Totally made this recipe up and am pretty happy with it! Decided to whip these up for my husband and his two friends who were doing work fixing our roof on Saturday. I actually used two packages of meat (1 ground turkey, 1 turkey breast) and then divided the mixture in half. Some were doctored up for the banh mi; others became Aunt Barb meatballs. If you’re only interested in the banh mi, feel free to just use ground turkey – the turkey breast dries out pretty easily, so I wouldn’t recommend only using that.
1 package ground turkey
1 package ground turkey breast
two slices white bread, pulsed in food processor to become crumbs and softened with milk
salt and pepper
2 eggs, beaten lightly
1/2 cucumber, sliced
leftover basil mayo (regular would be fine)
2 jalapenos, sliced
1 onion, sliced
Preheat oven to 375. Combine carrots and onion and marinade in rice vinegar and a little salt. Set aside.
Combine turkey meat, bread crumbs, eggs, salt and pepper and mix together. Separate mixture into two (use half of it to make meatballs for another purpose). Add mint and basil, as well as a few splashes of fish sauce, to half of the meatball mixture. Form into small meatballs (I think I made about 18 total).
Cook meatballs in oven for about 35 minutes, or until cooked through. Prep other ingredients while they are cooking. For last five minutes, toast baguette in oven.
Cut baguette in 4. To assemble banh mi, spread bread with mayo, and top with meatballs, pickled veggies, jalapeno, cilantro and cucumber. I found putting the veggies on the bottom kept the sandwiches together more easily.