Turkey Meatball Bánh Mì (Vietnamese Subs)

Culinary Setting
Home
Meal Type
Lunch
Difficulty
Medium
Time
40 MIN
Servings
4
Cooking Style
Bake
Product
Ground Turkey

Ingredients

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

Directions

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.