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Easy Mini Turkey Meatball Lunchbox Cups

mini turkey meatball lunchbox cups - featured image

These mini turkey meatball cups are tender, flavorful, and perfect for lunchboxes. Made with simple ingredients and baked in a mini muffin tin, they’re a quick, healthy, and kid-friendly meal prep solution.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1/2 cup (60g) breadcrumbs (plain or Italian-style; panko recommended)
  • 1 large egg, room temperature
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (40g) finely grated onion
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (plus more for greasing)
  • Optional: marinara sauce for dipping

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Grease a 24-cup mini muffin tin with olive oil.
  3. Grate the onion using the small holes of a box grater directly into a large mixing bowl; do not drain the juices.
  4. Add ground turkey, breadcrumbs, egg, Parmesan, garlic, oregano, salt, pepper, and olive oil to the bowl. Mix with your hands until just combined.
  5. Using a 1-tablespoon cookie scoop or two spoons, drop a small ball of the mixture into each greased muffin cup, filling almost to the top.
  6. Gently press the meat mixture into the cups with your fingertips or the back of a spoon, forming slightly domed tops. Do not pack too tightly.
  7. Bake on the middle rack for 15-18 minutes, until edges are golden brown and internal temperature reaches 165°F (74°C).
  8. Cool in the pan for 5 minutes, then gently remove with a small offset spatula or butter knife. Transfer to a wire rack to cool completely if meal prepping.

Notes

For best moisture, use 93% lean ground turkey. If using 99% lean, add an extra tablespoon of olive oil. Let the cups rest in the pan for 5 minutes before removing to prevent crumbling. These freeze beautifully for up to 3 months.

Nutrition

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