Cottage Cheese Protein Greek Chicken Meatballs
These Greek-inspired chicken meatballs offer bright, savory flavor and a creamy finish. They are a satisfying choice for easy family dinners or casual entertaining.
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
Equipment
- baking sheet
- blender
Instructions
- 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.
- Combine the chicken, drained cottage cheese, panko, egg, feta, garlic, parsley, dill, oregano, lemon zest, salt, and black pepper. Mix gently until evenly incorporated.
- 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.
- Blend the remaining cottage cheese, lemon juice, olive oil, garlic, and salt until smooth. Transfer the sauce to a bowl.
- 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.
- Rest the cooked meatballs for 5 minutes. Serve them warm with the chilled cottage cheese tzatziki and additional dill if desired.
Nutrition
Serving: 1servingCalories: 486kcalCarbohydrates: 19gProtein: 44gFat: 26g