Whenever Hailey Bieber makes something, the internet pays attention – and her cottage cheese chicken meatballs are no exception.

‘I’m sorry, but my chicken meatballs with tomato sauce, cottage cheese and Parmesan are seriously to die for and one of my favourite things I make,’ she wrote. ‘Don’t knock it until you try it.’

The recipe has spread quickly across Instagram and TikTok, where nutritionists and home cooks have created their own versions – including former Women’s Health cover star Emily English, better known as Em the Nutritionist.

‘I saw @haileybieber make her chicken meatballs with cottage cheese and was inspired,’ Emily writes on Instagram.

‘Such a perfect healthy recipe, these tomatoey chicken meatballs are so simple, high in protein but SO good. Cottage cheese keeps the meatballs soft and juicy, while the rich tomato, chilli and basil sauce is perfect for mopping up with toasted sourdough or feel free to pair with pasta. Freezer-friendly too!’

Emily's high-protein take delivers 40g of protein per serving while remaining simple, comforting and perfect for meal prep. So, if you’re ready to give your September dinner rotation a reset, roll up your sleeves, get these meatballs in the air fryer and dig in.

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Hailey Bieber-inspired chicken and cottage cheese meatballs

Serves 4 | 400 calories and 40g protein per serving

Ingredients

For the meatballs:

  • 500g lean chicken mince, around 5% fat
  • Zest of ½ lemon
  • 1 egg
  • 60g breadcrumbs
  • 1 tsp dried oregano
  • 2 garlic cloves, minced
  • 1 heaped tbsp cottage cheese

For the sauce:

  • 1 tbsp olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, minced
  • 1 red chilli, finely chopped
  • 1 heaped tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 400g passata
  • Large handful of fresh basil
  • Parmesan and cottage cheese, to serve

Method

  1. Add the chicken mince, lemon zest, egg, breadcrumbs, oregano, garlic and cottage cheese to a large bowl. Season generously with salt and black pepper, then mix until just combined.
  2. Roll the mixture into 12 meatballs (wet hands will make this easier). Place in an air fryer at 210°C for 10-12 minutes, turning halfway, or cook under a very hot grill until nicely browned. They don't need to be completely cooked through at this stage, as they'll finish cooking in the sauce.
  3. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until soft. Add the garlic and chilli and cook for another minute, then stir in the tomato purée. Cook for 1-2 minutes until it turns a deeper red. Pour in the chopped tomatoes and passata, season well and simmer for around 10 minutes until slightly reduced.
  4. Nestle the browned meatballs into the sauce and simmer for another 5 minutes, or until the meatballs are cooked through. Finish with torn fresh basil and a generous grating of Parmesan.
  5. Serve with a dollop of cottage cheese, extra Parmesan and more basil. Emily recommends toasted sourdough for mopping up the sauce, with a handful of rocket on the side.