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Easy Mini Turkey Meatball Lunchbox Cups

Easy Mini Turkey Meatball Lunchbox Cups - featured image
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These Easy Mini Turkey Meatball Lunchbox Cups are packed with protein, sneak in a little grated zucchini, and freeze like a dream. They’re the perfect make-ahead lunch or snack that kids and adults love.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93/7 lean)
  • ½ cup (60g) panko breadcrumbs
  • 1 large egg, room temperature
  • ¾ cup (85g) shredded mozzarella cheese, divided
  • ¼ cup (25g) grated Parmesan cheese
  • ½ cup (75g) grated zucchini, squeezed dry
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for greasing)
  • Marinara sauce for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with olive oil or cooking spray, making sure to get into the crevices.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible.
  3. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, ½ cup of the shredded mozzarella (reserve ¼ cup for tops), grated Parmesan, squeezed-dry zucchini, minced garlic, Italian seasoning, salt, and pepper. Use your hands to mix just until combined—do not overmix.
  4. Using a 1-tablespoon cookie scoop or spoon, portion the meat mixture into the prepared mini muffin cups, filling each to the top and slightly mounded. Gently press the mixture down and smooth the tops with your fingers or the back of a spoon.
  5. Sprinkle the reserved ¼ cup shredded mozzarella over the top of each meatball cup.
  6. Bake on the middle rack for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are deep golden brown and crispy. For extra crispy edges, broil for the last 1-2 minutes, watching closely.
  7. Remove from the oven and let cool in the pan for exactly 5 minutes. Run a small, thin spatula or butter knife around the edges of each cup to loosen, then pop them out.
  8. Serve warm with marinara sauce for dipping, or let cool completely before packing for lunches or freezing.

Notes

Don’t overmix the meat mixture to avoid tough meatballs. Squeeze the zucchini very dry to prevent soggy meatballs. Let the meatballs rest in the pan for 5 minutes after baking for easy release. This recipe freezes beautifully—make a double batch. For the air fryer, cook at 375°F (190°C) for 10-12 minutes.

Nutrition

Keywords: mini turkey meatball cups, lunchbox meatballs, turkey meatball muffins, kid-friendly meatballs, meal prep meatballs, healthy lunch ideas, freezer-friendly meatballs

Find it online: https://bitefuljoy.com/easy-mini-turkey-meatball-lunchbox-cups/