Cuban Turkey Meatball Sandwich
with mojo slaw and sweet plantains
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Eggs, Wheat, Soy
Chef
Patrick Le Beau
In Your Box (serves 2)
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½ oz. Chipotle Mayonnaise
- 12 oz. Sliced Plantains
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2 French Roll
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¼ cup Italian Breadcrumbs
- 4 oz. Slaw Mix
- 12 oz. Ground Turkey
- 1 tsp. Mojito Lime Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories991
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Carbohydrates114g
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Fat37g
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Protein44g
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Sodium1524mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Making the Meatballs
combine mojito mix, ground turkey, italian breadcrumbs, ¼t salt and a pinch of pepper form into 8 golf ball sized balls in a medium saute pan, heat 2t olive oil over medium high heat place meatballs in pan and brown on 2 sides, 2 minutes per side transfer to prepared sheet and place in oven at 400 bake for 12-14 minutes until 165
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2 Frying the plantains
When there is about 6 minutes left on the meatballs heat a medium saute over medium heat and add 1T olive oil press plantains slightly so they are flattened to fry place flat side down and allow to sear for 1-2 minutes until golden brown, flip and sear on other side remove from pan and season with 1/8 t salt and a pinch of pepper
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3 Assemble the Sandwich
place 4 meatballs on the bottom of each bun and top with slaw
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