Turkey Ball Sandwich

  • Servings: 1
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1 tbsp kosher salt
  • 2 garlic cloves
  • 2 tsp of oregano
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 tsp black pepper
  • 1/2 yellow onion + 1/4 onion (sauce)
  • 2 cups of precooked turkey or 1 lb
  • 2 cups chicken stock or water
  • 2 small roasted tomatoes
  • 1/2 roasted bell pepper
  • 1 clove garlic
  • 1 bay leaf
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1/4 Huajillo dried chili
  • Pinch of brown sugar


For the turkey ball, heat up oil in a saucepan on medium heat. Meanwhile combine all ingredients together into a bowl. Roll the mixture into meatball sized balls. Sear the turkey balls in the pan until golden brown. (As alternative, you can deep fry the balls.) Set aside to cool.

For the sauce, heat up 2 cups of chicken stock or water in a pot. (chicken stock will give it more flavor) Simmer on medium heat, adding the tomatoes, garlic, bay leaf, and dried chili. Simmer for about 10 minutes until the tomatoes are cooked through. Then strain out the juice in a colander. Remove the tomato skins and put all the leftover strained ingredients back into the pot. Add the onion, roasted bell pepper, salt and pepper, and brown sugar to the pot. Mash/blend it all together on medium heat. Add the turkey balls to the sauce and let it simmer and blend for 5 to 8 minutes.

For the sandwich, cut a baguette long-ways in half. Mash up the avocado and spread it across both sides of the bread. Add pickled red onions, mushrooms, pickled jalapeno, and cokija cheese. Enjoy! (Serve warm or cold)

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