Serves: 4 (16 Meatballs)
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (Turkey Meatballs)
1 lb (454 g) Ground Turkey
½ cup (64 g) Dried Bread Crumbs
1 Egg
2 tablespoons (30 g) Onion, diced (½ small onion)
1 tablespoon (14 g) Garlic, minced (3 cloves)
2 tablespoons (4 g) Fresh Parsley, chopped
1 Red Chili Pepper, finely chopped optional or as desired
1 teaspoon (5 ml) Worcestershire Sauce
1 teaspoon (1 g) Dried Oregano
¼ teaspoon (2 g) Salt
2 tablespoons (30 ml / 1 oz) Olive Oil for cooking
Ingredients (Pickled Vegetables)
½ large (120 g) Carrot, julienned
½ small (120 g) Red Onion, julienned
2–3 (100 g) Napa Cabbage Leaves, thinly sliced diagonally
1½ cups (375 ml / 12 oz) Pure White Vinegar
¼ cup (50 g) Granulated White Sugar
1 teaspoon (5 g) Salt
1 Red Chili Pepper, thinly sliced
Ingredients (Other)
4 Sub Buns
1 bottle (355 ml) VH® Teriyaki Stir-Fry Sauce
2 tablespoons (30 ml / 1 oz) Sriracha
Preparation:
1. Preheat the oven to 400°F (200°C).
2. Add carrots, red onion, and napa cabbage leaves into a 650-ml or large mason jar/heat-safe jar.
3. In a medium saucepan, combine vinegar, sugar, salt, and chili peppers; bring to a boil, stirring to ensure sugar and salt fully dissolve.
4. Once salt and sugar are dissolved, pour over vegetables. Set aside and let cool to room temperature. Let vegetables pickle for at least half an hour.
5. In a large bowl, combine ground turkey, bread crumbs, egg, onion, garlic, parsley, red chili pepper, Worcestershire sauce, oregano, and salt. Mix well, and shape into balls little larger than ping-pong balls.
6. Combine VH® Teriyaki Stir-Fry Sauce and sriracha. Set aside.
7. Heat olive oil in a large skillet over medium-high heat. Add the meatballs (work in batches if necessary) until browned on all sides about 1–2 minutes each side. Once browned, add sauce, cover skillet, and place in the oven for an additional 10–15 minutes or until an internal temp of 165°F is reached.
8. Remove from the oven and assemble sandwiches as desired.
*An alternate protein is to sub the ground turkey for 50% ground beef, 50% ground pork.