Cottage Cheese Protein Greek Chicken Meatballs

If you love easy dinners that keep you full, these cottage cheese protein Greek chicken meatballs are about to become a regular on your table.

They are made with ground chicken and cottage cheese, which keeps them soft and moist on the inside instead of dry.

The cottage cheese blends right into the mix, so you get all that extra protein without any lumps or strange texture.

These meatballs are high in protein, which makes them a great choice for a filling lunch or dinner.

I serve them with a simple cottage cheese tzatziki that is cool, creamy, and full of fresh dill.

It is a light Greek style meal that feels fresh but still keeps you satisfied for hours.

Why I Love This Recipe

High Protein Meal – Ground chicken, cottage cheese, feta, and egg make each serving especially filling and satisfying.

Bright Greek Flavor – Lemon, dill, oregano, garlic, and feta give these meatballs a fresh, sunny Mediterranean taste.

Tender Texture – Cottage cheese keeps the chicken meatballs soft, moist, and pleasantly tender after baking.

Cool Creamy Tzatziki – The smooth cottage cheese tzatziki adds a tangy, creamy contrast to the warm meatballs.

The Ingredients

For the Meatballs

• 1 lb Ground Chicken
• 1 cup Whole Milk Cottage Cheese, Drained
• 3/4 cup Panko Breadcrumbs
• 1 Large Egg
• 1/3 cup Crumbled Feta Cheese
• 2 cloves Garlic, Minced
• 2 tablespoons Fresh Parsley, Chopped
• 1 tablespoon Fresh Dill, Chopped
• 1 teaspoon Dried Oregano
• 1 teaspoon Lemon Zest
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Extra-Virgin Olive Oil

For the Cottage Cheese Tzatziki

• 1 1/2 cups Whole Milk Cottage Cheese
• 1/2 English Cucumber, Grated And Squeezed Dry
• 1 tablespoon Lemon Juice
• 1 tablespoon Extra-Virgin Olive Oil
• 1 tablespoon Fresh Dill, Chopped
• 1 clove Garlic, Minced
• 1/2 teaspoon Kosher Salt

How to Make This Recipe

Step 1

Drain 1 cup cottage cheese for 15 minutes. Preheat the oven to 425 degrees F, line a baking sheet with parchment paper, and brush it with olive oil.

Step 2

Combine the chicken, drained cottage cheese, panko, egg, feta, garlic, parsley, dill, oregano, lemon zest, salt, and black pepper. Mix gently until evenly incorporated.

Step 3

Form the mixture into 20 meatballs and arrange them on the prepared baking sheet. Bake for 16 to 19 minutes, until lightly browned and cooked to an internal temperature of 165 degrees F.

Step 4

Blend the remaining cottage cheese, lemon juice, olive oil, garlic, and salt until smooth. Transfer the sauce to a bowl.

Step 5

Stir the dry grated cucumber and fresh dill into the blended cottage cheese. Refrigerate the tzatziki for at least 15 minutes to let the flavor develop.

Step 6

Rest the cooked meatballs for 5 minutes. Serve them warm with the chilled cottage cheese tzatziki and additional dill if desired.

Quick Tips

Drain the Cottage Cheese Well

Let the cottage cheese for the meatballs drain in a fine mesh strainer for the full 15 minutes. If it still looks very wet, gently press it with the back of a spoon to remove a little more liquid.

This keeps the chicken mixture easy to shape and helps the meatballs brown instead of spreading on the pan. Whole milk cottage cheese gives the best flavor and a softer texture.

Mix the Chicken Gently

Combine the ingredients with a fork or clean hands just until the seasonings, cheese, and crumbs are evenly spread through the ground chicken. Stop as soon as the mixture comes together.

Too much mixing can make ground chicken meatballs dense and firm. Gentle mixing keeps these high protein meatballs tender after baking.

Use Even Portions

Divide the mixture into 20 equal portions before rolling so every meatball finishes baking at the same time. A small cookie scoop, about 1 1/2 tablespoons, makes this quick and consistent.

Lightly dampen your hands if the mixture starts sticking. Roll each portion only enough to make a round shape, since pressing too firmly can make the meatballs compact.

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Quick Answers

Why does the cottage cheese need to be drained for the meatballs?

Draining the cottage cheese removes extra moisture, so the meatballs hold their shape and bake with a tender texture. It also keeps the chicken mixture from becoming overly soft.

The cottage cheese helps make these Greek chicken meatballs protein rich while adding a mild, creamy flavor.