Skillet Wonton Meatballs
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 1 hour
Skillet Wonton Meatballs sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
- ½ pound shrimp, peeled and deveined
- 1 pound ground pork
- 2 scallions, finely chopped
- ¼ cup cilantro, minced
- 1 tablespoon coconut aminos
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon fish sauce
- ¼ teaspoon ground white pepper
- ¼ teaspoon toasted sesame oil
- Ghee, or cooking fat of choice
- 1 scallion, sliced on the bias (skippable finish)
- Paleo sriracha, skippable
Method
Check that your dried ’shrooms are hydrated. The cook throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time the cook make dinner.
Warm the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Slice off the hard stems, and finely mince them.
Finely chop the shrimp until you’ve got a chunky paste.
Set the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
Warm up a small frying pan over a medium burner and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
Form the mixture into 1½-inch balls. You can scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
Roast the meatballs in the oven for 15-20 minutes or until cooked through. Wanna cook them in an air fryer? Airfry at 375°F for 10 to 12 minutes or until cooked through.
If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over a medium burner, about 2 minutes on each side. Plate while it is hot with a squeeze of sriracha!
Kitchen notes
- Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months.
- You can reheat the cook meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.
- Want to make this dish even faster?
