Mini Beef Meatball Sandwiches
Mini Beef Meatball Sandwiches
Spicy, cheesy, and packed with juicy flavor — these meatball subs bring the fire without losing the comfort. Perfectly grilled meatballs meet tangy Poppamies Habanero Ketchup, melted cheddar, and fresh jalapeños in a toasted roll that’s impossible to resist.
Ingredients
Instructions
- 2 mini baguettes or sub rolls
- 50 g grated cheddar cheese
- 2 tbsp butter, softened
- 2 tbsp Poppamies Habanero Ketchup
- 1 fresh jalapeño, sliced
- Fresh parsley or coriander, finely chopped
Meatballs
- 300 g ground meat
- 1 egg
- 2 tbsp breadcrumbs
- 1 ½ tsp Poppamies Grill Mix (or to taste)
- Salt to taste (optional – Grill Mix already contains some)
- 1 tbsp olive oil for frying
- In a bowl, combine ground beef, egg, breadcrumbs, and Poppamies Grill Mix. Mix until just combined — don’t overwork the meat.
- Shape into small meatballs, about 2.5 cm in diameter.
- Heat olive oil in a skillet over medium heat. Fry the meatballs for 8–10 minutes, turning occasionally, until browned and cooked through.
- (Alternatively, bake them at 200 °C for about 15 minutes.)
- Slice the mini baguettes in half lengthwise and spread with butter. Toast them in the oven until golden.
- Place 3–4 meatballs per roll. Sprinkle cheddar over the top and return to the oven just until the cheese melts.
- Drizzle generously with Poppamies Habanero Ketchup. Garnish with fresh jalapeño slices and chopped herbs.
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