Mini Cottage Cheese Meatballs with Pasta (So Juicy!)
Mini meatballs are having a major moment on social media, and this cozy pasta dinner puts my favorite spin on the trend. I mix cottage cheese right into the ground chicken meatballs to boost the protein and keep every bite extra juicy.
The bite-sized cottage cheese meatballs get browned in a skillet, finished in a simple tomato pan sauce, and tossed with a fun small noodle. Top the whole thing with more cottage cheese, Parmesan, and fresh basil for a comforting 45-minute dinner.
Extra juicy: Cottage cheese adds moisture to lean ground chicken so the mini meatballs stay tender.
Protein-packed: Ground chicken and cottage cheese make this satisfying pasta dinner a protein-forward option.
Fun to eat: Tiny meatballs and a small pasta shape mean you get a little of everything in each bite.
Weeknight-friendly: The meatballs and simple pan sauce cook in the same skillet while the pasta boils.
Featured Ingredients
- Small pasta: Elbow macaroni or orecchiette is perfect for matching the scale of the mini meatballs, but any pasta works.
- Ground chicken: A lean, mild base that lets the Italian seasoning and pan sauce shine.
- Cottage cheese: Blend it before mixing so it disappears into the meatballs and distributes moisture evenly.
- Panko: Breadcrumbs bind the chicken mixture without making the meatballs heavy.
- Italian seasoning: Use store-bought or my homemade Italian seasoning.
- Red wine or chicken broth: Either one deglazes the skillet and pulls the browned flavor into the sauce.
- Onion, garlic, and tomato paste: These simple aromatics create a savory base for the pasta-water pan sauce.
How to Make Mini Meatball Pasta
- Cook the pasta: Boil the pasta until al dente, reserving 1 cup of starchy water before draining.
- Make the mini meatballs: Gently combine the ground chicken, panko, blended cottage cheese, Italian seasoning, and salt. Use a ½-tablespoon scoop to portion the mixture.
- Sear: Brown the meatballs in olive oil in a non-cast-iron skillet, shaking the pan to help prevent sticking.
- Build the sauce: Deglaze the skillet with red wine or chicken broth, then cook the onion, garlic, and tomato paste.
- Finish cooking: Add the reserved pasta water and return the meatballs to the skillet. Simmer until the sauce thickens and the chicken reaches 165ºF.
- Toss and serve: Add the pasta, toss until coated, and finish with cottage cheese, basil, and Parmesan.
- Mix gently: Stir only until the meatball mixture comes together. Overmixing can make ground chicken meatballs dense.
- Keep them mini: A ½-tablespoon scoop makes the bite-sized shape that gives this recipe its fun, trendy look. Use a larger scoop if you are short on time, but allow extra cooking time as needed.
- Skip cast iron: The tender meatballs are more likely to stick to cast iron. Use a nonstick or enameled skillet instead.
- Save the pasta water: Its starch helps the light tomato sauce cling to the noodles.
- Check the temperature: Ground chicken is fully cooked when the center of the meatballs reaches 165ºF.
- Ground chicken → Ground turkey: Use the same amount and cook the meatballs to 165ºF.
- Red wine → Chicken broth: Chicken broth is any easy swap if you don’t have any red wine on hand.
- Elbow macaroni → Orecchiette: Any small pasta shape will scoop up nicely with the mini meatballs. My kids even love these mini meatballs with spaghetti noodles!
Storage and Reheating
Store leftover mini meatball pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or chicken broth if the pasta has absorbed the sauce.
Serving Suggestions
I love this pasta topped with a spoonful of cottage cheese, plenty of shredded Parmesan, and fresh basil. Round out dinner with roasted broccoli or lean into the cottage-cheese theme with my garlic Parmesan cottage cheese dinner rolls.
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Large pot
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Large non-cast-iron skillet
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Large Mixing Bowl
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1/2-tablespoon scoop
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Instant-read thermometer
- 2 cups dry pasta, any kind
- 1 lb. ground chicken
- 1/2 cup panko breadcrumbs
- 1/2 cup cottage cheese, blended
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1/4 cup red wine or chicken broth
- 1/4 large white onion, minced
- 2 cloves garlic, minced
- 2 teaspoons tomato paste
- shredded Parmesan, optional, for serving
- fresh basil, optional, for serving
- cottage cheese, optional, for serving
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Bring a large pot of salted water to a boil. Add the dry pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
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Add the ground chicken, panko, blended cottage cheese, Italian seasoning, and sea salt to a large bowl. Gently stir just until combined. Use a 1/2-tablespoon scoop to portion the mixture and roll it into mini meatballs; repeat until all of the mixture is used.
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Heat the olive oil in a large non-cast-iron skillet over medium-high heat. When the oil is hot, add the meatballs and sear for 2–3 minutes, shaking the pan occasionally so they brown without sticking. Transfer the meatballs to a plate; they will finish cooking in the sauce.
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Deglaze the skillet with the red wine or chicken broth, scraping up the browned bits. Add the minced onion, garlic, and tomato paste. Stir together and cook over medium heat for 2–3 minutes, until the onion begins to soften and the mixture smells fragrant.
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Pour the reserved 1 cup pasta water into the skillet and stir to combine. Bring the mixture to a boil, then return the meatballs to the skillet. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens and the centers of the meatballs reach 165ºF.
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Add the drained pasta to the skillet and toss until coated in the sauce. Divide among 4 bowls and top with cottage cheese, fresh basil, and shredded Parmesan, if desired.
- Ground turkey can be used in place of ground chicken.
- Use a larger scoop if you are short on time. Larger meatballs may need additional simmering time; cook them to 165ºF.
- A nonstick or enameled skillet works best because these tender meatballs may stick to cast iron.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or chicken broth.
Calories: 551 kcal, Carbohydrates: 61 g, Protein: 33 g, Fat: 19 g, Fiber: 3 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
