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Tandoori Beer Meatball Subs with Garlic Raita

Tandoori Beer Meatball Subs with Garlic Raita

I forgot about meatballs. For years I failed to realize that meatballs do not necessitate a bed of pasta. I love pasta, this you know, and I love meatballs, but in my brain, the two are not a match. Meatballs and pasta are like that couple you know that should absolutely break up already but they are just too comfortable to realize how miserable they are. They are both just better apart. 

This made me forget about meatballs. Until I was challenged to make the best ever meatball sandwich to add to my first cookbook and this changed everything. You can totally be a meatballs plus pasta person, just not near me, I’ll politely ask you to sperate these foods and eat one at a later date. Meatballs are just better over rice or in a sandwich, this is a true fact. 

I am apparently also trying to tandoori all the things. I’m not sure what will be next but it’s currently the most exciting thing in my life. 

Tandoori Beer Meatball Subs with Garlic Raita


For the meatballs:

  • 1 cup (226g) plain yogurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh ginger grated with a Microplane
  • 1 teaspoon salt
  • ¼ cup (2oz) IPA beer
  • 2 lbs pre-made meatballs any meat or vegetarian will do

For the Riata:

  • ½ cup (45g) English hothouse cucumber, finely grated
  • ½ cup (113g) plain yogurt
  • 2 tablespoons (6g) chopped fresh cilantro
  • 1 tablespoon (3g) chopped green onions
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 teaspoon salt
  • 2 garlic cloves grated with a Microplane

For the sandwich:

  • 6 sub rolls split


  • Preheat the oven to 375°F.
  • In a large bowl stir together the yogurt, coriander, cumin, turmeric, garlic powder, cayenne, garam masala, paprika, lemon juice, ginger, salt, and beer.
  • Add the meatballs, toss to coat.
  • Line a baking sheet with aluminum foil, spray with cooking spray or grease well with olive oil.
  • Add the meatballs.
  • Bake until cooked through, about 10-15 minutes (cooking time will depend on the size of your meatballs, as well as how cold they are).
  • Add the cucumber to the center of a few paper towels or a clean kitchen towel. Squeeze to remove excess liquid. Add the cucumber to a bowl along with the yogurt, cilantro, green onion, coriander, cumin, salt, and garlic.
  • Add the meatballs and riata to the rolls, serve immediately.

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Betsy April 25, 2020 um 10:17 am

I’m assuming the intent is to use premade meatballs, like frozen from the store? If that’s the case would we need to thaw the meatballs first or toss frozen them in the coating while frozen?


Jackie April 25, 2020 um 1:50 pm

You can do either. If using frozen just know that the meatballs will take longer to cook.


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