5 from 3 votes
Mexican Turkey Meatball Sandwiches with Avocado Smash
Bring something special to the table with this well-loved recipe.
Course:
Lunch, Dinner, Others
Cuisine:
Vegetarian
Ingredients
- 1 pound ground turkey 85% fat content
- 1 egg beaten
- ½ cup bread crumbs dried
- 2 cloves garlic minced
- ½ onion minced
- ¼ cup cilantro chopped plus ¼ cup cilantro leaves for garnish
- 2 teaspoons oregano
- 1 teaspoon cumin
- ½ cup bread crumbs dried
- 1 teaspoon kosher salt freshly ground
- 1 teaspoon black pepper freshly ground
- 1 28- ounce enchilada sauce canned
- ⅓ cup cotija cheese
- 2 avocado pitted and removed from shell, from Mexico
- 4-6 bolillo roll
- jalapeños plus 2 tablespoons of reserved juice, pickled
- onion pickled
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl mix turkey, egg, bread crumbs, garlic, onion, cilantro, spices and 1 teaspoon salt and pepper until combined, careful not to overwork the mixture. Roll meat mixture into 1-inch meatballs between palms of your hands, making 15 meatballs. Place on a baking sheet in rows of three and place in oven. Bake for 20-25 minutes or until 180 degrees internal temperature.
- Bring a large, high-sided skillet or dutch oven to medium-high heat, add enchilada sauce and bring to a medium boil. Reduce temperature to medium and add meatballs then reduce to simmer and cook for 15-20 minutes.
- In a small bowl, mash the avocados and add the reserved pickled jalapeno juice plus kosher salt to taste. Slice the rolls almost all the way in half and slather some of the mashed avocado on the buns. Top with pickled onion. Pour 1 tablespoon or so of enchilada sauce on the top half of the bun, then slice 2-3 of the meatballs in half and place on top of the avocados. Garnish with cilantro and cotija cheese plus pickled jalapeno if desired.
Cup of Yum
Nutrition Information
Serving
4g
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.