Meatball Pasta Lunchboxes

Approx. Time:

45 min

Servings:

2 lunchboxes (kid or adult portions)

Packing balanced lunches doesn’t have to be boring! These Meatball Pasta Lunchboxes are one of my favorite ways to prepare a hearty, colorful, and nutritious meal ahead of time. They’re simple enough for busy weekdays, but still feel homemade and comforting. Juicy meatballs baked and simmered in marinara sauce, paired with buttery garlic pasta, give you the cozy flavors of an Italian dinner, but in a portable, ready-to-go form.

To keep things balanced, I always like to add a fresh vegetable and a fruit—here I chose broccoli for a dose of greens and sweet, juicy mango for a refreshing finish. The combination of protein, carbs, veggies, and fruit makes these lunchboxes both filling and energizing.

These work beautifully for kids’ school lunches (yes, even the broccoli usually gets eaten when it’s packed alongside pasta and meatballs!) and are equally great for adults who want to skip takeout and have something satisfying at work. They can be made the night before, stored in the fridge, and enjoyed cold or reheated.

If you’re looking for a meal prep idea that the whole family will love, this is definitely one to try!

Ingredients:

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For the Meatballs (makes ~12 small meatballs):

½ lb (225 g) ground beef or turkey
1 egg
¼ cup breadcrumbs
2 tbsp grated Parmesan
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
1 cup marinara sauce (jarred or homemade)

For the Pasta:

2 cups cooked penne pasta (about 1 cup dry)
1 tbsp butter
1 garlic clove, minced
Salt & pepper to taste

For the Veggies & Fruit:

1 cup broccoli florets, lightly steamed
1 cup diced mango (fresh or thawed from frozen)

Instructions

1. Make the Meatballs

Preheat oven to 400°F (200°C).
In a bowl, mix ground meat, egg, breadcrumbs, Parmesan, garlic, salt, and pepper.
Roll into ~12 small meatballs and place on a parchment-lined baking sheet.
Bake 18–20 minutes until cooked through.
Heat marinara sauce in a small saucepan. Toss meatballs in the sauce until coated.

2. Cook the Pasta

Boil pasta according to package directions. Drain.
In a skillet, melt butter and sauté garlic for 30 seconds.
Toss pasta in garlic butter. Season with salt and pepper.

3. Steam the Broccoli

Steam broccoli florets for 3–4 minutes until bright green and just tender.

4. Assemble the Lunchboxes

In each lunchbox:

6 meatballs with marinara
1 cup garlic-butter pasta
½ cup steamed broccoli
½ cup diced mango

Let everything cool before sealing the boxes to avoid condensation.

Estimated Nutrition

Per lunchbox:

Calories: 520 kcal
Protein: 28 g
Carbohydrates: 52 g
Fat: 20 g
Fiber: 6 g
Sugar: 12 g

(Macros are approximate and may vary based on ingredients used.)

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”