Meatball Sandwich with Spicy Mayo

A dinner the kids will love. This hearty hot sandwich has a cool and crunchy topper.

Prep Time:
15 mins
Broil Time:
1 mins
Total Time:
15 mins


  • 1 recipe Mealmaker Meatballs

  • ¾ cup light mayonnaise or salad dressing

  • 2 tablespoon snipped fresh cilantro

  • 1 teaspoon chili powder

  • 6 ciabatta or other hearty buns, split

  • 4 ounce Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1 cup)

  • cup shredded carrot

  • cup shredded, peeled jicama

  • 1 jalapeno chile peppers, seeded and thinly sliced (optional)

Mealmaker Meatballs

  • 1 egg, beaten

  • 1 ¼ cup soft French or Italian bread crumb

  • ¼ cup finely chopped onion

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano or dried thyme, crushed

  • teaspoon cayenne pepper or 1/4 teaspoon ground black pepper

  • 1 pound lean ground beef


  1. Prepare and bake Meatballs In a small bowl stir together mayonnaise, cilantro, and chili powder; set aside. Set oven to broil and arrange oven rack 4 inches from heat.

  2. Place ciabatta or buns, split side up, on a large baking sheet. Sprinkle cheese on bun bottoms. Broil about 1 minute or until buns are toasted and cheese is melted. Spread cut side of bun tops with mayonnaise mixture. Place hot meatballs on bun bottoms; top with carrot, jicama and, if desired, jalapeno slices. Makes 6 servings.

Mealmaker Meatballs

  1. Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.

  2. Each meatball: 41 cal, 2 g total fat (1 g sat. fat), 21 mg chol., 71 mg sodium, 1 g carbo., 0 g fiber, 4 g pro.

Cooking Club Directions:

Prepare and bake meatballs. Cool slightly. Divide and transfer to plastic storage or freezer containers for each member. Cover and refrigerate up to 2 days or freeze up to 1 month. If refrigerating meatballs, place mayonnaise mixture, cheese, carrot, jicama, and jalapeno peppers in storage containers. If freezing meatballs, prepare mayonnaise mixture, cheese, carrot, jicama, and jalapeno peppers st serving time.

Reheating and Serving:

Reheating and Serving: Thaw frozen meatballs overnight in the refrigerator, if necessary. Place meatballs on the unheated rack of a broiler pan. Broil 4 inches from the heat about 5 minutes or until heated through, turning once. Assemble as above.


Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

Test Kitchen Tip:

The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.

Nutrition Facts (per serving)

537 Calories
24g Fat
53g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 537
% Daily Value *
Total Fat 24g 31%
Saturated Fat 9g 45%
Cholesterol 106mg 35%
Sodium 1010mg 44%
Total Carbohydrate 53g 19%
Total Sugars 3g
Protein 28g
Vitamin C 3.5mg 18%
Calcium 232.2mg 18%
Iron 4.7mg 26%
Potassium 198mg 4%
Folate, total 193.5mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.