This past week I’ve been doing a countdown of popular favorites from my blog throughout 2014, along with other fellow bloggers found at Fantastical Sharing of Recipes and The Secret Recipe Club.

I totally bypassed day 6, which was targeted towards readers’ favorites. Rather than post those over again, please see them here on Breakfasts, Crockpot Dishes, Main Dishes, Snacks and Appetizers, and Desserts.

Well today is day 7 and I get to “pick my poison”. My poison is one of my original “readers’ favorites” – recreated.

I recreated my original Korean BBQ Beef Sandwiches into a delicious Korean BBQ Meatball Sandwich, featuring lean ground turkey and Gourmet Garden’s lightly dried herbs and pastes.

I found it extremely difficult not to inhale this sandwich. It was that good. The freshness of herbs and crunchy vegetables in this saucy sandwich make it extra tasty.

Notes of ginger, lemon grass, and chili pepper by Gourmet Garden’s line of fresh pastes are laced into every meatball and mixed into sweet Korean BBQ sauce.

And all with the touch of one hand. Gourmet Garden products are so convenient and easy to use, no chopping or measuring is required. You can even cook with a baby on one arm and your spices in the other! I mixed and scooped these meatballs with only one hand!

I think this sandwich is soon to be another reader favorite. And so easy to make too!

Korean BBQ Meatball Sandwiches

Ingredients:

Meatballs:
20 oz ground turkey
2 Tb fish sauce
1 Tb soy sauce
1 tsp gourmet garden ginger
1 tsp gourmet garden lemon grass paste
1/2 tsp gourmet garden chili pepper
1 tsp sesame oil
Dash salt and pepper

Vegetable Topping:
3 medium carrots, scrubbed and sliced into strips
1/2 large onion, sliced
1/2 green bell pepper, sliced into strips
1 Tb canola oil
1 tsp gourmet garden ginger
2 Tb gourmet garden lightly dried cilantro
1Tb sesame seeds
Dash salt and pepper

Korean BBQ Glaze:
1 cup soy sauce
3/4 cup brown sugar, packed
1 Tb rice vinegar or white wine vinegar
1 tsp sesame oil
4 cloves garlic, pressed
1 tsp gourmet garden ginger
1/2 tsp gourmet garden red chili sauce
1/2 tsp black pepper
1 Tb cornstarch
1 Tb water

6 whole wheat hot dog buns or rolls

Makes 42 meatballs, 7 per sandwich

Directions:

Preheat the oven to 375F.

Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.

Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.

While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.

Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.

Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

Serve with fresh fruit, such as oranges. Delicious!

Print

Korean BBQ Meatball Sandwiches

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 6

Per Serving 464 calories

Fat 14 g

Carbs 60 g

Protein 27 g

6

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

For the Meatballs

• 20 oz ground turkey
• 2 Tb fish sauce
• 1 Tb soy sauce
• 1 tsp gourmet garden ginger
• 1 tsp gourmet garden lemon grass paste
• 1/2 tsp gourmet garden chili pepper
• 1 tsp sesame oil
• Dash salt and pepper

For the Vegetable Topping

• 3 medium carrots, scrubbed and sliced into strips
• 1/2 large onion, sliced
• 1/2 green bell pepper, sliced into strips
• 1 Tb canola oil
• 1 tsp gourmet garden ginger
• 2 Tb gourmet garden lightly dried cilantro
• 1Tb sesame seeds
• Dash salt and pepper

For the Korean BBQ Glaze

• 1 cup soy sauce
• 3/4 cup brown sugar, packed
• 1 Tb rice vinegar or white wine vinegar
• 1 tsp sesame oil
• 4 cloves garlic, pressed
• 1 tsp gourmet garden ginger
• 1/2 tsp gourmet garden red chili sauce
• 1/2 tsp black pepper
• 1 Tb cornstarch
• 1 Tb water
• 6 whole wheat hot dog buns or rolls

Instructions

1. Preheat the oven to 375F.
2. Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.
3. Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.
4. While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.
5. Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.
6. Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.