These baked Cottage Cheese “Meatballs” are a high‑protein, vegetarian, and gluten‑free twist on classic meatballs. Made with zucchini, quinoa, chickpea flour, parmesan, and creamy Good Culture Cottage Cheese, they’re tender inside, golden outside, and packed with savory Italian herbs, garlic, and a hint of heat. Serve with your favorite pasta or enjoy on their own as an appetizer!
Makes: 13-15 “meatballs”
Ingredients
- 1 small–medium zucchini
- 1 cup cooked quinoa (cooled)
- ½ cup chickpea flour
- 2.5oz grated parmesan (or pecorino)
- ½ cup Good Culture Organic 4% Cottage Cheese
- 3 cloves garlic, minced or crushed
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cayenne
- 1 tsp dried Italian herbs (oregano, basil, parsley mix)
- Salt & pepper, to taste
- 2 tbsp nutritional yeast (optional)
Instructions
- Grate the zucchini and place it in a cheesecloth-lined bowl. Sprinkle generously with salt and let sit for 10 minutes.
- Meanwhile, in a mixing bowl, combine the quinoa, chickpea flour, parmesan, Good Culture cottage cheese, garlic, and seasonings.
- Twist the cheesecloth tightly to squeeze out as much liquid from the zucchini as possible. Add the zucchini to the mixing bowl and stir until the mixture is sticky but moldable. If it feels too wet, add more chickpea flour a tablespoon at a time.
- Scoop about 2 tablespoons of the mixture into your hands and roll into balls. Arrange on a parchment-lined baking sheet and freeze for 1 hour to help them hold their shape.
- Bake at 400°F for 25–30 minutes, flipping halfway through, until golden and firm.
- Serve warm as a snack with your favorite dipping sauce or over spaghetti with marinara.