Easy Mini Turkey Meatball Cups: Best Lunchbox Recipe
These mini turkey meatball cups are perfectly portable, protein-packed, and ideal for lunchboxes. Made with simple ingredients and baked in a muffin tin, they’re juicy, flavorful, and a crowd-pleaser for kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 cups (4 servings of 3 cups each) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound ground turkey (93/7 lean-to-fat ratio)
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese (low-moisture, part-skim)
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons milk (any kind)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing the muffin tin)
- Optional: 1/4 cup finely chopped onion
- Optional: 1/4 cup finely chopped fresh parsley
- Optional: 1 teaspoon Italian seasoning
- Optional: Pinch of red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Generously grease a 12-cup standard muffin tin with olive oil.
- In a large mixing bowl, combine the panko breadcrumbs and milk. Let them sit for 2-3 minutes until the breadcrumbs absorb the milk and become paste-like.
- Add the ground turkey, mozzarella, Parmesan, beaten egg, minced garlic, oregano, salt, and pepper to the bowl with the breadcrumb mixture. If using optional ingredients, add them now. Mix with your hands just until everything is combined, about 30 seconds.
- Portion the mixture into the prepared muffin tin using a 2-tablespoon cookie scoop or spoon, dividing evenly among the 12 cups. Gently shape them into domes on top without pressing too firmly.
- Bake for 20-22 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The tops should be golden brown and the edges crispy.
- Let the cups cool in the pan for 5 minutes. Run a butter knife around the edges of each cup to loosen them, then gently lift them out with a fork or small spatula. Transfer to a cooling rack to cool completely if storing, or serve warm.
Notes
For gluten-free, use gluten-free breadcrumbs or crushed pork rinds. For dairy-free, use nutritional yeast instead of Parmesan and dairy-free shredded cheese. The cups freeze well for up to 3 months. Reheat in microwave for 30-45 seconds or in a 350°F oven for 10 minutes.
Nutrition
- Serving Size: 3 cups
- Calories: 110120
- Sugar: 0.5
- Sodium: 200250
- Fat: 56
- Saturated Fat: 23
- Carbohydrates: 34
- Fiber: 0.5
- Protein: 1214
Keywords: mini turkey meatball cups, lunchbox recipe, turkey meatballs, meal prep, kid-friendly, healthy meatballs, easy dinner