THE SPLIT PLATE / RECIPE

Hailey-Inspired Chicken Meatballs

Ground chicken, blended cottage cheese, and crushed corn flakes become tender meatballs simmered in marinara. Toasted sourdough and a little Parmesan finish the plate.

YIELD6.67 servings
TOTAL TIMESee method
COOK METHODStovetop
EST. / SERVING~429 cal | ~41g protein
KEY TO SUCCESS: Keep the corn-flake binder measured at 28g; the nutrition calculation uses ordinary organic corn flakes.

Ingredients

Ingredients

  • 2 lb (907g) Isernio's ground chicken
  • 220g Nancy's low-fat cottage cheese, blended smooth
  • 28g Real Cereal organic corn flakes, finely crushed
  • 2 large eggs
  • Seasonings to taste (exact quantities were not recorded)

Ingredients — continued

  • 1,250g Kirkland organic marinara
  • 5 slices Marketside sourdough (285g total)
  • 1 oz (28.35g) grated Parmesan
  • 2 tbsp (27g) olive oil, divided between cooking and bread
  • 27.5g additional Nancy's low-fat cottage cheese, to finish

Allergens: dairy, eggs, wheat, gluten.

You want a saucy, high-protein dinner with the familiar comfort of meatballs and toast.

Method

  1. 1.PREP THE BINDER. Blend the 220g cottage cheese until smooth and crush the corn flakes into fine crumbs.
  2. 2.MIX GENTLY. Combine the ground chicken, blended cottage cheese, eggs, corn-flake crumbs, and seasonings. Mix just until combined; the exact seasoning quantities were not recorded.
  3. 3.PORTION. Shape the mixture into 20 equal meatballs.
  4. 4.BROWN. Heat some of the measured olive oil in a large skillet over medium heat. Brown the meatballs, turning carefully; work in batches if needed.
  5. 5.SIMMER TO SAFE TEMPERATURE. Add the marinara and bring to a gentle simmer. Cover and cook until the center of each meatball reaches 165°F (74°C). Use a thermometer; an exact cooking time was not saved.
  6. 6.TOAST THE BREAD. Cut the sourdough into serving pieces, brush with the remaining measured oil, and toast until crisp.
  7. 7.SERVE. Plate the meatballs and sauce with toasted sourdough. Divide the finishing cottage cheese and Parmesan across the plates.

Keys to success

  • Use a thermometer for the chicken meatballs. The filmed cook did not save an exact simmer time.
  • The 429-calorie plate assumes 6.67 tracked servings from the entire batch. Six equal plates have different macros.

Estimated nutrition

~429 cal | ~41g protein.

The saved tracker divides the complete plated batch into 6.67 servings. Each tracked plate is about three of the 20 meatballs, 187.5g marinara, three-quarters of a sourdough slice, 4.25g Parmesan, 4.1g finishing cottage cheese, and a proportional share of the measured oil: approximately 429 calories, 41g protein, 16g fat, and 31g carbs. One meatball alone is about 77 calories and 11g protein. If the full batch is divided evenly among six plates instead, each plate averages about 477 calories and 46g protein. Branded labels and extra accompaniments change the totals.

thesplitplate.com/recipes/hailey-inspired-chicken-meatballs

Hailey-Inspired Chicken Meatballs
Family DinnerA high-protein chicken meatball dinner

Hailey-Inspired Chicken Meatballs

Ground chicken, blended cottage cheese, and crushed corn flakes become tender meatballs simmered in marinara. Toasted sourdough and a little Parmesan finish the plate.

Make this when

You want a saucy, high-protein dinner with the familiar comfort of meatballs and toast.

Yield
6.67 servings
Protein
~41g
Calories
~429
Cook method
Stovetop
Allergens and safety

Contains: dairy, eggs, wheat, gluten

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Seasoning quantities not recorded
Adjust servings

Ingredients

Batch cookOriginal yield: 6.67. Adjusted ingredients will appear in print; check pan size and cooking time.

Ingredients

Method

  1. 1
    PREP THE BINDER

    Blend the 220g cottage cheese until smooth and crush the corn flakes into fine crumbs.

  2. 2
    MIX GENTLY

    Combine the ground chicken, blended cottage cheese, eggs, corn-flake crumbs, and seasonings. Mix just until combined; the exact seasoning quantities were not recorded.

  3. 3
    PORTION

    Shape the mixture into 20 equal meatballs.

  4. 4
    BROWN

    Heat some of the measured olive oil in a large skillet over medium heat. Brown the meatballs, turning carefully; work in batches if needed.

  5. 5
    SIMMER TO SAFE TEMPERATURE

    Add the marinara and bring to a gentle simmer. Cover and cook until the center of each meatball reaches 165°F (74°C). Use a thermometer; an exact cooking time was not saved.

  6. 6
    TOAST THE BREAD

    Cut the sourdough into serving pieces, brush with the remaining measured oil, and toast until crisp.

  7. 7
    SERVE

    Plate the meatballs and sauce with toasted sourdough. Divide the finishing cottage cheese and Parmesan across the plates.

Three keys to success

  1. 1Keep the corn-flake binder measured at 28g; the nutrition calculation uses ordinary organic corn flakes.
  2. 2Use a thermometer for the chicken meatballs. The filmed cook did not save an exact simmer time.
  3. 3The 429-calorie plate assumes 6.67 tracked servings from the entire batch. Six equal plates have different macros.

Storage and nutrition

Watch the full cook

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#chicken#meatballs#cottage-cheese#marinara#sourdough#high-protein#family-dinner