Cottage Cheese Protein Jalapeno Popper Meatballs
These savory bites bring bold jalapeno popper flavor to an easy, crowd-pleasing meal or appetizer. The cool chive dip makes every serving extra satisfying.
Ingredients
For the Meatballs
- 1 cup Whole Milk Cottage Cheese, Drained
- 1 1/2 lb Ground Chicken
- 1 cup Panko Breadcrumbs
- 1 Large Egg
- 1 cup Shredded Sharp Cheddar Cheese
- 2 Jalapeno Peppers, Seeded And Finely Chopped
- 3 Green Onions, Sliced
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Extra-Virgin Olive Oil
For the Dip
- 1 cup Whole Milk Cottage Cheese
- 1/2 cup Plain Greek Yogurt
- 1 tablespoon Lime Juice
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Kosher Salt
- 2 tablespoons Fresh Chives, Chopped
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 the paper with olive oil.
- Combine the ground chicken, drained cottage cheese, panko, egg, cheddar, jalapenos, green onions, garlic powder, smoked paprika, salt, and black pepper. Mix just until evenly combined.
- Shape the chicken mixture into 24 meatballs and arrange them on the prepared baking sheet, leaving space between each one.
- Bake the meatballs for 17 to 20 minutes, until browned and cooked to an internal temperature of 165 degrees F. Broil for the final 1 to 2 minutes for a more golden exterior.
- Blend the remaining cottage cheese, Greek yogurt, lime juice, garlic powder, and salt until smooth. Stir in the chopped chives after blending.
- Rest the meatballs for 5 minutes so their juices settle. Serve them warm with the chilled cottage cheese chive dip.
Nutrition
Serving: 1servingCalories: 104kcalCarbohydrates: 3gProtein: 9gFat: 5g