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Air Fryer High-Protein Turkey Meatballs (Cottage Cheese Trick)

Juicy air fryer turkey meatballs made with a blended cottage cheese trick instead of breadcrumbs, for a high-protein dinner with no dry meat.

Ingredients

Scale
  • 1 lb (450g) ground turkey, 93% lean
  • 1/2 cup cottage cheese, blended smooth
  • 1 large egg
  • 1/3 cup grated parmesan
  • 1/4 cup almond flour (or panko for non-low-carb)
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • Avocado oil spray

Instructions

  1. Blend or mash the cottage cheese until completely smooth, with no visible curds.
  2. In a large bowl, combine the smooth cottage cheese, egg, parmesan, almond flour, garlic, parsley, Italian seasoning, salt, and pepper. Add the ground turkey and mix gently with your hands just until combined — overmixing makes the meatballs tough.
  3. Shape into 16-18 meatballs, about 1.5 inches each. Place on a plate and chill in the fridge for 15-20 minutes (or freezer for 10) to firm up.
  4. Preheat the air fryer to 380°F (193°C) for 3 minutes. Lightly spray the basket with avocado oil.
  5. Arrange the meatballs in a single layer with space between them, working in batches if needed. Spray the tops lightly.
  6. Air fry for 10-12 minutes, shaking the basket or flipping the meatballs halfway through, until golden and an instant-read thermometer reads 165°F.
  7. Rest for 3 minutes before serving.

Notes

Don"t skip the chill step — warm, un-firmed meatballs flatten and stick in the basket. Blend the cottage cheese fully smooth or you"ll get wet pockets that leak during cooking. Check doneness with a thermometer, not the clock, since turkey overcooks fast. Ricotta can replace the cottage cheese for a richer texture, and ground chicken thigh works well in place of turkey. Cooked meatballs freeze well for up to 2 months and reheat in the air fryer in 3-4 minutes.