From the Associated Press.
- 1 egg
- 2 tablespoons finely chopped fresh cilantro
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- Zest of 1 lime
- 1/4 cup hoisin
- 1 1/3 pounds ground turkey
- 3/4 cup panko (Japanese-style) breadcrumbs
- 4 tablespoons butter, divided
- 2 plum tomatoes, diced
- 1/2 cup creme fraiche
- 1 teaspoon hot sauce
- Four 6-inch sub rolls
Heat the oven to 425 degrees. Coat a baking sheet with cooking spray.
In a large bowl, combine the egg, cilantro, scallions, garlic, ginger, lime zest, hoisin and 1/2 tablespoon salt. Mix well. Add the turkey, then knead well with your hands until evenly mixed. Add the breadcrumbs and mix again. Form the mixture into about 20 balls.
In a large skillet over medium-high, melt 2 tablespoons of the butter. Add half of the meatballs and brown on all sides, about 5 minutes total. Transfer to the prepared baking sheet, then repeat with the remaining butter and meatballs.
Bake the meatballs for 7 to 8 minutes, or until cooked through and a thermometer inserted at the center of a meatball reads 165 F.
Meanwhile, in a small bowl mix the tomatoes, creme fraiche, hot sauce and 1/2 teaspoon of salt. Spread a quarter of the mixture down the center of each sub roll. When the meatballs are done, arrange five in each roll. Serve immediately.
Per serving: 560 calories; 27 g fat (12 g saturated fat; 43 percent calories from fat); 44 g carbohydrates; 175 mg cholesterol; 1,620 mg sodium; 39 g protein; 3 g fiber.