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Easy Mini Turkey Meatball Lunchbox Cups

mini turkey meatball lunchbox cups - featured image

These mini turkey meatball cups are protein-packed, kid-approved, and perfect for meal prep. Made in a muffin tin with a secret ingredient (grated zucchini) for moisture, they’re delicious warm or cold and freeze beautifully.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1/2 cup (60g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (about 60g) grated zucchini, squeezed dry
  • 1 large egg
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for greasing)
  • Optional: 1/2 cup (120ml) marinara sauce for dipping

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Grate 1 medium zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and twist tightly over the sink to squeeze out as much liquid as possible.
  3. Generously grease a 12-cup standard muffin tin with olive oil or cooking spray.
  4. In a large mixing bowl, combine the ground turkey, squeezed zucchini, breadcrumbs, Parmesan, beaten egg, minced garlic, oregano, salt, and pepper. Mix with your hands just until everything is combined—do not overmix.
  5. Using a 2-tablespoon cookie scoop or spoon, divide the mixture evenly among the 12 muffin cups, filling each to the top.
  6. With slightly damp fingers, gently press down on each portion to flatten slightly to about 1/2 inch thick.
  7. Bake on the middle rack for 18-20 minutes, until the tops are golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove from the oven and let the meatball cups rest in the tin for 5 minutes. Run a butter knife around the edges and gently lift them out. Transfer to a cooling rack to cool completely before storing.

Notes

Squeeze the zucchini very dry to avoid soggy meatballs. Do not overmix the meat. Let the meatball cups rest in the pan for 5 minutes after baking. These taste even better the next day. Freeze for up to 3 months.

Nutrition

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