Description

These Ginger Chicken Meatball Sandos are a flavorful and vibrant Asian-inspired sandwich featuring juicy chicken meatballs infused with garlic, serrano, ginger, and fresh herbs. Cooked on the stovetop until golden and tender, the meatballs are served in soft bread with fresh cucumber, shallots, cilantro, mint, and a creamy, spicy mayo drizzle for a messy, saucy, and utterly delicious meal.

Ingredients

Scale

Meatballs

2 cloves garlic
1 serrano pepper, stem removed
1-inch piece of ginger, peeled
1 bunch 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 shallot or red onion, sliced
2 tablespoons fresh cilantro
1/4 cup fresh mint leaves
2 tablespoons chili crisp or sriracha

Instructions

Prepare the aromatics: Blitz garlic, serrano pepper, fresh cilantro, and peeled ginger in a small food processor or chopper until finely minced to create a fragrant herb paste.
Make the meatball mixture: Transfer the minced aromatics to a large bowl. Add ground chicken, fish sauce, brown sugar, cornstarch, and a pinch of salt. Mix everything thoroughly until well combined. The mixture will be wet but it’s fine. Form into about 12 meatballs, shaping roughly without worrying about perfection.
Cook the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and allow them to start cooking undisturbed for a few minutes until they begin to brown.
Steam and brown meatballs: Add 2 tablespoons of water to the pan (it will sizzle), quickly cover with a lid to trap steam and cook the meatballs for a few minutes. Remove the lid, flip the meatballs to brown the other side, then add a bit more water, cover again, and cook until the meatballs are tender, cooked through, and golden brown—about 10 minutes total.
Assemble the sandos: Warm the bread gently until soft and pliable. Spread mayo or kewpie generously on each piece, then layer with cooked meatballs, cucumber slices, sliced shallot or red onion, fresh cilantro, and mint leaves. Drizzle with chili crisp or sriracha to finish. Serve immediately for a messy, saucy, and flavorful sandwich experience.

Notes

If the meatball mixture feels too wet to shape, chill it in the refrigerator for 10-15 minutes to firm up.
You can substitute chicken with ground turkey or pork if preferred.
Adjust chili crisp or sriracha quantity to control spice level.
Traditional kewpie mayo adds extra umami, but regular mayonnaise works well too.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Stovetop
Cuisine: Asian Fusion

Keywords: ginger chicken meatballs, Asian sandwiches, spicy chicken meatballs, stovetop meatballs, cilantro ginger sandwich