Ginger Chicken Meatball Sandos
Prep: 10 min | Cook: 20 min | Total: 30 min | Servings: 4
These ginger chicken meatball sandos are a quick and delicious dinner idea. Juicy chicken meatballs infused with fresh ginger and garlic are pan-seared until golden and then tucked into soft sandwich buns with crisp lettuce, ripe tomato, and a drizzle of sriracha mayo or hoisin sauce. Ready in just 30 minutes, they're perfect for busy weeknights when you crave something flavorful but have limited time. The ginger adds a bright, aromatic punch that makes every bite exciting.
Ingredients
- 1 lb (450 g) ground chicken
- 2 tablespoons freshly grated ginger
- 2 cloves garlic, minced
- ¼ cup panko breadcrumbs
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- 4 soft sandwich buns
- Lettuce leaves and sliced tomato, for serving
- Optional sauce: sriracha mayo (2 tbsp mayo + 1 tsp sriracha) or hoisin
Instructions
- In a large bowl, combine ground chicken, ginger, garlic, panko, egg, salt, and pepper. Mix gently with your hands until just combined – do not overmix. Form into 12–16 small meatballs.
- Heat oil in a large non-stick skillet over medium heat. Add meatballs in a single layer and cook, turning occasionally, until golden brown on all sides and cooked through, about 12–15 minutes (internal temperature 165°F / 74°C).
- While meatballs cook, lightly toast the buns if desired. Prepare lettuce and tomato.
- Assemble the sandos: spread a little sauce on the bottom half of each bun, add lettuce and tomato, then place 3–4 meatballs on top. Add more sauce if you like, close the bun, and serve immediately.
Tip: For the best texture, use a light hand when mixing the meatball mixture so they stay tender. Freshly grated ginger makes a big difference – don't substitute powdered. The cooked meatballs can also be frozen for up to 3 months.