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Easy Mini Turkey Meatball Lunchbox Cups: 10-Min Prep

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These Easy Mini Turkey Meatball Lunchbox Cups are tender, flavorful, and sturdy enough to survive a backpack toss. Perfect for meal prep, they come together in just 10 minutes of prep and bake quickly, making lunch packing a breeze.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean preferred)
  • ½ cup (60g) breadcrumbs (plain or Italian-style)
  • ¼ cup (25g) grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil (for greasing)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin generously with olive oil or cooking spray.
  2. In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, dried oregano, salt, and pepper. Mix gently with your hands or a fork until just combined. Do not overmix.
  3. Scoop about 1 tablespoon of the mixture and roll it into a small ball. Place it into a greased muffin cup. Repeat with the remaining mixture, filling all 24 cups.
  4. Bake for 12-15 minutes, or until the meatball cups are cooked through and lightly golden on top. The internal temperature should reach 165°F (74°C).
  5. Let the meatball cups cool in the tin for 5 minutes. Then, gently run a small knife or offset spatula around the edges to loosen them, and lift them out.
  6. Transfer to a wire rack to cool completely if packing for lunches, or serve warm.

Notes

Don’t overmix the meatball mixture to keep them tender. Grease the muffin tin well to prevent sticking. Let the meatballs rest in the tin for 5 minutes after baking for easier removal. If the mixture feels too wet, add another tablespoon of breadcrumbs; if too dry, add a tablespoon of milk or water. These freeze well for up to 3 months.

Nutrition

Keywords: mini turkey meatballs, lunchbox cups, meal prep, easy turkey meatballs, kid-friendly, healthy lunch