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

Scale

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