Cottage Cheese Meatball Marinara
The quest to make a healthier meatball has been a challenge. Often using leaner ground meats leads to tough and dry meatballs. Cottage cheese is the 'secret' ingredient that keeps these better-for-you meatballs moist and delicious. Share the fun and host a weekend meatball party. Invite your friends over to make big batches of these tasty, oven-baked meatballs to fill everyone's freezer with a quick weeknight meal solution.
Recipe Summary test
To shorten the prep time, make 12 large meatballs instead the small ones.
Spoon the meatballs into long buns and top with shredded mozzarella or provolone cheese for a meatball submarine sandwich.
Recipe doubles or triples easily to serve a crowd.
Increase hot pepper flakes to taste for a spicier sauce.
Make ahead: After baking the meatballs for 15 minutes, cool slightly and transfer to an air-tight container along with the uncooked sauce. Reserve in the refrigerator for 1 day or freeze for up to 3 months. Thaw in the refrigerator overnight. Cook for 30 to 40 minutes or until bubbly and thickened.