Trader Joe's Chicken Meatballs Recipe
Trader Joe’s chicken meatballs are good on their own, but homemade ones blow them out of the water!The trick is keeping them juicy, which means not overmixing the ground chicken or packing them too tightly.I like adding a bit of grated onion to the mixture—it keeps the texture light and adds extra moisture.A quick pan-sear before baking gives them a deeper color and a slight crispness on the outside.I always double the batch and freeze half so I have a quick meal ready to go later.Letting them rest for a few minutes after baking helps keep the juices inside instead of running out when you cut into them.
Ingredients
- 1 lb Trader Joe's Ground Chicken
- 1 cup Panko Breadcrumbs
- 2 Eggs
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 2 tbsp Sweet Chili Sauce
- 1/4 cup Parmesan Cheese grated
- 1 tsp Ground Ginger
- 2 tbsp Unsalted Butter
- 2 tbsp Olive Oil
Instructions
- Preheat your oven to 375°F.
- Get a large mixing bowl and combine the ground chicken, panko breadcrumbs, eggs, garlic powder, chili powder, sweet chili sauce, and parmesan cheese.
- Mix everything thoroughly to create a consistent meatball mixture.
- This helps all the flavors to blend into each bite you take.
- Shape the mixture into roughly 1-inch meatballs using your hands or a scoop.
- You should get around 20 meatballs.
- Heat a skillet over medium heat and add olive oil.
- Once hot, sear the meatballs for about 5 minutes, turning occasionally to brown them evenly.
- Transfer meatballs to a baking sheet once they're golden brown.
- Bake in the oven for about 10 minutes until fully cooked through.
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