Enter Avocado from Mexico’s Game Day Sweepstakes via FoodieCrush here. See what you might win and details at the bottom of this post.
I’m just saying it now. So get out your cute little Moleskins, grab a pen and take heed.
2013 is the year of the meatball.
No matter it’s nationality—Italian, Swedish, Vietnamese, Greek, every country has it’s version of meatballs—the meatball is a ubiquitous culinary staple that is the figurehead of basic, down-to-earth, comfort food. In. My. Mouth.
The meatball has even made its way into popular culture, including as the title of one of my all-time favorite movies now being made into a T.V. series by none other than the creator of Friday Night Lights (I’m so ready to discover who will become my new Riggins, IF, and that’s a big IF, he can be replaced.) Are you ready for the summer? Are you ready for the good times? Ah, yes, about now I certainly am.
Then of course there’s one of my Smudge’s fave movies, Adam Sandler’s beloved dog and describing the scope of Snooki’s Jersey Shore problems. Is Jersey Shore even worth referring to as ‘popular culture’ anymore?
I’m betting you’ll be seeing a few meatballs tossed around the old FoodieCrush blog in the coming months, including a round-up that will become your go-to guide for all things meatball-esque.
But in the meantime, I’m working on a Mexican-inspired version, one I dreamed up while basking on Secreto Beach over Newy Years at our rented house (we were in the Fish Villa) outside Playa del Carmen.
Hey ya’ll above the equator, have I made ya’ jealous yet?
For the family vacation, I took charge of the cooking duties, not because I don’t have a family of amazing cooks but because I hate clean-up duties, plus I was absolutely inspired by the foodie ingredients we discovered in the town of Playa del Carmen.
We succumbed to a visit to Walmart since it was the suggestion of the 21-year-old-driver who trolleyed us from the airport, and hey, we’re in Mexico and my beloved Costco was in the other direction, and we didn’t know where the nearest small-town local market was.
Walmart. It was crazy. Crazier than the usual Walmart spectacle. Another vision to commit to the no-bueno-Walmart-experience.
After 2 hours trolling the aisles we discovered a plethora of tequila varieties, only one brand of tortilla chips and some chick who tried to muscle me out of the way while searching for the perfectly ripest Avocados from Mexico, who I later spotted pushing her car through the parking lot—KARMA!—we made our way out to the car with two shopping carts full of deliciousness to fill us for what a normal family might feed on for a week. For our gourmands, this load would happily last for just a few days.
As with most of my vacations, much of my enjoyment comes from eating—and cooking—the local flavors. From which certainly inspired these Mexican Turkey Meatball with Avocado Smash Sandwich.
I love turkey, especially in meatballs when I’m watching the numbers on the scale. Even when I’m watching my weight, I veer away from the leanest grinds of turkey, opting for at least 15% fat so to create a juicy and flavorful ball. Chiles, garlic, a little onion and Mexican spice certainly lend to the mex flavor and when steeped in enchilada sauce, and garnished with Avocados from Mexico plus pickled onions and jalapenos, YOU my friends have an amazing meatball sandwich.
The other key to this recipe is the bread. If you can, try and find a Mexican roll, like these bolillos, that are soft on the inside, sturdy on the outside. And delicious in between.
Mexican Turkey Meatball Sandwiches with Avocado Smash
- 1 pound ground turkey 85% fat content
- 1 egg beaten
- ½ cup dried bread crumbs
- 2 cloves garlic minced
- ½ onion minced
- ¼ cup cilantro chopped plus ¼ cup cilantro leaves for garnish
- 2 teaspoons oregano
- 1 teaspoon cumin
- ½ cup dried bread crumbs
- 1 teaspoon each kosher salt and freshly ground pepper
- 1 28- ounce can enchilada sauce
- ⅓ cup cotija cheese
- 2 Avocados from Mexico pitted and removed from shell
- 4-6 bolillo rolls
- pickled jalapenos plus 2 tablespoons of reserved juice
- pickled onions
- Preheat oven to 375 degrees F.
- In a large bowl mix turkey, egg, bread crumbs, garlic, onion, cilantro, spices and 1 teaspoon salt and pepper until combined, careful not to overwork the mixture. Roll meat mixture into 1-inch meatballs between palms of your hands, making 15 meatballs. Place on a baking sheet in rows of three and place in oven. Bake for 20-25 minutes or until 180 degrees internal temperature.
- Bring a large, high-sided skillet or dutch oven to medium-high heat, add enchilada sauce and bring to a medium boil. Reduce temperature to medium and add meatballs then reduce to simmer and cook for 15-20 minutes.
- In a small bowl, mash the avocados and add the reserved pickled jalapeno juice plus kosher salt to taste. Slice the rolls almost all the way in half and slather some of the mashed avocado on the buns. Top with pickled onion. Pour 1 tablespoon or so of enchilada sauce on the top half of the bun, then slice 2-3 of the meatballs in half and place on top of the avocados. Garnish with cilantro and cotija cheese plus pickled jalapeno if desired.
This recipe is one I’ll definitely pull out for my Superbowl celebration arsenal. Football. Meatball. I am nothing if not a lover of puns. And I have something to make your love of meatballs—and football—even fonder.
Avocados from Mexico has teamed up (get it: ‘teamed up) with 6 bloggers to each give away a Game Day Sweepstakes Prize Packages. Yep, that means there will be SIX WINNERS of SIX SWEEPSTAKES PACKAGES!
Here’s what each sweepstakes package includes:
1. A 16 GB iPad2
2. A $100 gift card compliments of Avocados from Mexico
3. A KitchenAid® Hand Blender
4. A cloth tortilla warmer, lemon/lime squeezer, and tortilla press from IMUSA
5. An author-signed Muy Bueno Cookbook
Enter to win via FoodieCrush on the Avocados from Mexico site to qualify for the sweepstake items.
Use this link to enter the Game Day Sweepstakes for your FoodieCrush entry from 12:00 AM January 14, 2013 to 11:59 PM January 20, 2013.
For 6 total opportunities to win, visit each of the food bloggers’ sites on the dates listed below and enter via the Game Day Sweepstakes links on their blogs.
FoodieCrush and Scarletta Bakes (12:00 AM January 14 to 11:59 PM January 20)
Cookie & Kate and Taste & Tell (12:00 AM January 21 to 11:59 PM January 27)
Muy Bueno Cookbook and Fritos & Foie Gras (12:00 AM January 28 to 11:59 PM February 3)
The winner of the FoodieCrush sweepstakes prize package will be announced on this post within 24 hours after the game on Super Bowl Sunday.
Entries made via the comment section on this site will not be considered. All participants must register on the AFM site to qualify for the sweepstake items. Enter here.
There will be a total of six winners with one winner chosen with random.org. Winners name will be posted on this page and is valid in the U.S.A. only.
Winner will be notified by email within 24 hours after the Superbowl game by 12:00 am M.S.T.on February 4, 2013.
Winner must reply within 48 hours or a new winner will be chosen.
Register to receive delicious recipes from Avocados from Mexico.