Mexican Turkey Meatball Sub

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Mexican Turkey Meatball Sub

Mexican Turkey Meatball Sub

Ingredients
  • 1 pound JENNIE-O Lean Ground Turkey
  • 2 tablespoons olive oil
  • 1/2 cup Panko breadcrumbs
  • 2 garlic cloves minced
  • 1/4 cup freshly chopped cilantro or parsley
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 (12 ounces) jar HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce
  • 4 French rolls, halved and split open
  • 1 8oz package Wholly Guacamole Classic dip
  • 1/2 cup crumbled Cotija cheese
  • Pickled jalapeños and cilantro leaves, for garnish
Instructions
  1. Heat oven to 375°F
  2. In large mixing bowl combine JENNIE-O® Lean Ground Turkey, olive oil, egg, breadcrumbs, garlic, cilantro or parsley, cumin and salt and pepper. Mix until combined, making certain to not pack meat too tightly while mixing. Roll mixture into 1 1/2 -inch meatballs using wet hands to reduce sticking (yields 12 meatballs). Place meatballs on a silicone baking mat or parchment paper-lined baking sheet. Bake 20 minutes or until internal temperature is 180°F.
  3. Place HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce in a large sauté pan and bring to simmer. Add cooked meatballs and simmer 10 minutes, stirring often.
  4. To assemble sandwiches, toast rolls until golden. Spread 1 tablespoon Wholly Guacamole ® Classic dip on top and bottom of each roll. Fill each roll with 4 meatballs and spoon sauce over top; sprinkle with Cotija cheese and a few pickled jalapeños and cilantro leaves.
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