© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c mayonnaise
3 tbsp sriracha
3/4 c unseasoned rice vinegar
1 tsp kosher salt
6 c daikon, julienned
6 c carrots, peeled and julienned
3 Large eggs, beaten
3/4 c minced cilantro leaves
10 Cloves garlic, minced
1-1/2 c green onions, finely chopped
3 tbsp fish sauce
3 tbsp sriracha
3 tbsp sugar
1 tsp kosher salt
1 tbsp black pepper
3 lbs GROUND TURKEY
12 (8-Inch) soft baguettes, cut lengthwise
3 c cilantro leaves
3 Large jalapeño peppers, sliced very thin
Sriracha Mayo:
Mix mayonnaise and sriracha together.
Cover and chill.
Pickled Daikon and Carrots:
In a non-reactive bowl, toss the four ingredients together, coating the vegetables with the vinegar.
Cover and allow flavors to blend at room temperature.
Spicy Turkey Meatballs:
Gently mix all ingredients together. Cover and refrigerate for about 30 minutes or until mixture is well chilled.
Using a 1/4 cup ice cream scoop, portion a level scoop of the mixture for each meatball. (Fill the scoop only to the edge of the scoop, not a heaping scoop.)
Lightly spray hotel pans with nonstick cooking spray. Arrange meatballs in an even single layer on pans, about 1-inch apart.
Bake meatballs in a 350 degree F preheated oven, until lightly browned and the internal temperature reaches 165 degrees F, about 15-20 minutes.
Assembly and Service:
Spread a layer sriracha mayo on cut sides of the baguettes.
Drain the vegetables and add a layer of the pickled daikon and carrots.
Arrange hot meatballs on each sandwich.
Sprinkle with cilantro and jalapeño slices.