Ginger Chicken Meatball Sandos

These Ginger Chicken Meatball Sandos are a delightful fusion of flavors, combining the warmth of ginger with the savory goodness of chicken, all nestled in a soft, toasted bun. The meatballs are juicy and tender, made with a mix of ground chicken, fresh ginger, garlic, and a hint of soy sauce. They’re baked until golden and then tossed in a sticky, sweet glaze that perfectly complements the ginger notes. Served on a bed of crisp lettuce and topped with a tangy slaw, these sandos offer a satisfying crunch with every bite. Whether for a quick lunch or a casual dinner, these sandwiches are sure to impress.

Ingredients:

For the Meatballs:

• 1 lb ground chicken
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup breadcrumbs
• 1 egg
• Salt and pepper to taste

For the Glaze:

• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar

For the Slaw:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tablespoons rice vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon sugar
• Salt and pepper to taste

For Assembly:

• 4 sandwich buns, toasted
• Lettuce leaves
• Fresh cilantro (optional)

Instructions:

1. Preheat the oven: to 400°F (200°C).
2. Make the meatballs: In a large bowl, combine the ground chicken, grated ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs: in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
4. Prepare the glaze: While the meatballs are baking, mix the hoisin sauce, honey, soy sauce, and rice vinegar in a small saucepan. Heat over medium heat until the glaze begins to bubble and thicken slightly, about 2-3 minutes. Remove from heat.
5. Coat the meatballs: Once the meatballs are done, transfer them to a bowl and toss them in the prepared glaze until evenly coated.
6. Make the slaw: In a separate bowl, combine the shredded cabbage, shredded carrots, rice vinegar, mayonnaise, sugar, salt, and pepper. Mix well until the vegetables are evenly coated.
7. Assemble the sandos: Place a lettuce leaf on the bottom half of each toasted bun. Add 3-4 glazed meatballs, top with a generous spoonful of slaw, and garnish with fresh cilantro if using. Place the top bun on each sandwich.
8. Serve immediately and enjoy the vibrant flavors and textures of these Ginger Chicken Meatball Sandos!