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Easy Freezer-Friendly Mini Turkey Meatball Snack Cups

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These mini turkey meatball snack cups are a grab-and-go freezer staple made with simple ingredients. Perfect for busy weeknights, after-school snacks, or quick lunches, they’re packed with flavor and freeze beautifully for up to three months.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1/2 cup (60g) breadcrumbs (plain or Italian-style)
  • 1 large egg, at room temperature
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil (for greasing)
  • 1 cup (240ml) marinara sauce
  • 1/2 cup (60g) shredded mozzarella cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Lightly grease a 24-cup mini muffin tin with olive oil using a paper towel.
  2. In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, minced garlic, dried oregano, salt, black pepper, and onion powder. Mix gently with your hands until just combined (about 30 seconds). Do not overmix.
  3. Using a 1-tablespoon cookie scoop, portion the mixture into 24 mini meatballs. Roll each lightly between your palms to form a smooth ball.
  4. Place one meatball into each greased cup of the muffin tin. Do not press them down.
  5. Spoon about 1 teaspoon of marinara sauce over each meatball.
  6. Place the muffin tin on a baking sheet and bake for 15 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  7. If using mozzarella, sprinkle a little on top of each meatball cup. Return to the oven for 2-3 minutes, until the cheese is melted and bubbly.
  8. Let the meatball cups rest in the pan for 5 minutes. Use a small spoon or offset spatula to gently lift them out.
  9. If freezing, let them cool completely on a wire rack before packaging.

Notes

Don’t overmix the meat to keep meatballs tender. Use a cookie scoop for uniform size and even cooking. Let meatballs rest after baking for 5 minutes to set. Cool completely before freezing to prevent ice crystals. For best results, use 93% lean ground turkey. Reheat straight from frozen in microwave (1-2 minutes), oven (350°F for 10 minutes), or air fryer (350°F for 5 minutes).

Nutrition

Keywords: turkey meatballs, mini meatballs, freezer-friendly, snack cups, meal prep, kid-friendly, healthy snack, easy recipe

Find it online: https://sparklechew.com/easy-freezer-friendly-mini-turkey-meatball-snack-cups-recipe/