Meatball subs get a spicy upgrade with these Cajun Meatball Subs. 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 own spin.
So 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 real 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.
How to make Cajun Meatball Subs:
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 and mix everything together.
*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 up 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, and drizzle with the spicy mayo, and top with slices of pickled jalapenos. 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
Ingredients
- 1-1/2 pounds ground beef I use 80/20
- 1/4 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Cajun seasoning
Vinegar-Based Relish
- 1 medium carrot
- 2 medium radishes
- 1 handful cilatro leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- juice of half a lime
- 1/4 tsp sugar
- 1/4 tsp white vingar
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1/2 tsp Cajun seasoning
- 1 tsp hot sauce
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.
- 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.
- 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.
Spicy Mayo Sauce
- In a small bowl mix the mayonnaise, Cajun seasoning, and 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!
Notes
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