Ginger Chicken Meatball Sandos
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!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 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 olive oil
- pinch of salt
- 4 pieces soft bread – either soft French bread or flatbread like pita or naan
- 1/2 cup mayo or kewpie*
- 1 cucumber, sliced
- 1 slice d shallot or red onion
- 2 tablespoons cilantro
- 1/4 cup mint leaves
- 2 tablespoons chili crisp* or sriracha
Steps
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Blitz garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger in a small chopper or food processor until minced.
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Add mixture to a large bowl. Mix with ground chicken, fish sauce, brown sugar, cornstarch, and salt. Form into 12 meatballs – they will be wet but that’s okay. The shape doesn’t need to be perfect! (See Note 1 below if your mixture is too wet to form into meatballs.)
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In a large skillet with a lid, heat oil over medium-high heat. Add the meatballs and let them begin to cook.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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