Hoisin Turkey Meatball Subs
Pro tip: Make a double batch of the pickled carrots to toss into green salads or use as a garnish for fish tacos.
Photography by Christopher Testani
Recipe by Renae E. Wilson
Start to Finish: 30 minutes (plus chilling) | Servings: 5 |
Ingredients
- 1/2 cup rice vinegar
- 5 serrano chiles, finely chopped
- 2 tsp. honey
- 3 cloves garlic
- 1 cup shredded carrots
- 1 lb. ground turkey
- 1 tbsp. finely chopped peeled fresh ginger
- 5 tbsp. hoisin sauce
- 5 brioche buns, toasted and buttered
- Fresh herbs (such as mint, cilantro, and basil), for serving
Preparation
Preheat oven to 375°. In small pot, bring rice vinegar, 2 chiles, honey, 1 clove garlic, and 1 tsp. salt to a simmer over medium heat. Remove from heat and add carrots. Chill 30 minutes. Meanwhile, in bowl, mix turkey, ginger, remaining garlic and chiles, 1 tbsp. hoisin, and 1/2 tsp. salt. Shape into 20 two-inch meatballs; transfer to large rimmed baking sheet lined with foil. Bake 15 minutes. Remove from oven; drizzle meatballs with 2 tbsp. hoisin. Broil until browned and bubbly, 3 to 5 minutes. Divide meatballs among buns. Top with remaining 2 tbsp. hoisin, drained carrots, and herbs.
