Description
These Ginger Chicken Meatball Sandos are a vibrant and flavorful twist on classic chicken meatballs, infused with fresh ginger, garlic, serrano, and cilantro. Pan-cooked until tender and golden, they are served on soft bread with a creamy mayo base and fresh herbs, cucumbers, shallots, and a spicy chili crisp drizzle for an irresistible sandwich experience perfect for a quick 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
- 4 pieces soft bread – soft French bread or flatbread like pita or naan
- 1/2 cup mayo or kewpie mayonnaise
- 1 cucumber, sliced
- 1 sliced shallot or red onion
- 2 tablespoons fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons chili crisp or sriracha
Instructions
- Prepare Aromatics: Blitz garlic, serrano pepper, fresh cilantro, and peeled ginger in a small chopper or food processor until finely minced to create a flavorful herb and spice base for the meatballs.
- Mix Meatball Mixture: Transfer the minced aromatic mixture to a large bowl and combine with ground chicken, fish sauce, brown sugar, cornstarch, and a pinch of salt. Mix thoroughly, then form into 12 wet meatballs. The mixture may be wet; the shape does not need to be perfect. (If too wet, see notes for adjustment.)
- Start Pan-Cooking Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and let them start to brown gently without turning for a few minutes to develop color.
- Steam and Cook Through: Add 2 tablespoons water to the pan—expect sizzling. Immediately cover the pan with a lid to steam the meatballs. After a few minutes, uncover, flip the meatballs, and repeat the steaming process until they are fully cooked through, tender, and golden brown—about 10 minutes total.
- Assemble Sandwiches: Warm the bread until soft. Spread a generous layer of mayo on the bread, then layer on the cooked meatballs. Top with sliced cucumber, sliced shallot (or red onion), fresh cilantro, mint leaves, and finish with a drizzle of chili crisp or sriracha for heat and flavor. Serve immediately for a messy, saucy, and delicious sandwich experience.
Notes
- If the meatball mixture is too wet to shape easily, chill the mixture in the refrigerator for 10-15 minutes to firm up.
- You can substitute the serrano pepper with jalapeño for a milder spice.
- Using kewpie mayo enhances the flavor with its slight sweetness, but regular mayo works well too.
- For gluten-free, opt for gluten-free bread or wraps.
- Make sure not to crowd the pan while cooking meatballs to ensure even browning and cooking.
