Ginger Chicken Meatballs, Healthy and Delicious!
Golden chicken meatballs paired with amazing fixings such as shallots, cucumbers, mayo, a hint of chili and some cilantro to make the ultimate chicken sandwich!
- 2 cloves garlic
- 1 serrano pepper (stem removed)
- 1 ginger (an inch piece, peeled)
- 1 tablespoon fresh cilantro
- 3 teaspoons fish sauce
- 1 1/2 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 pound ground chicken
- 2 tablespoons olive oil
- salt and pepper (to taste)
- 4 soft bread (either soft french bread or flatbread, we recommend naan)
- 1/2 cup mayo
- 1 cucumber
- 1 shallot or red onion
- 2 tablespoons cilantro
- 1/4 cup fresh mint
- 2 tablespoons chili crisp
Mix garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger with a small chopper or in a food processor until mixed thoroughly.
Add the mixture to a mixing bowl. Mix in ground chicken, fish sauce, brown sugar, cornstarch, and the salt & pepper. Then form the balls into round meatball shapes, note that they should feel wet, and the shape doesn’t need be perfectly round.
In a large pan with lid, heat the olive oil to medium-high heat. Continue to add the meatballs let them cook.
Add approximately 2 tablespoons of water into the pan, be ready to put the lid on as soon as it sizzles and then continue to let the meatballs cook for a few minutes. Remove the cover, flip the balls and repeat the process. After around 10 minutes, the meatballs should be cooked enough to still be cooked through but still be tender, and deliciously golden brown!
When serving make sure to have the bread warm so its nice and soft. Start with putting the mayo on the bread then the meatballs and the garnish (cucumber, shallot, cilantro and mint). Don't forget a drizzle of chili crisp to make it irresistible! Messy but amazingly delicious!!!
- Use ground chicken that is at least 90% lean. This will help to keep the meatballs moist.
- Add some breadcrumbs to the meatball mixture. This will help to bind the meatballs together and make them more tender.
- Use fresh ginger. The fresher the ginger, the better the flavor. You can grate the ginger or use a microplane grater.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
- Shape the meatballs into small, evenly sized balls. This will help them cook evenly.
- Don't overcook the meatballs. Overcooked meatballs will be dry and tough.
- Serve the meatballs with a dipping sauce, such as sweet and sour sauce, soy sauce, or teriyaki sauce.
- You can add other ingredients to the meatball mixture, such as chopped onion, garlic, or cilantro.
- You can pan-fry or bake the meatballs.
- You can make the meatballs ahead of time and freeze them.
- If you are baking the meatballs, bake them in a preheated 350 degree F (175 degree C) oven for 15-20 minutes, or until they are cooked through.