1. Preheat oven to 350 degrees F. In a medium skillet, heat 1 Tbs. olive oil on medium. Add 1/3 cup finely chopped shallots and 1/4 cup finely chopped red sweet pepper. Cook, stirring frequently, for 3 to 5 minutes or until tender. Remove from heat and let cool.
2. In a large bowl, combine cooked vegetables, 1/2 cup panko bread crumbs, 1 lightly beaten egg, 1/4 cup chopped fresh cilantro, 1 tsp. kosher salt, 1 tsp. chili powder, 1 tsp. lime juice, and 1/2 tsp. garlic powder. Add 1 lb. 93% lean ground turkey. Stir to combine (do not over mix).
3. Using wet hands to prevent sticking, form 12 meatballs and place them on a parchment-lined baking sheet. Bake for 25 to 28 minutes or until an instant-read thermometer registers 165 degrees F when inserted into the center of a meatball. Refrigerate for up to 4 days. Pack 2-3 meatballs per box with a cold pack or in a thermos if your child prefers them warm.