Wonton Meatballs

Check that your dried ’shrooms are hydrated. I like to throw a bunch of dried mushrooms into a bowl of water in the morning so they’ll be ready by the time I make dinner. When you’re ready to cook, preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.

Finely chop the shrimp until you’ve got a chunky paste.

Transfer the chopped shrimp to 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. I know that most meatball recipes warn against over-mixing the ingredients lest the balls turn tough, but this is the method my mama uses to make her deliciously springy shrimp and pork cakes. She swears it’s the secret to the bouncy texture, and she’s also the best home cook I know, so I’m gonna follow her advice.

Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is sizzling 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 ready to cook just yet? You can keep the meatball mixture in the fridge for up to 12 hours.)

Form the mixture into 1½-inch balls. I like to 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.

Bake the meatballs in the oven for 15-20 minutes…

…or until cooked through.

Top with scallions and serve immediately. These savory Wonton Meatballs are incredibly flavorful on their own, but if you insist on eating ’em with some kind of sauce, add a squirt of my Whole30 Sriracha.

Leftovers can be stored in a sealed container in the fridge for up to 4 days and frozen for up to 3 months. I like to reheat my meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.

If you feel like making a bunch of Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha.

Lesson learned: Recipe testing can be a chore, but it’s a necessary one, and the results are gratifyingly delicious!

Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner.

Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.

Finely chop the shrimp until you’ve got a chunky paste.

Place 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.

Heat up a small frying pan over medium heat 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. I like to 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.

Bake the meatballs in the oven for 15-20 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 medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!