Description
Ginger Chicken Meatball Sandos are flavorful, tender meatballs infused with garlic, serrano, ginger, and fresh herbs, served in soft bread with a creamy mayo spread and topped with crisp cucumber, shallots, and fresh mint for a satisfying, saucy sandwich experience.
Ingredients
For the 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
For Serving
- 4 pieces soft bread (soft French bread, pita, or naan)
- 1/2 cup mayo or kewpie mayonnaise
- 1 cucumber, sliced
- 1 shallot or red onion, sliced
- 2 tablespoons cilantro leaves
- 1/4 cup 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 and evenly combined.
- Mix the meatballs: Transfer the minced mixture into a large bowl. Add ground chicken, fish sauce, brown sugar, cornstarch, and a pinch of salt. Mix thoroughly to combine. Form the mixture into 12 meatballs; though they will be wet, the shape doesn’t need to be perfect. (If mixture is too wet, see note below.)
- Cook the meatballs: Heat olive oil in a large skillet with a lid over medium-high heat. Add the meatballs and let them start cooking undisturbed to develop color.
- Steam and brown: Add 2 tablespoons of water to the skillet — it will sizzle, so be cautious. Immediately cover with a lid. Let the meatballs steam cook for a few minutes. Remove the lid, carefully flip the meatballs, then add another splash of water and cover again. Repeat until the meatballs are cooked through, tender, and golden brown, about 10 minutes total.
- Assemble the sandos: Warm the bread until soft. Spread mayo or kewpie generously on the bread. Layer with cooked meatballs, sliced cucumber, shallots or red onion, fresh cilantro and mint leaves, and finish with a drizzle of chili crisp or sriracha for spice and crunch. Serve immediately for best flavor.
Notes
- If the meatball mixture feels too wet to hold together when forming, chill it in the fridge for 15-20 minutes before shaping. Alternatively, add a bit more cornstarch to help bind.
- Use a lid when cooking to help steam the meatballs through while keeping them moist and tender.
- Adjust the spice level by using less serrano or swapping chili crisp for sriracha or a milder sauce.
- These meatballs freeze well before cooking; freeze shaped meatballs on a tray, then store in a bag for easy future meals.
