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Amberly Vahn

Hearty Ginger Chicken Meatball Sandos

Ginger Chicken Meatball Sandos combine flavorful meatballs tossed in a sweet and savory sauce, served on toasted rolls with fresh toppings.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Group: Meatballs
  • 1 lb. ground chicken
  • 1 Tbsp. fresh ginger, grated
  • 1 clove garlic, minced
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 large egg
  • ½ cup breadcrumbs
  • Salt and pepper to taste
Group: Sauce
  • 1 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 scallion thinly sliced
  • 1 Tbsp. sesame seeds (for garnish)
Group: For Assembly
  • Soft sandwich rolls or slider buns
  • Sliced cucumbers
  • Fresh cilantro (optional)

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Small bowl

Method
 

  1. Start by preheating your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ground chicken, fresh ginger, minced garlic, soy sauce, sesame oil, egg, breadcrumbs, salt, and pepper.
  3. Using your hands, form the mixture into small meatballs, about 1-1.5 inches in diameter. Place them on a parchment-lined baking sheet.
  4. Pop the tray into the preheated oven and bake for about 20-25 minutes, or until the meatballs are cooked through and golden brown.
  5. In a small bowl, whisk together honey, soy sauce, rice vinegar, and sesame oil.
  6. Once the meatballs are cooked, toss them in the sauce to coat.
  7. Lightly toast your sandwich rolls, layer on the sliced cucumbers and cilantro, and place meatballs on top.

Notes

Leftover meatballs can be stored in the fridge for up to four days and can be frozen for up to three months.