Ginger Chicken Meatball Sandos
These Ginger Chicken Meatball Sandos are bursting with flavor — tender chicken meatballs spiced with ginger and garlic, tucked into toasted buns with creamy sriracha sauce, fresh herbs, and pickled veggies. A fresh twist on the classic meatball sub.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1/2 cup pickled carrots and onions
- 1/2 cup fresh cilantro leaves
- 4 crusty sandwich rolls or buns
Instructions
- Preheat oven to 400°F or heat a skillet over medium heat.
- In a bowl, combine ground chicken, panko, egg, garlic, ginger, soy sauce, green onions, salt, and pepper. Mix gently.
- Form into small meatballs and place on a lined sheet pan or in a skillet with oil.
- Bake for 15–18 minutes or pan-cook for about 10 minutes, turning until browned and cooked through.
- Mix mayonnaise, sriracha, and honey in a small bowl to make the sauce.
- Toast buns lightly. Layer with meatballs, pickled veggies, cilantro, and a drizzle of sauce.
- Serve warm and enjoy!
Notes
- Use fresh ginger for the best flavor.
- Double the sauce — it’s great on everything.
- Pickled veggies can be store-bought or homemade.
- Toast the buns to keep them from getting soggy.
Find it online: https://dishmio.com/ginger-chicken-meatball-sandos/