Meatball subs get a spicy upgrade with these cajun meatball subs. Ground beef meatballs, vinegar-based relish, and a creamy mayo-based sauce. Add some jalapenos, crack a cold Cerveza, and dinner is served.
Usually, when you think of what goes on meatball subs it includes marinara sauce and lots of gooey cheese. Not so with this meatball sub recipe. I took a page from one of my favorite meatball sandwich recipes, a Spicy Meatball Bahn Mi from Woks of Life, and gave it my spin.
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For this, I made a quick relish of carrots and radishes. Mixed the ground beef with spices like cumin and Cajun seasoning. Bake the meatballs and put it all on a soft sandwich bun. The sauce for this meatball sub is mayo mixed with more Cajun seasoning and hot sauce. Fire.
What beer pairs well with spicy food?
The beer: Catalina Mexican Lager from Pigeon Hill Brewing Company
I am on a Mexican Lager kick. This beer has been my official ‘2020 Beer of Summer’ around here. It pairs perfectly with recipes like 4 B’s Tostadas and Chorizo & Beef Taco Salad with Lime-Cilantro Dressing. Crisp and clean, it helps to cool down spicy foods.
What movie pairs well with Cerveza and Subs?
Well, I figured the only movie that would go with a beer name ‘Catalina’ would, of course, be Step Brothers if only for the iconic Catalina Wine Mixer scene.
Ingredients
This meatball sandwich has-
- Ground beef meatball mixture. Soak the breadcrumbs in milk, then add the egg, ground beef, and spices.
- Easy homemade relish. Carrots, radishes, cilantro, lime, sugar, and vinegar come together to create the perfect complement to the meatballs and sauce. Make this before making the meatballs so that they can sit and let the flavors meld together.
- Simple mayo-based sauce. Just a mixture of mayo, Cajun seasoning, and hot sauce.
- Homemade subbuns and jalapenos for topping.
How to make cajun meatball subs step-by-step
Preheat the oven to 375 degrees.
Start by making the meatballs. In a bowl add the breadcrumbs and milk and let soak for 5 minutes.* Then add the ground beef (I use 80/20), egg, and spices. Using your hand or a wooden spoon mix everything.
As I pointed out in my recipe for Baked Meatballs, soaking the breadcrumbs and milk before adding the other ingredients is the key to making the best meatballs that stay moist.
Cover a baking sheet with parchment paper.
Form the beef mixture into palm-sized balls. Roll in both hands to form them evenly then add to the baking sheet. *I made 3 meatballs per sandwich, for a total of 15 meatballs.
Add the meatballs to the oven and bake for 30 minutes.
Now it’s time to make the relish. Gather the carrots, radishes, green onion, cilantro, and lime.
In a food processor, chop the ingredients. Once everything is into small bites put the ingredients into a bowl then add the salt, pepper, sugar, and vinegar.
For the sauce in a small bowl mix the mayonnaise, Cajun seasoning, and hot sauce. Feel free to adjust to the amount of heat you like.
Put both the relish and mayonnaise topping into the refrigerator while you wait for the meatballs to cook. This helps everything to meld together.
Set up a spot to build the sub sandwiches. Cut the buns in half, add the relish, 3 meatballs per sub, drizzle with the spicy mayo, and top with slices of pickled jalapenos.
Tips & Variations
- I use a pre-made Cajun seasoning but feel free to adjust the seasoning to include Cayenne pepper if you like it spicy.
- Baking the meatballs makes them cook more evenly in my opinion, but you can pan-fry these in a little bit of oil. Cook on each side for about 2 minutes each, use tongs to move them around so each side cooks evenly, then cover and cook for about 5 minutes on low. Make sure the internal temperature is 160 degrees.
Storage
Add the meatballs, relish, and mayo mixture in separate covered containers and eat within 3 days. Reheat the meatballs in the oven or air fryer at 400 degrees for 5-8 minutes and assemble the rest of the ingredients.
The meatballs for this recipe can be cooked ahead of time and frozen. Cook the meatballs as stated. Place a single layer on a baking sheet lined with wax paper. Put the baking sheet in the freezer for 3-6 hours. Place the frozen meatballs in a plastic bag and keep them in the freezer for up to 3 months. Bake from frozen in the oven at 350 degrees for 20 minutes.
More Meatball Recipes
Grab a cold beer. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cajun Meatball Subs
Equipment
- food processor
- 9×13 baking sheet
- parchment paper
Ingredients
- 1-1/2 pounds ground beef I use 80/20
- 1/4 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
Vinegar-Based Relish
- 1 medium carrot
- 2 medium radishes
- 1 handful cilatro leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- juice of half a lime
- 1/4 teaspoon sugar
- 1/4 teaspoon white vingar
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1/2 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- 5 sub sandwich buns
Instructions
- Preheat the oven to 375 degrees.
- In a bowl add the breadcrumbs and milk and let soak for 5 minutes.* Then add the ground beef (I use 80/20), egg, and spices. Using your hand or a wooden spoon and mix everything together.1-1/2 pounds ground beef, 1/4 cup bread crumbs, 1/4 cup milk, 1 egg, 1/4 teaspoon pepper, 1/4 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon Cajun seasoning
- Cover a baking sheet with parchment paper.
- Form the beef mixture into palm-sized balls. Roll in both hands to form them evenly then add to the baking sheet.
- Add the meatballs to the oven and bake for 30 minutes.
Vinegar-Based Relish
- Gather up the carrots, radishes, green onion, cilantro, and lime.1 medium carrot, 2 medium radishes, 1 handful cilatro leaves, juice of half a lime
- In a food processor, chop the ingredients. Once everything is into small bites put the ingredients into a bowl then add the salt, pepper, sugar, and vinegar.1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon sugar, 1/4 teaspoon white vingar
Spicy Mayo Sauce
- In a small bowl mix the mayonnaise, Cajun seasoning, and hot sauce.1/4 cup mayonnaise, 1/2 teaspoon Cajun seasoning, 1 teaspoon hot sauce
- Put both the relish and mayonnaise topping into the refrigerator while you wait for the meatballs to cook.
- Cut the buns in half, add the relish, 3 meatballs per sub, and drizzle with the spicy mayo, and top with slices of pickled jalapenos. Enjoy!5 sub sandwich buns
Notes
Tips for making this recipe:
- As I pointed out in my recipe for Baked Meatballs, soaking the breadcrumbs and milk before adding the other ingredients is the key to making the best meatballs that stay moist.
- To store: Add the meatballs, relish, and mayo mixture in separate covered containers and eat within 3 days. Reheat the meatballs in the oven or air fryer at 400 degrees for 5-8 minutes and assemble the rest of the ingredients.
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Last Updated on December 3, 2023 by Erin@BottomLeftoftheMitten
Best for a Happy Meal or a Tiffin Box option or a picnic box option too. Looks delicious and a perfect treat, Love your recipe.
Thank you so much, Veena! This would make for a great meal box option.
These meatball subs look mouthwatering!! Love the spicy spin and that carrot radish relish sounds delightful!
Thank you so much! The combo does work great together.