Hailey Bieber Meatballs
My take on the viral Hailey Bieber meatballs! These tender chicken meatballs are made with cottage cheese, browned in a skillet and simmered in marinara for an easy weeknight dinner. Serve with extra cottage cheese or your favorite pasta.
Servings: 16 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
Prefer to finish them in the oven? Preheat the oven to 400°F. After browning, transfer the meatballs to a parchment-lined baking sheet and bake for 8–10 minutes, or until the centers reach 165°F. Skip Step 4 and proceed to serving. This is a handy option when you want meatballs without marinara for bowls or meal prep.
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
Serving: 4 meatballs | Calories: 421kcal | Carbohydrates: 21g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 1285mg | Potassium: 442mg | Fiber: 1g | Sugar: 5g