Combine the ground chicken, cottage cheese, eggs, breadcrumbs and seasonings. Gently mix until just combined, then roll into about 25 meatballs.
Heat olive oil in a large skillet over medium-high heat and sear the meatballs on all sides.
Add the marinara, cover and simmer for 8–10 minutes, or until the meatballs reach 165°F.
Toss the broccolini with olive oil, garlic powder, salt and pepper.
Roast at 425°F for 12–15 minutes, until tender with crispy edges.
Plate with cottage cheese, meatballs and marinara, then finish with Parmesan and fresh basil. Serve with the roasted broccolini on the side.
