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Costco Copycat Meatballs Recipe
Ash Tyrrell

Costco Copycat Meatballs Recipe

I still remember the first time I picked up a bag of those chicken meatballs from Costco 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
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 7
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.