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Easy Mini Turkey Meatball Lunchbox Cups

easy mini turkey meatball lunchbox cups - featured image

Juicy, perfectly portioned mini turkey meatballs baked in a muffin tin with marinara sauce. They stay tender even after a morning in a lunchbox, making them a kid-approved, parent-preferred solution for school lunches and quick dinners.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean recommended)
  • 1/2 cup (50g) plain breadcrumbs (Panko or gluten-free as needed)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 1 cup (240ml) marinara sauce
  • 1/2 cup (60g) shredded mozzarella cheese (optional)

Instructions

  1. Preheat oven to 400Β°F (200Β°C). Lightly grease a 24-cup mini muffin tin with non-stick spray or olive oil.
  2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, beaten egg, garlic, oregano, salt, and pepper. Add milk and mix gently with hands or a fork until just combined. Do not overmix.
  3. Portion about 1 tablespoon of the meat mixture into each muffin cup. Gently shape into small balls without pressing too firmly.
  4. Spoon about 1 teaspoon of marinara sauce over each meatball. If using, sprinkle a pinch of mozzarella on top.
  5. Bake for 15-18 minutes, until meatballs are cooked through (internal temperature 165Β°F/74Β°C) and edges are lightly browned.
  6. Let cool in the pan for 5 minutes. Gently lift out with a small spoon or butter knife.

Notes

Do not skip the milkβ€”it keeps the turkey moist. Mix gently to avoid dense meatballs. Let them rest in the pan for 5 minutes to hold their shape. These freeze beautifully for up to 3 months. For best texture, use room temperature egg and milk.

Nutrition

Keywords: mini turkey meatballs, lunchbox meatballs, kid-friendly meatballs, easy meatball recipe, baked meatballs, turkey meatball cups