
- marinara sauce – use a 24-ounce jar of your favorite marinara to keep things simple.
Find the full ingredient list with measurements in the recipe card below.
How to Make Hailey Bieber Meatballs
Step 1: Add the ground chicken, cottage cheese, egg, breadcrumbs and seasonings to a large bowl. Mix gently until just combined.
Step 2: Divide the mixture into evenly sized meatballs. A cookie scoop makes portioning easy, and lightly damp hands help keep the mixture from sticking as you roll.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 4–5 minutes, turning gently, until lightly browned on several sides. Work in batches if needed so the skillet isn’t crowded.
Step 4: Return all the meatballs to the skillet and pour in the marinara. Bring to a gentle simmer, cover and cook over medium-low heat for 10–12 minutes, or until the centers reach 165°F. Spoon into bowls and top with cottage cheese, fresh basil and Parmesan, or serve over your favorite pasta.
Brittany’s Tips
- Keep meatballs evenly sized: This helps them cook at the same rate. A cookie scoop is especially helpful with the soft chicken mixture.
- Check the temperature: Use an instant-read thermometer to check that the center of the meatballs reaches 165°F. Timing can vary with their size and your skillet.
- Bake without the sauce: After browning, transfer the meatballs to a parchment-lined baking sheet and bake at 400°F for 8–10 minutes, or until the centers reach 165°F. This is a great option for grain bowls or meal prep!
How to Serve
My favorite way to serve these is in a bowl with marinara, a generous scoop of cottage cheese, fresh basil and a little Parmesan. Stir the cottage cheese into the sauce as you eat for creamy bites!
For a lower-carb meal, add roasted broccoli, zucchini noodles or a simple green salad like my arugula salad. For pasta night, spoon the meatballs and sauce over spaghetti, penne or your favorite gluten-free pasta.
If you finish the meatballs in the oven without sauce, they’re also great in rice or quinoa bowls with roasted vegetables.
Storing and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours of cooking and store in an airtight container for 3–4 days. Store extra cottage cheese and fresh toppings separately.
- Freezer: Freeze the cooked meatballs, with or without marinara, for up to 3 months for best quality. Leave off the cottage cheese topping and add it after reheating. Thaw overnight in the refrigerator.
- Reheating: Warm in a covered skillet, microwave or reheat straight from frozen in the oven at 375°F for 12–15, or until the meatballs reach 165°F in the center.
More Cottage Cheese Recipes
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Hailey Bieber Meatballs
Ingredients
For the meatballs
- 1 lb ground chicken
- ½ cup full-fat cottage cheese
- 1 large egg
- ½ cup Italian breadcrumbs (gluten-free if needed), or finely ground almond flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil, for cooking
- 1 (24-ounce) jar marinara sauce
For serving
- Additional cottage cheese
- Fresh basil and grated Parmesan
- Your favorite pasta, if desired
Instructions
- Add the ground chicken, cottage cheese, egg, breadcrumbs, garlic powder, Italian seasoning, salt and pepper to a large bowl. Mix gently until just combined.1 lb ground chicken, ½ cup full-fat cottage cheese, 1 large egg, ½ cup Italian breadcrumbs (gluten-free if needed), 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Using a cookie scoop or spoon, divide the mixture into 16 evenly sized meatballs, roughly 2 Tablespoons each. Gently roll into balls. If the mixture is sticky, lightly dampen your hands with water to make rolling easier.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs, working in batches if needed, and cook for 4–5 minutes, turning carefully, until lightly browned on several sides. They don’t need to be fully cooked yet. If cooking in two batches, use half the olive oil for each batch and transfer the first batch to a plate while you brown the second.1 Tablespoon olive oil
- Return all the meatballs to the skillet and add the marinara. Bring to a gentle simmer, cover and cook over medium-low heat for 10–12 minutes, or until the meatballs reach an internal temperature of 165°F.1 (24-ounce) jar marinara sauce
- Serve warm with additional cottage cheese, fresh basil and grated Parmesan, if desired. Enjoy on their own with vegetables or over your favorite pasta.Additional cottage cheese, Fresh basil and grated Parmesan, Your favorite pasta
Notes
- Nutrition: Nutrition information includes the meatballs and marinara sauce, but excludes additional cottage cheese, basil, Parmesan and pasta for serving.
- Breadcrumb options: I tested this recipe with regular Italian breadcrumbs, gluten-free Italian breadcrumbs and finely ground almond flour. Use ½ cup of whichever option you prefer.
- Storage: Refrigerate promptly in an airtight container for 3–4 days, or freeze for up to 3 months for best quality. Store toppings separately.
- Reheating: Warm in a covered skillet, microwave or reheat straight from frozen in the oven at 375°F for 12–15 minutes, or until the meatballs reach 165°F in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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