Costco Chicken Meatballs
These Costco Chicken Meatballs are a simple, protein-packed option made with ground chicken, parmesan, fresh basil and garlic for a savory, cheesy flavor. Baked instead of fried, they're an easy way to keep things lighter without sacrificing taste.
Make in advance for busy weeknights, meal prepping or a light lunch that delivers big flavor without a lot of extra work. While these are a copycat of Costco's Amylu chicken meatballs they are simple to customize with different herbs or cheeses to suit your taste.
For more meals with tender meatballs try our Carnivore Meatballs or Meatball Parmigiana.
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Ingredients
A short trip to the grocery store to grab all you need to make this simple meal.
See the recipe card below for the exact quantities of each ingredient.
- Ground Chicken: A lean meat with mild flavor that pairs well with many mix-ins.
- Grated Parmesan Cheese: Adds a cheesy, salty profile.
- Breadcrumbs: Helps to hold the meatball's shape and gives them a bit more substance.
- Eggs: Acts as a binder to keep the meatballs together.
- Fresh Basil: Enhances the flavors and balances the parmesan cheese, while also creating a fresh profile.
For this recipe, you'll want to have on hand a large baking sheet, mixing bowl, measuring cups and spoons, and a 2 ½ tablespoon cookie scoop.
Variations
- Meat Swap: Try ground turkey, pork or beef to mix up the flavor.
- Breadcrumbs: Use panko for extra crunch or almond flour for a low-carb alternative.
- Gluten-Free: Sub for gluten free breadcrumbs.
How to Make Costco Chicken Meatballs
These come together so simply in one bowl.
Preheat oven to 400F and lightly spray a baking sheet with non-stick spray.
Add all ingredients to a large bowl and mix until fully incorporated, lightly squishing the meat mixture together to infuse the flavors.
Using a 2 ½ tablespoon cookie scoop, roll into uniform meatballs and place on prepared sheet.
Bake for 15 minutes, or until cooked through and reaching an internal temperature of 165F.
Cool slightly and serve warm.
Hint: Use a cookie scoop to ensure a more even portion that helps them cook more evenly.
Recipe Tips
- Don't Overmix: Mixing just until combined keeps them tender. Apply light pressure when mixing the meat through your hands to blend all the ingredients together.
- Chill the Mixture: Letting the mixture rest in the fridge for 10-15 minutes can help make shaping easier.
- Apply Light Pressure: When rolling make sure you press with a light-firmness to ensure they stay moist when baking.
- Check Internal Temp: An internal thermometer should read 165F for doneness.
- Double the Batch: These freeze well, so make extras for quick meals later.
Our Chicken Ricotta Meatballs are another reader favorite around here.
More Mains
Storage Instructions
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: You can freeze meatballs cooked or uncooked by lining them on a baking sheet until frozen, then transferring to a freezer-safe bag or vacuum-sealing. Store for up to 6 months.
- Reheating: Thaw in the fridge overnight and reheat in the microwave or stovetop in a sauce until warmed through; or bake according to the recipe card.
Serving Suggestions
- Vegetable Sides: Serve alongside our Sauteed Green Beans, Brussels Sprouts, Roasted Carrots, Green Bean Casserole or a creamy, Mashed Potatoes.
Costco Chicken Meatballs Frequently Asked Questions
Yes! You can prepare the meatball mixture a day ahead and store it in the fridge before baking.
Yes, you can pan-fry them in a little olive oil over medium heat, turning occasionally until fully cooked.
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Costco Chicken Meatballs
Equipment
- Baking Sheet
- Mixing Bowl
- Measuring Cups and Spoons
- 2 ½ Tablespoon Cookie Scoop
Ingredients
- 2 lb ground chicken
- 1 cup parmesan cheese grated
- 1 cups breadcrumbs plain
- 2 large eggs
- ¼ cup whole milk
- 6 tablespoon fresh basil
- 2 tablespoon garlic minced
- 2 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 400F and lightly spray a baking sheet with non-stick spray.
- Add all ingredients to a large bowl and mix until fully incorporated, lightly squishing the meat mixture together to infuse the flavors.
- Using a 2 ½ tablespoon cookie scoop, roll into uniform meatballs and place on prepared sheet.
- Bake for 15 minutes, or until cooked through and reaching an internal temperature of 165F.
- Cool slightly and serve warm.
Notes
- Use a Cookie Scoop: To ensure a more even portion that helps them cook more evenly.
- Don't Overmix: Mixing just until combined keeps them tender. Apply light pressure when mixing the meat through your hands to blend all the ingredients together.
- Chill the Mixture: Letting the mixture rest in the fridge for 10-15 minutes can help make shaping easier.
- Check Internal Temp: Meatballs should reach an internal temperature of 165F for doneness.
- Double the Batch: These freeze well, so make extras for quick meals later.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: You can freeze meatballs cooked or uncooked by lining them on a baking sheet until frozen, then transferring to a freezer-safe bag or vacuum-sealing. Store for up to 6 months.
- Reheating: Thaw in the fridge overnight and reheat in the microwave or stovetop in a sauce until warmed through; or bake according to the recipe card.
Nutrition
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These sound so good! Love how tender and cheesy they are, plus baking them makes them so much healthier!
Thank you. We really enjoy these ones, and you are right - baking makes them healthier!