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
  • 1/2 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
  • 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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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 Facts
Mexican Turkey Meatball Sandwiches with Avocado Smash
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.