I still remember the first time I picked up a bag of this Costco Copycat Meatballs Recipe and thought, why am I not just making these myself? So I got into my kitchen, tested a batch, adjusted the seasoning a few times, and landed on a version that tastes just as good as the original, maybe even a little better.Â
These meatballs come out tender, garlicky, and packed with fresh basil every single time, and they never taste dry the way plain chicken sometimes can. I make a batch almost every week now because they fit into so many meals, from a quick lunch to a full dinner spread.
Once you try this recipe, I promise you won’t feel the need to grab that frozen bag from the warehouse again. They also pair nicely with other easy savory recipes, like a Brie and Apple Flatbread Pizza Recipe, when you’re putting together a casual meal or appetizer spread.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 2 pounds ground chicken – this is the base of the meatballs, so pick chicken that isn’t too lean or they can turn out dry
- 1 cup parmesan cheese, grated – adds a salty, savory bite and keeps the meatballs moist, I always grate mine fresh instead of buying pre-shredded
- 1 cup plain breadcrumbs – acts as the binder and keeps the texture light instead of dense
- 2 large eggs – helps hold everything together so the meatballs don’t fall apart while baking
- ¼ cup whole milk – softens the breadcrumbs and keeps the mixture from drying out in the oven
- 6 tablespoons fresh basil, chopped – this is the ingredient that really nails the Costco flavor, don’t swap in dried unless you have to
- 2 tablespoons garlic, minced – fresh garlic gives a much bolder taste than powder here
- 2 teaspoons sea salt – brings out all the other flavors, don’t skip it even if you’re watching sodium
- ½ teaspoon ground black pepper – adds just a bit of warmth without overpowering the basil
Note: this recipe makes about 31 meatballs, enough to serve 6 to 8 people as a main course or more as an appetizer.
Equipment You Need
- Large mixing bowl – for combining all the meatball ingredients evenly
- Measuring cups and spoons – to keep your ratios accurate so the texture turns out right
- Cookie scoop, 2 ½ tablespoon size – makes every meatball the same size so they cook evenly
- Baking sheet – gives the meatballs room to bake without touching each other
- Meat thermometer – confirms the chicken has reached a safe internal temperature
How to Make Costco Copycat Meatballs Recipe?
This part is honestly the easiest step of the whole process. You’re just mixing, scooping, and baking, and the oven does most of the work while you clean up or set the table. I like to get my baking sheet sprayed and my oven preheating before I even touch the chicken, since it keeps the whole process moving without any waiting around.
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F before you start mixing anything. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Having this ready means you can move straight from mixing to baking without the meatballs sitting out too long.
Step 2: Combine the Ingredients
Add the ground chicken, parmesan, breadcrumbs, eggs, milk, basil, garlic, salt, and pepper to a large bowl. Mix everything with your hands or a wooden spoon just until combined, working from the outside in so nothing sticks to the sides. I always stop mixing the second it looks even, since overworking the meat makes it tough instead of tender.
Step 3: Scoop and Shape
Grab your 2 ½ tablespoon cookie scoop and portion out the mixture so every meatball starts off the same size. Roll each portion gently between your palms into a smooth ball, without pressing too hard or squeezing out the moisture. Place them on the prepared baking sheet with a little space between each one so they cook evenly on all sides.
Step 4: Bake Until Done
Slide the baking sheet into the oven and bake for about 15 minutes. Check that the internal temperature has reached 165°F with a meat thermometer before pulling them out. If you want extra color, broil for the last 2 to 3 minutes while watching closely.
Step 5: Serve However You Like
Once they’re out of the oven, let them rest for a minute or two before serving. Toss them in marinara, add them to a wrap, or serve them plain with a dipping sauce on the side. This is the point where you get to make the recipe your own.
Additional Tips for Making This Recipe Better
- I always grate my own parmesan instead of using the pre-shredded kind, it melts into the mixture better and adds more flavor.
- I lightly oil my cookie scoop before portioning, since the mixture is sticky and this makes scooping so much easier.
- I let the mixed meatball mixture rest for five minutes before shaping, it seems to help the breadcrumbs absorb the milk fully.
- I bake in a single layer with space between each meatball, crowding the pan leads to uneven cooking.
- I double the batch and freeze half raw, so I always have a quick dinner ready to go.
Common Mistakes to Avoid
- I’ve overmixed the meat before, and it made the meatballs dense and rubbery instead of tender.
- I forgot to preheat the oven fully once, and the meatballs took longer to cook and dried out a bit.
- I’ve used cold ground chicken straight from the fridge without letting it sit a few minutes, and it made mixing uneven.
- I skipped checking the internal temperature once and pulled them too early, always use a thermometer to be safe.
- I packed the meatballs too tightly on the pan, and they steamed instead of browning properly.
How to Serve Costco Copycat Meatballs
These meatballs are so versatile that I rarely serve them the same way twice. Try them over a bed of pasta with warmed marinara and a sprinkle of fresh parmesan on top for a classic dinner that comes together fast.
For an appetizer spread, thread them onto small skewers with a toothpick and set out a bowl of dipping sauce alongside for easy grabbing. They also work wonderfully piled into a sub roll with melted mozzarella for a quick meatball sandwich, or tossed over rice with a drizzle of teriyaki for a fun twist.
If you’re putting together a larger appetizer spread, dishes such as a Brie and Caramelized Onion Tart Recipe can sit alongside the meatballs for a mix of savory bites. A scattering of fresh basil or parsley right before serving makes the plate look like it came from a restaurant, even on a weeknight.
Variations
- Spicy version: mix in crushed red pepper flakes or a pinch of cayenne for heat.
- Cheese-stuffed: press a small cube of mozzarella into the center of each meatball before rolling.
- Gluten-free: swap the plain breadcrumbs for a gluten-free variety without changing the rest of the recipe.
- Dairy-light: reduce the parmesan slightly and add a touch more milk to keep the moisture level up.
- Herb swap: use fresh oregano or parsley alongside the basil for a different flavor profile.
Nutritional Information
Here’s a rough idea of what you’re getting per meatball, based on a batch of 31.
- Calories: about 75 kcal
- Protein: about 7 grams
- Carbohydrates: about 3 grams
- Fat: about 4 grams
Make Ahead and Storage
Make Ahead: You can shape the meatballs and keep them raw in the fridge for a few hours before baking, or cook them up to a day ahead and reheat when you’re ready to eat.
Storing: Leftover cooked meatballs keep well in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze raw or cooked meatballs on a tray for about 30 minutes first, then transfer to a freezer bag. Raw meatballs keep for 4 to 6 months, cooked ones for about 2 months.
Reheating: Warm them gently in a saucepan with sauce over low heat, or cover and reheat in a 350°F oven. Microwaving works too, but they can dry out slightly.
Why You’ll Love This Recipe
This recipe has become a regular in my kitchen for a few solid reasons.
- It’s budget-friendly: the ingredient list is simple and inexpensive, so you get a big batch without spending much.
- It’s ready in under 30 minutes: from mixing to plating, this whole recipe takes about 25 minutes, perfect for busy weeknights.
- It’s great for meal prep: I make a double batch on Sundays and have meatballs ready to go for lunches all week.
- It’s endlessly versatile: pasta, sandwiches, appetizers, or a protein bowl, these meatballs fit into almost any meal.
- It’s freezer-friendly: I always keep a bag of raw or cooked meatballs in the freezer for nights when I don’t feel like cooking from scratch.
- It’s kid-approved: my pickiest eaters never complain about these, and they don’t even notice it’s chicken instead of beef.
FAQs
What’s the best sauce for Costco meatballs?
Marinara is my go-to since it’s classic and easy, but a BBQ glaze or a sweet chili sauce also works really well for a change of pace. I’ve even served them with a garlic butter sauce for something different, and it disappeared fast at my last get-together.
How do I cook Costco meatballs if I already have them frozen?
Bake them straight from frozen at 400°F for about 20 to 25 minutes, or simmer them in sauce on the stovetop until heated through. Always check that they reach 165°F inside.
Can I make this costco meatball copycat recipe with ground turkey instead of chicken?
Yes, ground turkey works as a substitute and gives a similar texture, though the flavor will be a touch different. The cooking time stays about the same.
Can I cook these meatballs in a skillet instead of the oven?
Absolutely. Brown them in a skillet with a little oil over medium heat for 3 to 5 minutes per side until cooked through.
Can I make these in an air fryer?
Yes, preheat the air fryer to 400°F and cook the meatballs for 10 to 13 minutes, shaking the basket halfway through for even cooking.
Costco Copycat Meatballs Recipe
Ingredients
Method
- Preheat your oven to 400°F before you start mixing anything. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Having this ready means you can move straight from mixing to baking without the meatballs sitting out too long.
- Add the ground chicken, parmesan, breadcrumbs, eggs, milk, basil, garlic, salt, and pepper to a large bowl. Mix everything with your hands or a wooden spoon just until combined, working from the outside in so nothing sticks to the sides. I always stop mixing the second it looks even, since overworking the meat makes it tough instead of tender.
- Grab your 2 ½ tablespoon cookie scoop and portion out the mixture so every meatball starts off the same size. Roll each portion gently between your palms into a smooth ball, without pressing too hard or squeezing out the moisture. Place them on the prepared baking sheet with a little space between each one so they cook evenly on all sides.
- Slide the baking sheet into the oven and bake for about 15 minutes. Check that the internal temperature has reached 165°F with a meat thermometer before pulling them out. If you want extra color, broil for the last 2 to 3 minutes while watching closely.
- Once they’re out of the oven, let them rest for a minute or two before serving. Toss them in marinara, add them to a wrap, or serve them plain with a dipping sauce on the side. This is the point where you get to make the recipe your own.
Notes
- I always grate my own parmesan instead of using the pre-shredded kind, it melts into the mixture better and adds more flavor.
- I lightly oil my cookie scoop before portioning, since the mixture is sticky and this makes scooping so much easier.
- I let the mixed meatball mixture rest for five minutes before shaping, it seems to help the breadcrumbs absorb the milk fully.
- I bake in a single layer with space between each meatball, crowding the pan leads to uneven cooking.
- I double the batch and freeze half raw, so I always have a quick dinner ready to go.
