© 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
2/3 c light mayonnaise
1 tbsp sriracha
1/4 c unseasoned rice vinegar
1/4 tsp salt
2 c daikon, julienned
2 c carrots, peeled and julienned
1 Large egg, beaten
1/4 c minced cilantro leaves
4 Cloves garlic, minced
1/2 c green onions, finely chopped
1 tbsp fish sauce
1 tbsp sriracha
1 tbsp sugar
1/4 tsp salt
1 tsp black pepper
1 lb GROUND TURKEY
4 (8-Inch) soft baguettes, cut lengthwise
1 c cilantro leaves
1 Large jalapeño pepper, 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 baking sheet 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.