Wonton Meatballs by Michelle Tam / Nom Nom Paleo

Wonton Meatballs





Yield 4 servings

These flavor-packed Paleo and Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!



  1. 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. 
  2. Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.
  3. Finely chop the shrimp until you’ve got a chunky paste.
  4. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
  5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
  6. 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.)
  7. 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.
  8. Bake the meatballs in the oven for 15-20 minutes or until cooked through.
  9. 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!


Leftovers can be stored 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.

Courses Dinner

Cuisine Chinese

Recipe by Nom Nom Paleo® at