Mexican Turkey Meatball Subs

A healthier alternative to traditional meatball subs, you can make these delicious Mexican Turkey Meatball Subs with JENNIE-O® Lean Ground Turkey in no time. Topped off with HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce and WHOLLY GUACAMOLE®, these subs make a great lunchtime snack for your kids!


  • 1 pound

    JENNIE-O® Lean Ground Turkey 

  • 2 tablespoons

    olive oil

  • 1

    egg, beaten

  • 1/2 cup

    Panko bread crumbs

  • 2

    garlic cloves, minced

  • 1/4 cup

    freshly chopped cilantro or parsley

  • 1 teaspoon

    1 teaspoon ground cumin

  • Salt and freshly ground pepper

  • 1 jar (12 ounces)

    HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce

  • 4

    French rolls, halved and split open

  • 1 cup


  • 1/2 cup

    crumbled Cotija cheese

  • Pickled jalapeños and cilantro leaves, for garnish

Print Recipe

Serves 4



  1. Preheat oven to 375°F.

  2. In a large mixing bowl combine JENNIE-O® Lean Ground Turkey, olive oil, egg, Panko crumbs, garlic, cilantro or parsley, cumin and salt and pepper. Mix until combined, making certain to not pack meat too tightly while mixing. Roll mixture into 1½ -inch meatballs using wet hands to reduce sticking (yields 12 meatballs).  Place meatballs on a silicone baking mat or parchment paper-lined baking sheet and place in oven. Bake for 20 minutes or until internal temperature is 180°F.

  3. Place HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce in a large sauté pan and bring to simmer. Add cooked meatballs and simmer, stirring often, for 10 minutes.

  4. To assemble sandwiches, toast rolls until golden. Spread 1 tablespoon of Original WHOLLY GUACAMOLE® on top and bottom of each roll.  Fill each roll with 4 meatballs and spoon sauce over top; sprinkle with Cotija cheese and a few pickled jalapeños and cilantro leaves and serve.


HERDEZ® Red Guajillo Chile

A uniquely tangy and fruity sauce that’s perfect for chicken or seafood.

Learn More

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