Ginger Chicken Meatball Sandos Recipe
Introduction
These Ginger Chicken Meatball Sandos are a flavorful twist on the classic sandwich. Loaded with aromatic herbs, tender meatballs, and a spicy chili drizzle, they make for a satisfying and delicious meal any time of day.
Ingredients
- 2 cloves garlic
- 1 serrano pepper, stem removed
- 1-inch piece of ginger, peeled
- A bunch of fresh cilantro
- 3 teaspoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 pound ground chicken
- 2 tablespoons olive oil
- Pinch of salt
- 4 pieces soft bread – soft French bread or flatbread like pita or naan
- 1/2 cup mayo or kewpie*
- 1 cucumber, sliced
- 1 sliced shallot or red onion
- 2 tablespoons cilantro
- 1/4 cup mint leaves
- 2 tablespoons chili crisp* or sriracha
Instructions
- Step 1: Blitz garlic, serrano pepper, fresh cilantro, and ginger in a small chopper or food processor until finely minced.
- Step 2: Transfer the mixture to a large bowl. Add ground chicken, fish sauce, brown sugar, cornstarch, and salt. Mix well and form into 12 meatballs; they will be wet, but the shape doesn’t need to be perfect.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add meatballs and allow them to start cooking without moving them.
- Step 4: Add 2 tablespoons water to the pan carefully (it will sizzle). Cover with a lid and cook for a few minutes. Then uncover, flip the meatballs, and repeat the process until they are cooked through and golden brown, about 10 minutes total.
- Step 5: Warm the bread until soft. Spread mayo over the bread, then layer with meatballs, cucumber slices, shallots, cilantro, mint, and a drizzle of chili crisp. Serve immediately.
Tips & Variations
- If the mixture feels too wet to form meatballs, add a little extra cornstarch or chill it briefly before shaping.
- Substitute ground chicken with ground turkey or pork for a different flavor.
- Use naan or pita bread for a soft, handheld option, or crusty French bread if you prefer more texture.
- Adjust the spice level by swapping serrano pepper for jalapeño or omitting chili crisp for a milder sandwich.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Keep bread separate and assemble just before eating to maintain freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatball mixture and shape the meatballs in advance. Store them covered in the refrigerator for up to 24 hours before cooking.
Is there a substitute for fish sauce?
If you don’t have fish sauce, you can use soy sauce combined with a small squeeze of lime juice to mimic the umami and tangy flavors.
Print
Ginger Chicken Meatball Sandos Recipe
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
These Ginger Chicken Meatball Sandos are a flavorful fusion sandwich featuring tender, juicy chicken meatballs infused with garlic, serrano, ginger, and fresh herbs. Cooked on the stovetop to a golden brown and served on soft bread with creamy mayo, crisp cucumber, fresh herbs, and a spicy chili drizzle, these sandwiches deliver a perfect balance of heat, sweetness, and freshness for a satisfying lunch or dinner.
Ingredients
Meatballs
- 2 cloves garlic
- 1 serrano pepper, stem removed
- 1-inch piece of ginger, peeled
- a bunch of fresh cilantro
- 3 teaspoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 pound ground chicken
- 2 tablespoons olive oil
- pinch of salt
Sandwich Assembly
- 4 pieces soft bread (soft French bread, pita, or naan)
- 1/2 cup mayo or kewpie mayo
- 1 cucumber, sliced
- 1 sliced shallot or red onion
- 2 tablespoons fresh cilantro
- 1/4 cup mint leaves
- 2 tablespoons chili crisp or sriracha
Instructions
- Prepare the aromatics: Blitz the garlic cloves, serrano pepper, fresh cilantro bunch, and peeled ginger piece in a small chopper or food processor until finely minced.
- Make the meatball mixture: In a large bowl, combine the minced aromatics with the ground chicken, fish sauce, brown sugar, cornstarch, and a pinch of salt. Mix thoroughly to distribute all ingredients evenly. The mixture will be wet; shape into 12 roughly sized meatballs without worrying about perfect form.
- Heat the skillet: Place a large skillet with a lid over medium-high heat and add the olive oil. Allow the oil to heat up until shimmering before adding the meatballs.
- Cook the meatballs: Add the meatballs to the hot skillet. Let them cook undisturbed for a couple of minutes to develop a golden crust. Pour in 2 tablespoons of water, which will sizzle; immediately cover the pan with the lid to trap steam and cook the meatballs through. After a few minutes, remove the lid, flip the meatballs gently, then add another 2 tablespoons of water, cover, and cook again. Repeat until meatballs are cooked through and golden, about 10 minutes in total.
- Assemble the sandwich: Warm the bread slightly until soft and pliable. Spread a generous layer of mayo or kewpie on the bread. Layer with cooked meatballs, sliced cucumber, sliced shallot or red onion, fresh cilantro, mint leaves, and finish with a drizzle of chili crisp or sriracha for a spicy kick.
Notes
- If the meatball mixture is too wet to form, add a little more cornstarch or chill the mixture in the refrigerator for 15 minutes before shaping to help it firm up.
- You can substitute serrano peppers with jalapeños if milder heat is preferred.
- For an extra crispy exterior, brown the meatballs without lid for a minute longer before steaming.
- Kewpie mayonnaise offers a richer, umami flavor, but any mayonnaise will work.
- To keep the sandwich mess-free, consider serving with extra napkins or wrapping it in parchment paper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
Keywords: ginger chicken meatballs, chicken sandwich, Asian-inspired sandwich, spicy meatball sando, cilantro meatballs, quick dinner, fusion sandwich
