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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.