Hailey Bieber’s Chicky Meatballs
If you’ve seen Hailey Bieber’s “Chicky Meatballs” floating around Instagram, you know exactly why I had to try them. Ground chicken meatballs made with ricotta, simmered in tomato sauce, then served with a big scoop of cottage cheese and Parmesan? I was intrigued.
Her original recipe is very much a “measure with your heart” situation, so I added actual measurements to make these easy to recreate at home. The result is a super tender, flavorful chicken meatball that comes together quickly and makes such a good weeknight dinner.
The ricotta is the secret here. Ground chicken can dry out pretty easily, but the ricotta keeps the meatballs soft and juicy. I also added Parmesan directly to the meatball mixture for a little extra flavor.
And don’t skip the cottage cheese on top. It sounds a little unexpected, but once it mixes with the warm marinara, it’s SO good.
Chicky Meatballs
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup whole-milk ricotta cheese
- 1 large egg
- 1/2 cup Italian breadcrumbs or gluten-free Italian breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For Serving:
- 1 1/2 to 2 cups marinara sauce
- Cottage cheese
- Freshly grated Parmesan cheese
- Fresh basil optional
- Red pepper flakes optional
Instructions
- Add the ground chicken, ricotta, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt and pepper to a large bowl.
- Gently mix everything together until just combined. Try not to overmix. The less you work the ground chicken, the more tender your meatballs will be.
- Shape the mixture into approximately 16 evenly sized meatballs.
- The mixture will be softer than a traditional beef meatball mixture, which is exactly what you want. Let the formed meatballs rest for about 5 to 10 minutes before cooking. This gives the breadcrumbs a chance to absorb some of the moisture.
- Heat the olive oil in a large skillet over medium heat.
- Add the meatballs and cook for about 2 to 3 minutes per side, gently turning them until they’re golden brown on the outside.
- They don’t need to be completely cooked through at this point because they’ll finish cooking in the sauce.
- Pour the marinara sauce into the skillet, surrounding and covering the meatballs.
- Cover the skillet, reduce the heat and simmer for another 7 to 10 minutes, or until the meatballs are completely cooked through and reach an internal temperature of 165°F.
- Spoon the warm marinara and meatballs into shallow bowls.
- Add a generous scoop of cottage cheese and plenty of freshly grated Parmesan. If you have fresh basil, tear a few leaves over the top. A sprinkle of red pepper flakes is also delicious if you like a little heat.
- Serve immediately.
My Tips for Really Good Chicken Meatballs
Use whole-milk ricotta. This isn’t where I’d reach for fat-free cheese. The ricotta adds moisture and helps make the chicken meatballs tender.
Don’t overmix. Mix only until the ingredients are evenly incorporated. Overworking ground chicken can make the finished meatballs dense.
Brown them first. It’s tempting to put them straight into the sauce, but browning gives the outside of the meatballs so much more flavor and texture.
Use a marinara you actually love. There aren’t a ton of ingredients in this recipe, so your tomato sauce makes a difference. Your favorite jarred marinara is perfect.
Don’t skip the cottage cheese. I know. Cottage cheese on meatballs sounds a little strange. Trust the process. The cool, creamy cottage cheese with the hot marinara and Parmesan is what makes this recipe different.
my favorite kitchen supplies:
Can I Make These Without the Tomato Sauce?
Yes! Hailey mentioned that she also eats the meatballs without marinara, serving them simply with cottage cheese and Parmesan.
I’d make the meatballs exactly the same way, but after browning, reduce the heat and continue cooking them in the skillet until the centers reach 165°F. Serve with cottage cheese, freshly grated Parmesan and whatever vegetables or salad you love on the side.
What to Serve with Chicky Meatballs
These are filling enough to eat on their own, but they’d also be great with a simple green salad, roasted vegetables, garlic bread or pasta.
For a lighter dinner, I’d do exactly what inspired the recipe: meatballs, marinara, cottage cheese and Parmesan in a bowl. Easy, protein-packed and SO good.
Chicky Meatballs Recipe
If you’re looking for an easy ground chicken recipe or a new high-protein dinner to add to your rotation, save this one. The ricotta keeps the chicken meatballs tender, the marinara makes it cozy, and that scoop of cottage cheese on top somehow brings the whole thing together.
This one is definitely going into our dinner rotation.
pin this for later!
If you make this, let me know! I always love hearing from you.
Recipe adapted and measured from Hailey Bieber’s Chicky Meatballs shared on Instagram.
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