Name: Meatball Parm Puff
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: PUFF BATTER:; 4 large eggs; 1/2 cup / 120 g egg whites; 1/2 cup / 113 g 2% cottage cheese; 1/2 cup / 120 mL 2% ultra-filtered milk (Fairlife); 110 g all-purpose flour; 1/4 cup / 22 g grated Parmesan; 1/2 tsp garlic powder + salt + black pepper; 1 tbsp avocado oil (for the hot skillet); MEATBALLS + FINISH:; 1 batch Lean Beef Meatballs (30 meatballs — from the cookbook base); 1 cup thick marinara, warmed; 4 oz part-skim low-moisture mozzarella, shredded; 2 tbsp grated Parmesan; Fresh basil or parsley, torn; Optional: Calabrian chile or red pepper flakes (adult finish)

Meatball Parm Puff — The Split PlateEpisode 2 of Can I Make a Recipe Go Viral? A puffed savory cottage-cheese-egg batter baked in a 12-inch cast-iron skillet, then topped with a full 30-meatball batch, thick marinara, mozzarella, and Parmesan, broiled until bubbly, and cut into six wedges. Adult plate: 1 wedge + 5 meatballs at ~530 cal / 52g protein estimated. The meatballs are the reusable Lean Beef Meatballs (30-piece) cookbook base — bake ahead or fresh. Kid plate: half a wedge + 2-3 meatballs, appetite-driven (not published).