Dinner

Ginger Chicken Meatball Sandwiches with Fresh Herbs and Spicy Chili Crisp Recipe

ByThomas Greene November 15, 2025November 15, 2025

Introduction

Ginger Chicken Meatball Sandos offer a flavorful twist on a classic sandwich. These tender, aromatic meatballs combined with fresh herbs and spicy chili crisp make for a deliciously satisfying meal. Perfect for a quick lunch or casual dinner.

A close-up of a sandwich being held by a woman's hand above a white plate, showing two thick, golden-brown meatballs placed on the bottom layer of soft, lightly toasted bread. Below the meatballs, there are thin slices of cucumber and fresh green herbs, with some thin white onion rings lying between the meatballs and the bread on top. A generous layer of white sauce with a creamy texture is spread on the inside of the top bread, and the sandwich looks juicy and fresh. The background is a white marbled texture with scattered bits of herbs around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 pieces soft bread (soft French bread, pita, or naan)
1/2 cup mayo or kewpie*
1 cucumber, sliced
1 sliced shallot or red onion
2 tablespoons cilantro
1/4 cup mint leaves
2 tablespoons chili crisp* or sriracha

Instructions

Step 1: Blitz garlic, serrano pepper, fresh cilantro, and ginger in a food processor until finely minced.
Step 2: Transfer the mixture to a large bowl. Add ground chicken, fish sauce, brown sugar, cornstarch, and salt. Mix well and form into 12 meatballs. The mixture may be wet; don’t worry if the shape isn’t perfect.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and let them start to cook without moving.
Step 4: Add 2 tablespoons of water to the pan, cover with a lid immediately to trap steam, and cook for a few minutes. Remove the lid, flip the meatballs, add a little more water if needed, and cover again. Repeat until meatballs are cooked through and golden brown, about 10 minutes total.
Step 5: Warm the bread until soft. Spread mayo on each piece, then layer meatballs, cucumber slices, shallots, cilantro, mint, and finish with a drizzle of chili crisp or sriracha. Serve immediately for a messy, flavorful sandwich experience.

Tips & Variations

If the mixture is too wet to form meatballs, chill it for 15 minutes before shaping to help it firm up.
For a milder option, replace serrano pepper with a milder chili or omit it altogether.
Use naan or pita for a different texture and flavor profile in your sando.
Add shredded carrots or pickled vegetables for extra crunch and tang.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Keep bread separate and assemble just before serving to prevent sogginess.

How to Serve

A close-up of a sandwich held by a woman's hand showing multiple layers: the top layer is soft toasted flatbread with a light golden color, beneath it is a creamy white sauce spread thickly, followed by two golden-brown spiced patties with visible herbs inside. Below the patties, there are fresh green leafy herbs, thin slices of white onions, and thin orange slices of carrots or chutney, all sitting on a white flatbread base. The sandwich is above a white plate, and the background has a soft white marbled texture with scattered green herbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatball mixture and form the balls up to a day in advance. Keep them refrigerated and cook just before serving for the best texture and flavor.

What can I substitute for fish sauce?

If you don’t have fish sauce, use soy sauce or tamari as a vegetarian-friendly alternative. Keep in mind the flavor will be less pungent but still savory.