½ tsp (2 mL) red pepper flakes (or to taste, if you like a little more heat)
½ tsp (2 mL) ground black pepper
1 tsp (5 mL) salt
1 mango, sliced and cut into julienned strips
1 red bell pepper, sliced into thin strips
½ red onion, thinly sliced
½ tsp (2 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) balsamic vinegar
½ tsp (2 mL) honey
Pinch black pepper
Preheat the oven to 400 F.
Mix together the jerk seasoning ingredients in a small bowl (makes 1 ½ tbsp [22.5 mL]).
In a medium bowl, mix the turkey, 1 tbsp (15 mL) jerk seasoning, egg and breadcrumbs until fully combined. Form the turkey mixture into 16 meatballs and place on a lightly greased baking sheet.
Bake for 20 minutes or until cooked through.
Meanwhile, in a small bowl, mix together the mango, red pepper and red onion. In another small bowl, whisk together the Dijon mustard, red wine vinegar, balsamic vinegar, honey, salt and pepper. Slowly, in a very thin stream, whisk the oil into the vinegar mixture. Add to the mango mixture and stir well.
Lightly butter the crusty rolls, sprinkle with a little jerk seasoning, and toast lightly.
Add 4 meatballs to each roll and top with the mango salad.
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