These crispy cottage cheese balls are crispy on the outside and soft and creamy on the inside. They need just 3 ingredients and don’t require any frying. They are an easy appetizer or side dish.
A pile of baked Cottage Cheese Balls

These cottage cheese balls are a delicious way to enjoy cottage cheese. The cottage cheese also adds a boost of protein to the cheese balls. The balls can be baked in the oven, cooked in the air fryer, or pan fried on the stove.

Ingredients

  • Cottage cheese
  • Breadcrumbs
  • Egg

Cottage cheese: This recipe works best with a 4% high protein cottage cheese because it will be less watery.

Breadcrumbs: I recommend using seasoned breadcrumbs so that the cheese balls have more flavor. Some of the breadcrumbs are used to bind the filling. The rest are used for coating so that the cheese balls have a crispy coating. I have also made these with panko breadcrumbs which make the cheese balls even crunchier but they do have a prettier, more even coating if you use regular breadcrumbs.

Egg: An egg yolk is used to help bind the filling. Make sure to use just the yolk and not the full egg which will make the mixture too eggy.

How to Make Crispy Cottage Cheese Balls

  • The cottage cheese is first placed in a fine mesh strainer to drain any excess liquid.
  • The cottage cheese, breadcrumbs and egg yolk are mixed together.
  • Scoop 1 tablespoon of the mixture and roll between your palms to form a smooth ball. Repeat with the remaining mixture.Steps to make Cottage Cheese Balls
  • Gently roll each ball in the remaining breadcrumbs to coat.
  • Lightly spray the tops of the breadcrumbs with cooking oil (this is optional but it does help the breadcrumbs turn more golden and crispy). Bake the balls for about 20 minutes, flip them over and cook for an additional 10 minutes, or until golden brown and cooked. You can also cook these in the air fryer or pan fry them on the stove. All cooking instructions are provided in the recipe card.
  • Allow the cheese balls to cool slightly before serving with your favorite dipping sauce. I also added a little bit of finely chopped parsely on top for garnish and color.

Cottage Cheese Balls topped with finely chopped fresh parsley

Texture

The cheese balls are lightly crispy on the outside and soft and creamy on the inside. The cheese balls will be crispier if pan fried but they do also get crispy in the air fryer or in the oven.

Expert Tips

  • Make sure to use seasoned breadcrumbs so the cheese balls have enough flavor. I used Italian seasoned breadcrumbs.
  • I have also tested these with panko breadcrumbs. They work wonderfully, though the finished product isn’t as pretty. Cooking time is about the same if you use panko breadcrumbs.
  • If you are making the recipe as written, use just the egg yolk and not the full egg. If you want to make double the recipe, you can use one full egg instead of two egg yolks.
  • For even more flavor, you can add 2 tbsp of grated parmesan cheese to the mixture.
  • If you are looking for a low carb option, I also have these low carb crispy cottage cheese balls.

Golden brown Cottage Cheese Balls on a plate

More Cottage Cheese Recipes

4.86 from 7 votes

3 Ingredient Crispy Cottage Cheese Balls

These high-protein cottage cheese balls are crispy on the outside, creamy in the center, and packed with cheesy flavor. Made with just a few simple ingredients, they’re the perfect easy appetizer, snack, or side you can whip up in minutes.
Servings: 16 balls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients

  • 1 cup (226g) 4% high protein cottage cheese
  • 6 tbsp (60g) Italian breadcrumbs, divided
  • 1 large (18g) egg yolk

Instructions
 

  • Add the cottage cheese into a fine-mesh strainer set over a bowl. Let it drain for 10–15 minutes, pressing gently with the back of a spoon to remove excess liquid. Line a large baking sheet with parchment paper.
  • In a medium bowl, mix the drained cottage cheese, ¼ cup (40g) breadcrumbs, and egg yolk until evenly combined.
  • Scoop 1 tablespoon of the mixture and roll between your palms to form a smooth ball. Place onto your prepared baking sheet. Repeat with the remaining mixture.
  • Add the remaining breadcrumbs to a small bowl. Gently roll each ball in the breadcrumbs. If needed, you can add more breadcrumbs to the bowl. Place the balls about 1 inch apart on your prepared baking sheet.
  • The balls will turn out the crispiest if pan-fried, but you can also make them in the oven or in the air fryer.
    Oven instructions: Preheat oven to 400°F (205°C). Lightly grease the tops of the balls with cooking oil spray (I used avocado oil). The greasing is optional but it does help the breadcrumbs bake up more golden brown. Once the oven is preheated, place the balls into the oven and bake for about 20 minutes. Carefully flip the balls over and cook for an additional 10 minutes or until the balls are crispy and golden brown.
    Air fryer instructions: Grease or line your air fryer baking pan/basket insert with parchment paper. Arrange the balls, spacing them about 1 inch apart. You will likely need to cook in batches. Lightly grease the tops of the balls with cooking oil spray (I used avocado oil). The greasing is optional but it does help the breadcrumbs bake up more golden brown. Preheat air fryer to 400°F (205°C). Cook the balls for about 10 minutes, gently flip the balls over and cook for an additional 5 minutes or until golden brown and crispy.
    Pan frying instructions: Heat about ¼ inch of avocado or canola oil in a large nonstick skillet over medium heat. Working in batches, pan-fry the cottage cheese bites until golden and crisp on both sides, about 2–3 minutes per side. Transfer to a paper towel–lined plate to drain excess oil. Repeat with remaining balls.
  • Allow the balls to cool slightly before serving. Serve warm with marinara, ranch, ketchup, or your favorite dipping sauce. If desired, you can also garnish the balls with finely chopped parsley. Store any uneaten balls in an airtight container in the fridge or freezer.

Notes

  • Cottage cheese note: This recipe works best with a high protein cottage cheese that contains 14 grams of protein per 1/2 cup (110g) serving. You want to avoid using low fat cottage or low protein cottage cheese, which are too watery. I tested these with Nancy's cottage cheese.*
  • I used Progresso Italian breadcrumbs.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you want to double the recipe, you can use one large egg instead of 2 egg yolks.
Serving: 1ball, Calories: 29kcal, Carbohydrates: 3g, Protein: 2g, Fat: 1g, Saturated Fat: 0.4g, Sodium: 105mg, Sugar: 0.4g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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