(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
tablespoons olive oil
cup egg substitute or 1 egg, beaten
cup panko breadcrumbs
garlic cloves, minced
cup chopped fresh cilantro
teaspoon ground cumin
salt and freshly ground pepper, if desired
ounces HERDEZ® chipotle salsa
tablespoons WHOLLY® guacamole dip
cup crumbled feta cheese
Heat oven to 425°F.
In large bowl, combine ground turkey, oil, egg, breadcrumbs, garlic, cilantro, cumin and salt and pepper, if desired. Mix until combined, do not pack meat too tightly while mixing.
Roll mixture into 1½-inch meatballs using wet hands to reduce sticking (yields 16 meatballs).
Place meatballs on silicone baking mat or parchment paper-lined baking sheet. Bake 15 minutes or until well-done, 165°F. as measured by a meat thermometer.
In a large sauté pan bring chipotle salsa to simmer. Add cooked meatballs; stir. Simmer 10 minutes or until hot.
To assemble sandwiches, toast rolls until golden.
Spread guacamole on top and bottom of each roll. Fill each roll with 4 meatballs and sprinkle with cheese.