Meow Recipes: Ginger Chicken Meatball Sandos

White hand holding a ginger chicken meatball sandwich

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OKAY. How much do we love these meatballs? And this whole sandwich?

It’s an 11/10 for me. THEY ARE SO GOOD. The meatballs are jam-packed with flavor, golden brown on the outside, and perfectly tender. What a dream.

This whole thing comes together shockingly easy, especially if you use a little blitzer like this guy to mince all the meatball mix-ins! The meatballs will beg to be eaten straight out of the pan as an “appetizer” before you even get to the sandwich, but once you do get there, you can use any number of types of bread – soft French bread or baguette or pita, for example – to build the sandwich. It might be a bit low brow, but my bread-y element of choice is that pillowy, pre-made store-bought naan. Stuffed with all this goodness and folded into a naan-wich… oof. It’s just really good.

New favorite meal!

Sandos Made Easy with These Ingredients and Chopper

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Ginger Chicken Meatball Sandos

Author: Lindsay
Total Time: 40 minutes
Yield: 2-4 servings (Bjork and I can easily finish the meatballs between the two of us)

Print Recipe

Description

Golden brown chicken meatballs cozied up next to fixings like cucumbers, shallots, kewpie mayo, mint, a bit of chili crisp, and some fresh cilantro to make the ultimate chicken sando!

Ingredients

Units

Ginger Chicken Meatballs:

2 cloves garlic
1 serrano pepper, stem removed
one 1-inch piece of ginger, peeled
a bunch of fresh cilantro
3 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
1 pound ground chicken
2 tablespoons oil

For serving:

soft bread – either soft French bread or flatbread like pita or naan
mayo or kewpie
sliced cucumbers
sliced shallot or red onion
more cilantro
mint leaves
chili crisp

Instructions

Blitz garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger in a small chopper or food processor until minced.
Add mixture to a large bowl. Mix with ground chicken, fish sauce, brown sugar, and cornstarch. Roll into 12 meatballs.
In a large skillet with a lid, heat oil over medium-high heat. Add the meatballs and let them begin to cook.
Add 2 tablespoons water; it will sizzle, so wear an apron and have your lid ready! Put the lid on the pan and let the meatballs cook for a few minutes. Uncover, flip, and repeat. Within about 10 minutes, the meatballs should be cooked through, tender, and nicely golden brown.
To serve, warm the bread so it’s nice and soft. Shmear with mayo, top with meatballs, sliced cucumber, sliced shallot, cilantro and mint, and a drizzle of chili crisp. Messy, saucy, and mind-blowingly delicious.