These Hailey Bieber-inspired chicken meatballs are my take on the viral recipe that’s been all over social media lately. They’re made with ricotta and cottage cheese for extra-tender, juicy meatballs, then simmered in a simple homemade tomato sauce. It’s an easy, high-protein dinner, and if you liked my Hailey Bieber protein pizza, you’ll love this recipe too.
Table of Contents
Why You'll Love Hailey Bieber Chicken Meatballs
I started seeing these chicken meatballs all over social media over the past few weeks, and eventually enough was enough. I had to try making them for myself. Since my viral Hailey Bieber protein pizza has been such a hit, I figured I had to give another one of her viral high-protein recipes a shot.
In her original recipe, she said “measure with your heart”, so I added actual measurements to make these easy to recreate at home. I also use both ricotta and cottage cheese in the meatballs, which keeps the ground chicken really tender and juicy, then finish everything in a simple tomato sauce with Parmesan and fresh basil.
Ingredients You'll Need
For the Meatballs:
- 1 lb. ground chicken
- 100 g ricotta cheese
- 50 g cottage cheese
- 1 large egg
- 20 g Parmesan cheese, finely grated
- 50 g breadcrumbs
- 2 garlic cloves, finely grated
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Handful of fresh parsley, chopped
- Salt and black pepper, to taste
For the Tomato Sauce:
- 1 tablespoon olive oil
- ½ onion, finely diced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 100 ml chicken stock or bone broth
- ½ teaspoon dried oregano
- 400 g canned chopped tomatoes
- Salt and black pepper, to taste
To Finish:
- 2–3 tablespoon cottage cheese or ricotta
- Fresh basil leaves
- Parmesan cheese, finely grated
How To Make Hailey Bieber Chicken Meatballs
Step 1: Make the Chicken Meatball Mixture
Add the ground chicken, ricotta, cottage cheese, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, paprika, parsley, salt, and black pepper to a large bowl. Gently mix everything together until just combined, being careful not to overwork the chicken.
Step 2: Shape and Bake the Meatballs
Preheat your oven to 425°F. Use a cookie scoop to portion the mixture, then roll it into about 12 meatballs with slightly wet hands. Arrange them on a baking sheet, lightly spray with oil, and bake for 10-12 minutes, until lightly browned.
You can also air fry the meatballs at 400°F for 8-10 minutes. They don’t need to be completely cooked through yet since they’ll finish cooking in the sauce.
Step 3: Make the Tomato Sauce
While the meatballs cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then add the garlic and cook for another 30 seconds. Stir in the tomato paste and oregano and cook for about 1 minute. Pour in the chicken stock and stir well, then add the canned tomatoes and season with salt and black pepper.
Step 4: Simmer the Meatballs in the Sauce
Transfer the browned chicken meatballs to the skillet and bring the tomato sauce to a gentle simmer. Cover and cook for 8-10 minutes, or until the sauce has thickened slightly and the meatballs are completely cooked through.
Step 5: Finish and Serve
Spoon the meatballs and tomato sauce into bowls and finish with dollops of cottage cheese or ricotta, freshly grated Parmesan, and basil. Serve them warm with crusty bread, pasta, or on their own for an easy high-protein dinner.
My Tips For The Best Chicken Meatballs
- Don’t overmix the chicken. Mix just until everything comes together so the meatballs stay tender.
- Wet your hands before rolling. The mixture is intentionally soft because of the ricotta and cottage cheese, and damp hands make it much easier to shape.
- Don’t fully cook them during the first bake. You just want some browning since they’ll finish cooking in the tomato sauce.
- Use a thermometer for doneness. The centers should reach 165°F before serving.
- Let them finish in the sauce. Those last 8-10 minutes help flavor the meatballs and keep them juicy instead of drying out.
Hailey Bieber Chicken Meatballs FAQs
Can I use only ricotta or cottage cheese in the meatballs?
Yes. I like using both because the ricotta makes the meatballs especially soft and tender while the cottage cheese adds creaminess and extra protein. If you only have one, you can replace the other with an equal amount.
Can I make the chicken meatballs ahead of time?
Yes. You can shape the uncooked meatballs, cover them, and refrigerate them for up to 24 hours before cooking. You can also make the tomato sauce ahead of time and refrigerate it separately, then cook everything together when you’re ready to eat.
How do I store leftover chicken meatballs?
Store the meatballs and tomato sauce together in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently on the stovetop over medium-low heat or in the microwave until warmed through.
What should I serve with Hailey Bieber chicken meatballs?
These chicken meatballs are filling enough to eat on their own, especially with the cottage cheese or ricotta on top. For a bigger meal, serve them with pasta, crusty bread, roasted vegetables, or a simple salad. You could also spoon them over rice or another grain for an easy high-protein bowl.
More High Protein Recipes to Try
- Buffalo chicken hot pockets
- High protein cucumber salad
- Hot honey chicken bowl
- Sweet potato nachos
- Cheeseburger hot pockets
Hailey Bieber's Viral Chicken Meatballs
These Hailey Bieber-inspired chicken meatballs are my take on the viral recipe that’s been all over social media lately. They’re made with ricotta and cottage cheese for extra-tender, juicy meatballs, then simmered in a simple homemade tomato sauce. It’s an easy, high-protein dinner, and if you liked my Hailey Bieber protein pizza, you’ll love this recipe too.
Ingredients
For the Meatballs
- 1 lb (450 g) ground chicken
- 100 g ricotta cheese
- 50 g cottage cheese
- 1 large egg
- 20 g Parmesan cheese, finely grated
- 50 g breadcrumbs
- 2 garlic cloves, finely grated
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Handful of fresh parsley, chopped
- Salt and black pepper, to taste
For the Tomato Sauce
- 1 tablespoon olive oil
- ½ onion, finely diced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 100 ml chicken stock or bone broth
- ½ teaspoon dried oregano
- 400 g canned chopped tomatoes
- Salt and black pepper, to taste
To Finish
- 2–3 tablespoon cottage cheese or ricotta
- Fresh basil leaves
- Parmesan cheese, finely grated
Instructions
- Add the ground chicken, ricotta, cottage cheese, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, paprika, parsley, salt, and black pepper to a large bowl. Gently mix until just combined, being careful not to overwork the mixture.
- Scoop the mixture into even portions using a cookie scoop. With slightly wet hands, roll into approximately 12 meatballs.
- Arrange the meatballs on a baking sheet and lightly spray with oil. Bake at 425°F (220°C) for 10–12 minutes, or air fry at 400°F (200°C) for 8–10 minutes, until lightly browned. They do not need to be fully cooked at this stage.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened. Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and oregano and cook for about 1 minute. Pour in the chicken stock and stir, scraping up any browned bits from the pan.
- Add the canned tomatoes and season with salt and black pepper. Add the browned meatballs to the sauce and bring to a gentle simmer.
- Cover and simmer for 8–10 minutes, or until the sauce has thickened slightly and the chicken meatballs are fully cooked through.
- Serve with dollops of cottage cheese or ricotta, fresh basil, and a generous sprinkle of grated Parmesan.
Nutrition Information:
Serving Size:
1 meatballAmount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 2gCholesterol: 56mgSodium: 178mgCarbohydrates: 3gSugar: 1gProtein: 10g
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