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
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
This sponsored post is part of the Avocados from Mexico – Game Day Sweepstakes. This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook.
Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on Twitter, Facebook and Pinterest and check out Foodie Crush magazine.
Hi! I am way late to this recipe party but I came across this today and it sounds awesome! Wanted to ask a quick question about the ingredient list…. I see breadcrumbs are listed twice. Is that accurate or should there only be one entry for 1/2 C of dried breadcrumbs?
I can’t wait to get started on this tonight!
Woops! No, just one set of bread crumbs is needed!
Oh my.. This looks amazing!
Love love love….
Yum…loving the avocados.
The meatballs were terrific with pasta!
looks soo good!!
I just told my husband that I’ve never had a meatball sub and he said, “I don’t think you know what you’ve been missing.” I think I’ll skip right to your Mexican version, it sounds delish!
Love meatballs.
I could definitely go for one of those meatball sandwiches!
They look delicious!! Thanks for sharing!
love it
Yummy!!! I need a personal cook…or more time!
Oh my goodness Heidi! These look so amazing….Your shots are completely gorgeous. And I want one of these for breakfast now :)
I love avocado salad
Me encanta las recetas todo es delicioso!!!
Had this tonight! Wonderful! Thank you!
Love your recipes will make a Superbowl Sunday for sure :)
This sounds so perfect — just look at all those amazing spices in the meatballs. I don’t eat beef, so this would be perfect for me. :) Delicious!
Dang girl. I love anything with enchilada sauce and avocado smash!
This will definetly be on my list for SuperBowl Sunday
I love this Mexican Meatball idea, so inspiring. I definitely have meatballs on the brain now! I am totally making these for a Super Bowl party. I am just going to put some toothpicks and guac on the side. Yum!
Great way to go low carb too.
muy bueno, mi amiga.
I’m thinking the next time I travel I need the FoodieCrush app so I know what to cook using the local ingredients on hand. ;)
Heidi! This is outrageous. I am totally into meatballs, and made them many times last year. Tried a few different flavors but never Mexican. Adding this to our must devour this year list!!
What do you suggest instead of cilantro? I hate it. Sorry, but I do. I would like to try this, but can’t do the cilantro.
Flat leaf parsley is always a good substitution for cilantro, a nice punch of freshness.
Those sandwiches look amazing. Yum
I am ALL for the year of the meatball, bring it on!
A great recipe. I especially liked the photo with all the ingredients in the bowl–it helped me visualize better.
There is SO much to love about these gorgeous sandwiches – I just can’t tear my eyes away. Fabulous, fabulous recipe, Heidi!
I am not even kidding when I say I want to drop EVERYTHING I am doing and make these RIGHT NOW. Oh my word….delicioso! ;)
Gracias, seniorita. I wonder if you could bake that into a cookie? :)
I’m crushing SO HARD on this sandwich right now… I think I’ll have to make it this weekend!
This is one amazing sandwich! Love the turkey meatballs sitting in their sauce pic :)
Thanks! All nestled in their bed like pigs in a blanket.
Ha! I was just thinking about this. The photography is sensational and I love how multilayered and colourful the sandwich is. But it’s also still very clean… I’m imagining your plates/boards/fingers weren’t quite as immaculate once this had been scoffed?
I’ve never craved a meatball sandwich at 9:15AM before, but this looks so delish!!
Do you have a favorite brand of enchilada sauce? I find so many mediocre ones out there.
Thanks
My favorite recently is Las Palmas enchilada sauce. Just make sure you don’t get the hot version for this recipe, like I did when I was recipe testing. It will set your mouth ablaze. Their green enchilada sauce is really good too.
For the past couple of months I’ve been craving meatballs and recently made a batch but not like these. Need to try this turkey combo. Perfect for a game party!
Too bad we aren’t closer, we could yell at the television together over meatballs
I just printed your recipe. On my list of recipes to have this week. Love it all! Thanks for such, “jaw-dropping. I gotta make these meatball sandwiches!,” pix. Besos!
I love meatballs and I love avocados…and just everything about these sandwiches. Out of this world, Heidi!
Always love your photos so much, Heidi! Recipe sounds delish as well.
Thank you Louisa, your shots are always firing my flavor jets too.
This is absolutely my favorite thing in the entire world. Even though I say that about everything. THIS. IS.