Name: Ginger Chicken Meatball Sandos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500g ground chicken; 2 tablespoons fresh ginger, grated; 2 cloves garlic, minced; ⅓ cup breadcrumbs; 1 large egg; 2 tablespoons soy sauce; 1 tablespoon sesame oil; ¼ teaspoon black pepper; 4 sandwich buns; ½ cup shredded lettuce; 1 small cucumber, thinly sliced; ¼ cup mayonnaise; 1 tablespoon sriracha sauce

Hey y'all! Get ready for a sandwich that's bursting with flavor and guaranteed to impress at lunch, dinner, or any casual get-together. These Ginger Chicken Meatball Sandos combine juicy, tender meatballs spiked with fresh ginger, garlic, and soy, nestled in a soft bun with zesty slaw and creamy sriracha mayo. It's a crave-worthy mashup that's easy to make and hits all the right notes—savory, spicy, and a little sweet. Let's get cooking!

Why You'll Love This

Juicy chicken meatballs pack a punch of gingery, umami-rich flavor.
Quick to prepare—ready in just 40 minutes, start to finish.
Perfect for meal prep, picnics, or easy weeknight dinners.
Pairs beautifully with slaw and spicy mayo for a crave-able sandwich experience.
Flexible: swap the buns, change the slaw, or make them gluten-free!

Ingredients

1 lb (450g) ground chicken
½ cup panko breadcrumbs
2 tablespoon fresh ginger, finely grated
2 garlic cloves, minced
2 green onions, finely sliced
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
For the Slaw:
2 cups shredded red cabbage
1 carrot, grated
1 tablespoon rice vinegar
1 teaspoon sugar
¼ teaspoon salt
For the Sriracha Mayo:
⅓ cup mayonnaise
2 teaspoon sriracha (or to taste)
1 teaspoon lime juice
To Serve:
4 soft sandwich buns or brioche rolls
Fresh cilantro (optional)

Directions

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

1. Make the Chicken Meatballs

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, panko, ginger, garlic, green onions, soy sauce, sesame oil, honey, egg, salt, and black pepper. Mix until just combined—don’t overwork it.
With damp hands, form the mixture into 16 golf ball-sized meatballs. Place them evenly on the baking sheet.
Bake for 15-18 minutes, turning once halfway, until golden and cooked through (internal temp: 165°F/74°C).

2. Prep the Slaw

In a medium bowl, toss together the shredded cabbage, grated carrot, rice vinegar, sugar, and salt.
Let it sit for 10 minutes to allow flavors to meld.

3. Make Sriracha Mayo

In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix well and set aside.

4. Assemble the Sandos

Slice the buns horizontally and toast lightly, if desired.
Spread a generous layer of sriracha mayo on the bottom half of each bun.
Layer on slaw, then top with 3-4 meatballs per sandwich.
Sprinkle with fresh cilantro and the top bun. Dig in!

Notes

Don’t overmix the meatball mixture—just combine until it holds together for the juiciest results.
Wetting your hands prevents the chicken mixture from sticking while forming meatballs.
To be sure they’re cooked, use a meat thermometer to check for 165°F (74°C) internal temp.

Variations

Spicy Teriyaki Sandos: Swap sriracha mayo for teriyaki glaze and add pickled jalapeños.
Gluten-Free: Use gluten-free panko and buns.
Asian BBQ Fusion: Brush the meatballs with hoisin sauce and add fresh cucumber ribbons.

Required Equipment

Large mixing bowl
Baking sheet
Parchment paper
Small and medium bowls
Sharp knife and grater
Measuring spoons and cups

Storage Instructions

Meatballs: Store cooked meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Slaw & Sriracha Mayo: Both can be saved for 2 days in separate containers.
Reheating: Warm meatballs in the microwave or a 350°F (175°C) oven until hot throughout.
Assemble sandos just before serving for the best texture.

Serving Recommendations

Pair with crispy baked sweet potato fries or a fresh cucumber salad.
Enjoy with iced tea, ginger-lemon soda, or a light lager for a refreshing meal.
Add extra slaw on the side for crunch!

Pro Tips

Don’t skip the slaw—the tangy crunch balances the juicy, savory meatballs perfectly.
Use fresh ginger for the brightest, most aromatic flavor.
If making ahead, store the meatballs and slaw separately to prevent sogginess.

FAQ

Can I use ground turkey instead of chicken?: Absolutely! Ground turkey works well—just make sure to use a mix that's not too lean for juiciness.
How spicy are the meatballs?: The meatballs themselves are mild; the spice comes from the sriracha mayo which you can adjust to taste.
Can I grill the meatballs instead of baking?: Yes! Grill on medium heat for about 3-4 minutes per side until cooked through.