- 1 pound ground turkey
- 1/4 cup prune puree
- 1/4 cup chopped canned water chestnuts
- 3 tablespoons finely chopped green onions
- 2 teaspoons fish sauce
- 1 tablespoon minced garlic
- 1 teaspoon sriracha sauce
- 1/2 teaspoon kosher salt
- 5 baguette sandwich rolls (8-10 inches long) or 4 (8-10-inch) pieces of baguette
- 2 jalapeño chiles, thinly sliced (seed if desired)
- 20 sprigs cilantro
- Sriracha mayonnaise (recipe below)
- Carrot and daikon pickles (recipe below)
In a large bowl, mix turkey, prune puree, water chestnuts, green onions, fish sauce, garlic, sriracha sauce, and salt. Chill for 30 minutes to make it easier to form into balls.
Heat oven to 350°F. Divide the meatball mixture into 20 portions. Moisten your fingers with water and gently roll the mixture into balls. Place on a rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.
Cut rolls in half horizontally and remove some of the crumbs to make room for the filling. For each sandwich, spread a thin layer of mayonnaise on the insides of 1 roll. In the bottom half of the roll, layer a few slices of jalapeño, 4 meatballs, 4 sprigs of cilantro, and 2 tablespoons pickles. Cover with top half of roll.
To make sriracha mayonnaise:
Stir together 1/2 cup low-fat mayonnaise and 1 teaspoon sriracha sauce. Refrigerate, covered.
To make carrot and daikon pickles:
Place 1/2 cup julienned carrots and 1/2 cup julienned daikon in a nonreactive bowl. In a small saucepan, heat 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon kosher salt just until sugar dissolves. Cool to room temperature and pour over carrots and daikon. Let stand at room temperature for 1 hour or refrigerate, covered, overnight. Drain before using.
- Calories 403
- Saturated Fat 2 g
- Monounsaturated Fat 4 g
- Polyunsaturated Fat 2 g
- Total Fat 16 g
- Fiber 2 g
- Protein 24 g
- Sodium 947 mg
- Cholesterol 73 mg
- Carbohydrate 42 g
- Potassium 169 mg