Turkey Meatball Bahn Mi (VIetnamese Subs)

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DELICIOUS

Description

Ingredients

Light Mayonnaise: 2/3 Cup
Sriracha: 1 Tablespoon
Unseasoned Rice Vinegar: 1/4 Cup
Salt: 1/4 Teaspoon
Daikon, Julienned: 2 Cups
Carrots, Peeled And Julienned: 2 Cups
Egg, Beaten: 1 Large
Minced Cilantro Leaves: 1/4 Cup
Garlic, Minced: 4 Cloves
Green Onions, Finely Chopped: 1/2 Cup
Fish Sauce: 1 Tablespoon
Sriracha: 1 Tablespoon
Sugar: 1 Tablespoon
Salt: 1/4 Teaspoon
Black Pepper: 1 Teaspoon
GROUND TURKEY: 1 Pound
Soft Baguettes, Cut Lengthwise: 4 (8-Inch)
Cilantro Leaves: 1 Cup
Jalapeño Pepper, Sliced Very Thin: 1 Large

Directions

1
SRIRACHA MAYO: Mix mayonnaise and sriracha together. Cover and chill.
2
Pickled Daikon and Carrot
3
In a glass or ceramic bowl, toss the four ingredients together, coating the vegetables with the vinegar.
4
Cover and allow flavors to blend at room temperature.
5
SPICY TURKEY MEATBALLS: In a large bowl, gently mix all ingredients together. Cover and refrigerate for about 30 minutes or until mixture is well chilled.
6
Preheat oven to 350 degrees F.
7
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.)
8
Lightly spray a rimmed baking pan with nonstick cooking spray. Arrange meatballs in an even single layer on pan, about 1-inch apart.
9
Bake meatballs in a preheated oven, until lightly browned and the internal temperature reaches 165 degrees F, about 15-20 minutes.
10
ASSEMBLY: Spread a thin layer sriracha mayo on cut sides of the baguettes.
11
Drain the vegetables and add a layer of the pickled daikon and carrots.
12
Arrange hot meatballs on each sandwich.
13
Sprinkle with cilantro and jalapeño slices.