comment icon 71 more comments It’s an 11/10 for me. THEY ARE SO GOOD. The meatballs are jam-packed with flavor, golden brown on the outside, and perfectly tender. What a dream. This whole thing comes together shockingly easy, especially if you use a little blitzer like this guy (affiliate link) to mince all the meatball mix-ins! The meatballs will beg to be eaten straight out of the pan as an “appetizer” before you even get to the sandwich, but once you do get there, you can use any number of types of bread – soft French bread or baguette or pita, for example – to build the sandwich. It might be a bit low brow, but my bread-y element of choice is that pillowy, pre-made store-bought naan. Stuffed with all this goodness and folded into a naan-wich… oof. It’s just really good. New favorite meal!
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4.8 from 38 reviews
2 cloves garlic 1 serrano pepper, stem removed one 1-inch piece of ginger, peeled a bunch of fresh cilantro 3 teaspoons fish sauce 1 1/2 tablespoons brown sugar 1 tablespoon cornstarch 1 pound ground chicken 2 tablespoons olive oil pinch of salt
For serving:
4 pieces soft bread – either soft French bread or flatbread like pita or naan 1/2 cup mayo or kewpie* 1 cucumber, sliced 1 sliced shallot or red onion 2 tablespoons cilantro 1/4 cup mint leaves 2 tablespoons chili crisp* or sriracha
Sometimes it helps to cut the meatballs in half for layering on the sandwiches! And sometimes you can just go big and messy and not worry about it! When I use naan (as pictured), I just use half of the naan per person, and then fold it in half almost like a quesadilla or more of a flat sandwich. Nutrition information is for meatballs only.
