Description
These Ginger Chicken Meatball Sandos are a delicious fusion sandwich featuring tender, flavorful chicken meatballs infused with garlic, ginger, serrano pepper, and fresh herbs. Cooked on the stovetop to a golden brown perfection and served in warm, soft bread with a creamy mayo base, fresh cucumber, shallots, and a delightful chili crisp drizzle, these sandwiches offer a messy, saucy, and flavor-packed experience perfect for a hearty meal.
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 leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons chili crisp or sriracha
Instructions
- Prepare the aromatics: Blitz garlic, serrano pepper, a bunch of fresh cilantro, and ginger in a small chopper or food processor until finely minced, forming an aromatic paste that will flavor the meatballs.
- Mix the meatball mixture: Transfer the blended aromatics to a large bowl and combine with ground chicken, fish sauce, brown sugar, cornstarch, and a pinch of salt. Stir well to combine. Form the mixture into 12 meatballs — they will be slightly wet and irregular in shape, which is perfectly fine.
- Heat the skillet: In a large skillet with a lid, heat the olive oil over medium-high heat until shimmering to prepare for cooking the meatballs.
- Cook the meatballs: Add the meatballs to the skillet in a single layer. Let them sear and begin cooking undisturbed for a few minutes until they start to brown.
- Steam and finish cooking: Carefully add 2 tablespoons of water to the skillet; it will sizzle. Immediately cover with the lid to trap the steam, cooking the meatballs through gently. Cook for a few minutes, then uncover, flip the meatballs, and repeat the steaming step until meatballs are fully cooked, tender, and golden brown—about a total of 10 minutes.
- Prepare the bread and assemble: Warm the bread until soft. Spread a generous layer of mayo or kewpie mayo on the bread, then top with the cooked meatballs. Add sliced cucumber, shallot or red onion, fresh cilantro and mint leaves, and drizzle with chili crisp or sriracha. Serve immediately for a messy, saucy, and delicious sandwich experience.
Notes
- If the meatball mixture feels too wet to form well, you can add a bit more cornstarch or refrigerate the mixture for 10-15 minutes to help it firm up slightly before shaping.
- Using kewpie mayo adds a richer umami flavor, but regular mayo works perfectly well.
- Substitute serrano pepper with jalapeño if serrano is too spicy or not available.
- Chili crisp can be swapped with sriracha or your favorite spicy chili oil to adjust heat levels to your preference.
- Warming the bread helps to make it softer and enhances the sandwich texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: ginger chicken meatballs, chicken meatball sandwich, Asian fusion sandwich, spicy chicken meatballs, stovetop meatballs, cilantro, serrano pepper, keto friendly bread sandwich
