Ginger Chicken Meatball Sandos

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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!

Watch How To Make These Sandwiches

Sandos Made Easy with These Ingredients and Chopper

Chili Crisp

Kewpie Mayonnaise

Ninja Chopper

Ginger Chicken Meatball Sandos

4.6 from 9 reviews

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

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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 USM

Ginger Chicken Meatballs:

• 2 cloves garlic
• 1 serrano pepper, stem removed
• one 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 oil
• pinch of salt

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 or sriracha

Instructions

1. Blitz garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger in a small chopper or food processor until minced.
2. Add mixture to a large bowl. Mix with ground chicken, fish sauce, brown sugar, and cornstarch. Form into 12 meatballs – they will be wet but that’s okay. The shape doesn’t need to be perfect!
3. In a large skillet with a lid, heat oil over medium-high heat. Add the meatballs and let them begin to cook.
4. 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.
5. 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.

Notes

Sometimes it helps to cut the meatballs in half for layering on the sandwiches! And sometimes you can just go big and messy and not worry about it!

When I use naan (as pictured), I just use half of the naan per person, and then fold it in half almost like a quesadilla or more of a flat sandwich.

Nutrition information is for meatballs only.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Sandwich
• Method: Pan Fry
• Cuisine: Asian-Inspired

Keywords: chicken sandwich, ginger meatballs, meatball sandwich

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