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Healthy High-Protein Turkey Meatball Snack Cups Easy Baked

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These Healthy High-Protein Turkey Meatball Snack Cups are baked in a mini muffin tin for perfectly portioned, crispy-edged cups with a tender, juicy center. Each cup packs around 12 grams of protein, making them a satisfying snack or meal prep staple.

Ingredients

Scale
  • 1 lb ground turkey (93/7 or 99/1)
  • 1/3 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • Olive oil spray (for greasing)
  • 1/2 cup marinara sauce (for dipping, optional)
  • 1/4 cup plain Greek yogurt (for ranch dip, optional)
  • 1 teaspoon ranch seasoning (for ranch dip, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven and allow it to fully preheat for about 15 minutes.
  2. Spray a 24-cup mini muffin tin generously with olive oil spray, ensuring all cups are well coated.
  3. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, grated Parmesan, garlic powder, onion powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Use your hands to mix gently until just combined, about 30 seconds. Do not overmix.
  4. Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb moisture.
  5. Using a 1-tablespoon cookie scoop or two spoons, portion the mixture into the prepared mini muffin cups, filling each cup almost to the top with a slight mound. Do not press down.
  6. Place the mini muffin tin on a baking sheet and bake for 12 to 15 minutes, until golden brown on top and the edges pull away from the cups. The internal temperature should reach 165°F (74°C).
  7. Remove from the oven and let the meatball cups cool in the tin for 5 minutes. Then, gently loosen each cup with a small spoon or offset spatula and transfer to a wire rack or plate.
  8. Serve warm or at room temperature. For storage, let cool completely before refrigerating or freezing.

Notes

For juicier meatballs, use 93/7 ground turkey. If using 99/1, add 1 tablespoon olive oil. Do not overmix the meat mixture to avoid dense meatballs. Let the mixture rest for 5 minutes before scooping for better texture. For consistent cooking, use a cookie scoop. Check internal temperature with a meat thermometer; turkey must reach 165°F. Let meatballs rest in the tin for 5 minutes after baking to firm up and release easily. These freeze well for up to 3 months.

Nutrition

Keywords: turkey meatball snack cups, high protein snack, healthy snack, meal prep, mini meatballs, baked turkey meatballs

Find it online: https://piperplate.com/healthy-high-protein-turkey-meatball-snack-cups-easy-baked/