Enjoy a zesty twist on the classic meatball sandwich. Juicy turkey meatballs seasoned with garlic and ginger are nestled in soft brioche buns and topped with fresh cucumber and herbs. It's a quick, flavorful meal that brings gourmet flair to your table.
1 bunch of fresh cilantro
3 teaspoons fish sauce
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons olive oil
1/2 cup mayonnaise
1 cucumber, sliced
1 red onion, thinly sliced
2 tablespoons minced cilantro (reserve from 1 bunch)
1/4 cup mint leaves, finely sliced
Finely mince the bunch of cilantro, reserving 2 TBSP for garnish.
In a large mixing bowl, mix ground turkey, fish sauce, brown sugar, cornstarch, ginger, garlic. Season with salt & pepper. Form into 12 meatballs.
In a large skillet with a lid, heat oil over medium-high heat and add the meatballs. Sear each side – about 2 mins per side or until golden brown.
While the meatballs are searing, follow the package instructions to heat the Potato Wedges
Add 2 tablespoons water and cover with the lid. Let the meatballs cook for 5 minutes. Uncover, flip, and cook for another 5 minutes or until the meatballs are cooked through to an internal temperature 165 F.
Spread some mayo on the inside of the Brioche Hotdog Buns, then top with meatballs, sliced cucumber, sliced shallot, cilantro and mint.
Sprinkle with some Sweet Basil & Garlic Blend and serve warm with the heated Potato Wedges.
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