These Whole30- and keto-friendly Wonton Meatballs turned out amazing, but who knew this recipe would cause me so much grief?
After completing our second cookbook, Ready or Not!, I decided to tackle a Chinese-inspired recipe that’s long been on my to-do list: Wonton Meatballs.
(Spoiler: I nailed the recipe!)
When I develop recipes, I like to begin by whipping up an experimental batch for dinner, and then feeding the results to my guinea pigs (a.k.a. husband and children). Rarely does my first try hit the mark, but lo and behold, these meatballs were an instant success. They reminded me of my mom’s pork and shrimp wonton filling, and I was pleased as punch that everyone else loved them, too. Even Ollie, the pickiest one in the family, gave this recipe his enthusiastic seal of approval. (In other words, he finished his dinner in minutes rather than hours.)
My loyal Nomsters on Instagram seemed to dig the look of these Wonton Meatballs, too. I posted a peek at the tasty meatballs on my feed to announce that a new recipe was on the way, and received plenty of encouragement for me to get this dish on our newly-updated site pronto.
No problem, I thought. I was feeling pretty smug. My first attempt was already 95% of the way there; I figured I’d add a bit of fresh ginger to the recipe, and maybe form slightly larger balls, but I had all weekend to polish the recipe.
Wonton Meatball Fiasco
But my hubris quickly changed to puzzlement the next morning when I made a second batch of meatballs.
They looked fine—every bit as pretty as the ones I’d made the previous night—but when I bit into a meatball, it disintegrated in my mouth. The wonderfully umami-rich flavors were the same, but the texture of the meat was powdery and off-putting and all-around gross. Was it me? I fed some meatballs to my unsuspecting family taste-testers, and they nearly spat them out. “WHAT DID YOU DO TO THE MEATBALLS?” they demanded.
I had no idea.
Dejected, I made tray after tray of Wonton Meatballs all weekend long, modifying different factors to try to recreate the texture of the original. Was it the fat content of the meat? Did I work the mixture too much? I chopped the prawns more coarsely in one batch, barely mixed the meat in another attempt, used chilled pork and shrimp in the third batch, and added a binding agent to the fourth one. Nothing worked, though Henry and I forced ourselves to eat EVERY MEALY MEATBALL I MADE, because we don’t waste food around here. The kids, on the other hand, had no qualms about wasting these meatballs.
Wracked with self-doubt, I started having nightmares about my powdery pork predicament. The flavor profile remained fantastic, but the texture was so off-putting and so different from the original batch that I knew something was terribly wrong. Did I just imagine that the first meatball was delicious? Had I lost my cooking mojo completely?
No Raw Ginger!
After wracking my brain to remember what I did differently the first time around, I realized that I’d only made one modification to the ingredients after the initial batch: I’d added freshly minced ginger. But that couldn’t have been the culprit, right?
WRONG. It was the fresh ginger that made my meatballs mealy! After a quick Google search and a scan of my Cook’s Science book, I learned that—similar to pineapple—fresh ginger contains a powerful enzyme called zingibain that breaks down protein. The grated ginger I’d added to my meatball mixture was breaking down the collagen in my pork, literally turning it into mush. (By the way, my fellow science nerds, this only happens with fresh ginger. It turns out the enzyme is inactivated when the ginger is cooked, dried, or countered with acid like vinegar or citrus.)
Armed with this knowledge, I made a fifth batch of Wonton Meatballs—this time sans fresh ginger. And as soon as I bit into a hot meatball, I did a celebratory dance. The bouncy, springy texture had returned! And that’s how Nom Nom got her groove back.
The moral of the story? In the immortal words of Commander Peter Quincy Taggart, NEVER GIVE UP, NEVER SURRENDER.
(By the way, if you want to hear our whole family talk through the trials and tribulations of testing this recipe, go listen to Episode 18 of the Nom Nom Paleo Podcast!)
So, without further ado, I present to you a batch of thoroughly tested Wonton Meatballs! (Psst! With the new blog redesign, there’s now a printer-friendly recipe card at the end of the post!)
Time to make Wonton Meatballs!
Serves 4
Ingredients:
- 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 brand 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 (optional garnish)
- Sriracha (optional)
Equipment:
- Small bowl
- Large bowl
- Chef’s knife
- Cutting board
- Scraper
- Measuring spoons
- Measuring cups
- Small frying pan
- Silicone spatula
- Large cookie scoop (a.k.a. #20 disher)
- Rimmed baking sheet
- Parchment paper
Method:
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.
(Update: I cooked these meatballs in my Breville Smart Oven Air on the airfry mode at 375°F for 12 minutes! You can also cook a half-batch at a time in a Philips Air Fryer at 375°F for 10 to 12 minutes. )
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!
Craving another delicious meatball recipe? Make my Tsukune (Japanese Ground Chicken Meatballs)!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Wonton Meatballs
Ingredients
- 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 (optional garnish)
- Paleo sriracha optional
Instructions
- 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. Wanna cook them in an air fryer? In a Breville Smart Oven Air, cook on the airfry mode at 375°F for 12 minutes. You can also cook a half-batch at a time in a Philips Air Fryer at 375°F for 10 to 12 minutes.
- 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!
Allison Gismondi says
OMG wiping the drool off my phone!
Karin says
wondering what could be substituted for shrimp for those who don’t eat shellfish? can fresh shiitake mushrooms be used in place of dried?
thanks
nomnompaleo says
Hmmm…you’re changing two variables so the end result will be different. Fresh shiitake can be used but they don’t have as much umami and they’ll add more moisture to the meatballs. I think you can leave out the shrimp, but the texture and taste will be different. If you alter the recipe, please let me know how it turns out!
Liz N. says
Would ground chicken or ground lamb be acceptable substitutes to the shrimp?
nomnompaleo says
I would just leave out the shrimp and use more pork.
Warren Chue says
I might try scallops to replace my wife has a shrimp allergy
briggsy says
love your site! do you have a recommendation on brand of shittake mushroom? i’ve had some bad luck with weird tasting dried mushrooms in the past. do they need to be fancy, or will any old el cheapo brand at the local asian market work?
nomnompaleo says
I like Fungus Amongus brand that you can buy at Whole Foods. At a Japanese market, I buy the expensive ones with no English writing (I have no idea if they are the best, I just assume they are).
Amanda says
Do you think these would be fine with all pork, or a mixture of pork and beef? I don’t eat seafood!
nomnompaleo says
It should work, but they won’t taste as good as with shrimp.
Amanda says
Whoops pardon me, you already answered this question. 🙂
Rebecca says
Can’t wait to try these! I’ve made your Whole 30 Asian Meatballs for all three of our Whole 30’s using a combo of pork and shrimp and they’re GREAT. I got lazy once and cooked it as a meatloaf and that was also great. I also got lazy and used a cooked sweet potato instead of chopping a raw one and that was also delicious. Can you tell that I love this recipe (and also that I’m lazy?) My 2-year-old also chows down on them.
nomnompaleo says
Thank you! I love your type of laziness!
Gretchen says
I hate cooking to the point where meatballs are absolutely not in my repertoire so I was actually checking to see if this could be loafed. 🙂
Stacie Perlman Langeder says
So, after all that trouble, no ginger in the recipe at all? Ha!
nomnompaleo says
Yep! It doesn’t make a big difference—except for the mushiness!
Mary Frances from Toronto says
I will definitely try these! If only because of the quote from my favourite movie: Galaxy Quest. “Never give up, Never surrender!”
nomnompaleo says
Ha ha! Henry insisted I add that quote!
Lynda M says
So….one of the things your science research came up with was that the chemical in ginger was de-activated by an acid….why not just soak the ginger in lemon juice or lime juice the am and add to the meat mixture in the evening? (a little bit of a ginger fanatic)….thoughts?
nomnompaleo says
I didn’t want to risk it! If you try it, let me know how it turns out! I would probably saute the minced ginger in some oil to deactivate the enzyme and let it cool before adding it to the mixture.
Karin P says
I can’t wait to try this delicious recipe! However, we aren’t big fans of mushrooms… Any suggestions for a substitute??? Thanks!
nomnompaleo says
Leave them out! I made batches without ’em and they’re still good.
Lynn Edwards says
Not a meat eater – shrimp ok – anyone tried it without pork? maybe TVP instead?
nomnompaleo says
You can try it with all shrimp, but the texture will be tougher. Also, the cooking time would definitely be less.
Becky Martin says
What would regular soy sauce be a good substitute for the coconut aminos? If so, what would be a good amount for this recipe?
nomnompaleo says
I would use 2/3 the amount and then fry up a tiny patty to check for seasoning.
Lynn says
Can’t find dried shiitake mushrooms so I bought porcini instead. Will it make a difference? Next time can I use fresh shiitake mushrooms?
nomnompaleo says
I’m not sure dried porcini are a good substitute in this recipe. You can totally leave the mushrooms out and it will still taste great!
augustgphs says
I was curious about this as well. There are always fresh mushrooms of every sort here…..
nomnompaleo says
You can use fresh shiitake, but dried shiitake are waaaay tastier! If you can’t find either, just leave it out!
Robin Claire says
I can’t wait to try these. Already a fan of the Asian meatballs. Love the addition of shrimp to this recipe.
Swarna says
Hi Michelle,
First of all I want to thank you for all your hard work and determination to come up with a delicious meatball recipe that you are kindly willing to share with the world! This recipe looks mouthwatering and I cannot wait to try this out!!! I had couple of questions which you already answered through others comments on this post! I just have one question now….is there any particular reason why you specifically mentioned the brand name of the Kosher salt that you used? Would regular sea sat or Himalayan salt be used instead?
I have your first cookbook and love it! Also your app is just fabulous! The cilantro lime chicken wings of yours are a regular in my house! I just preordered your calendar and cannot wait to have your 2nd cookbook in my hands!!
Thanks a lot!
nomnompaleo says
Yes, I specifically name the brand because all salt crystals are not equal in size. If you’re using a fine grain salt, you should cut the amount in half or season to taste after you fry a tester patty.
Alice E says
Not all kosher salts are even equal. The Smitten Kitchen site offers the following advice, “1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt” The difference is still in the crystal shape and weight. Most cooks save the sea salt for table use. If you want to cook with it, I suggest you check the packaging and check for the weight of a teaspoon or comparable measure to one of the above salts and adjust accordingly, or start with less check and add more if needed. Since not all of the sea salts I have seen in stores seem to have the same shape, I would suggest comparing them by weight, if you don’t have a comparison at home you might need to do this in the store. Hope this helps.
The meatballs look yummy, and what a neat idea to use the mixture as meatballs as well as in wonton filling.
Clemma Nash says
Mmmmm…maybe in chicken bone broth with bok choy? Almost won ton soup.
Raina Singh says
Oooooo what a great idea!
nomnompaleo says
Sounds great!
Sheila Palermo says
Could EVOO be subbed for the sesame oil?
nomnompaleo says
If you don’t have sesame oil, leave it out! It just adds flavor.
augustgphs says
I do believe you have outdone your crafty self with this dish!!! WOW…..I am soooo excited to try this. The big, big bonus to me is using the big toaster oven I have…..I have been hesitant to use it except for toasting foods and of course plain ole’ toast! Thank you so much for the inventive recipe.
Michelle says
The fact that you quoted Galaxy Quest absolutely made my day! Then I went to the store for shrimp and pork and the meatballs… oh heavens. This. This is why I don’t let the house run out of coconut aminos. This is why I’ve gone Paleo. I cried a little. Next, I’m taking your advice and making sliders on top of mushroom caps! You’re the Pale-hero!
nomnompaleo says
Yay!
Rachel says
Wow, love your site redesign!
nomnompaleo says
Thanks, Rachel!
Cherie Emmett Knitter says
Can’t wait to try these, they sound amazing! Thanks for hanging in there for us,lol!
primalplum says
Ha ha! I just quoted Commander Taggert myself yesterday. Between that movie and MIB, I have all the quotes I need for daily life.
So interesting about fresh ginger! I knew that from pineapple (found out when I added chopped fresh pineapple to Jello one year…) but I did not realize ginger did the same thing.
I’m making these tonight. They sound intriguing.
Kathy says
These look sooo good! Question tho – can I sub soy aminos (or soy sauce) for the coconut aminos?
Thanks!
nomnompaleo says
Yep. Start with 2/3 tablespoon and fry a patty to see if you need to adjust the seasoning.
Wren says
Can’t wait to try it – thank you! One of our favorite meals.
But have to admit that in curious about the ‘toaster oven’ you use. May I ask which brand? We’re trying to move away from the big oven since it’s just the two of us.
Thank you!
nomnompaleo says
I recently replaced my Breville Smart Oven with a KitchenAid. This is my new one: http://amzn.to/2nKOCMN
EverythingMomandBaby says
I have the Breville Smart Oven and love it. Can I ask why you changed? I thought for sure with was the new Breville Smart Air!
nomnompaleo says
I bought a Smart Oven last year for my Portland house and I don’t think it’s as good as my old one.
Howler Robinson says
It was so yummy!! Currently on a low fodmap diet, so I left out some of the ingredients. Ended up just doing dark ground turkey, chives, shrimp, fish sauce, white pepper, cilantro and we were done eating dinner in 5 minutes :O!!! I can’t wait for your new cookbook, already pre-ordered :).
nomnompaleo says
Thank you!
Faina Shpiler says
I can’t have mushrooms. Amy substitute ingredients?
Cathleen says
Thank you for the recipe cards! I really like to have both formats. I read through your blog and pictures and them like the card for the nitty gritty, actual making. Thank you!
chris says
If i wanted to leave out the shrimp, should I just keep all the other proportions the same?
nomnompaleo says
Increase total amount of pork to 1.5 pounds and keep everything the same.
Maria Marino says
Delicious, wouldn’t change a thing. Bouncy, shrimpy & a little sweetness from the coconut aminos… really good !
Ann says
Hi, Any suggestions for a substitution for the shrimp? I’m horribly allergic to shellfish. I worry that just leaving it out will damage your carefully studied and tried recipe. Thanks for your help!
Kate Birch says
Did these tonight in a chicken broth with oyster mushrooms, snow peas and lemon. OMG so good!!!! This will be on high rotation.
Emily Molinari says
Im excited to make these but we can’t sit down to eat them for a couple days-I want to prep ahead, freeze, thaw then bake. Any tips??
Kaeden Ann says
You could probably freeze them individually on a sheet pan, then place them in a container once solid. I did this with mini-meatloaves, and they turned out fine. The texture may not be quite the same, but should still be good.
I froze my cooked leftovers and plan on re-heating them either in the oven for 15 minutes or in a sauté pan with a bit of oil. Both ways add some nice color to frozen meatballs.
Wendy Misener says
Made a double batch of these last night so we would have leftovers. Super delicious! I eliminated the cilantro (one of those peeps, not a fan) and turned on convect roast for final 3 minutes to give them more of a toasted exterior. I put this recipe at the top of my ‘meatball’ arsenal. I like how they are filling, but light and delicate tasting.
NicoleB says
Recommended veggie side dish? I’m really excited to try these!
nomnompaleo says
Sautéed bok choy with garlic, coconut aminos, and fish sauce!
Kaeden Ann says
I made these tonight, and they were wonderful. I made a little dipping sauce from soy, vinegar, red chile flakes, sesame oil and a hit of sweetener, and then took a tablespoon of that and mixed it with peanut butter to make an impromptu satay sauce. My son tried to keep all the satay for himself. My husband was almost giddy with joy over the meatballs.
I did have two minor substitutions. I used fresh shitaki and my shrimp were pre-cooked. The texture may have been a bit off, but they were still delicious.
Elizabeth says
do you think you could use a mix of gr chicken and gr pork?
Jocelyn Bonebrake says
I did! My sister is allergic to shellfish and these looked so good, so I subbed a 1/2-lb of ground dark meat chicken and the are awesome! Great texture and flavor.
Audra (Unabridged Chick) says
We used ground turkey and it was super flavorful still, really delicious!
Leslie Lockhart Bisharat says
I loved the flavor of the meatballs but must have over-mixed the ingredients as the meatballs were tough. I added leftover meatball, chilled and sliced, to a cashew-Asian slaw the next day and the flavors were great!
awingren says
Michelle,
Thank you so much for the ginger tip! That is life-changing. I retried my family’s favorite meatball recipe but left out the ginger and it is so much improved now! No need for coconut flour and no more mushy weird texture! THANK YOU!
Also, I do plan to try your recipe with the added shrimp. It sounds really good!
Thank you sooooo much!
-Alicia
Kimmi Levinson says
I’ve been following these obsessively on your instagram and can’t wait to make them this weekend. Do you think it would work to use fresh mushrooms instead of dried?
nomnompaleo says
It should work with fresh shiitake, but it won’t taste as good!
Arissamasi says
how many mushrooms did you use approx. I don’t have a scale. looks like you soaked way more than you used.
nomnompaleo says
I used what was in the bowl—they were teeny tiny dried mushrooms. If you have medium sized dried mushrooms, three or four should suffice.
Vanessa Leonard says
Quick question (I am making these tonight)… I haven’t worked with dried shiitake mushrooms before and you mention that they have a strong flavour. When I weigh mine, I only get about 2 in 1/4 oz. I see in your picture that you have about 8 soaking. Should I only use the 2? Are my shiitakes just especially big? Mine look roughly the diameter of a white button mushroom (maybe slightly bigger?), but much thinner.
nomnompaleo says
Mine were mini! Two is good, but you can always add more if you love dried shiitake mushrooms like I do!
Vanessa Leonard says
Thanks for the quick response!
juliec says
Definitely going to try this as soon as my nonsoy (sooo allergic to soy) ammos arrive via amazon!
annie pdx says
LOVE these! Just made and tried cooking a few different ways: pan frying, baking and boiling. My favorite was forming into 1″ balls and dropping into boiling water, cooking 5-7 minutes. They taste delicate like wonton dumplings, the shrimp flavor really comes out. Bonus is you get a really delicious broth at the end. This recipe is a keeper thank you Michelle!
FromPA says
Do you think it’s possible to form the meatballs on one day (say, in the afternoon), but cook them the next day for dinner?
nomnompaleo says
I think it should be okay.
FromPA says
I did not do this. We did make the recipe, though. I usually never change recipes the first time, but for this, I used different dried mushrooms (as we have a huge bag to use up), and also bought ground pork and ground lamb. I think the lamb added a bit more flavor than the pork, but next time, I’ll use 100% pork. My meatballs were slightly bigger, as I used a bigger disher.
For those who want to make this, I doubled the recipe. Between 3 adults and 2 children (9, 6), we ate all but three meatballs, and I would’ve eaten those, but I wanted left overs. All 5 thought they were great!
I may have to triple it next time. Also, I cleaned and deveined 1+ pound of shrimp, and that took a while, extending the prep time to near an hour. I think 10 minutes of prep time is a little light, even without peeling and deveining shrimp.
Robin Claire says
Made these last night with ground turkey instead of pork. Loved the spongy goodness of the meatballs and they are very flavorful.
nomnompaleo says
Yay!
ViolaF says
Wow, thank you so much for this, both the recipe and the science! I made a similar meatball recently and was flummoxed by the strange texture as well–now I know it was the ginger. I’ll be trying this soon!!
rebecca228 says
can you used pre-cooked shrimp?
Catherine Cogut says
Made this tonight and followed the suggestion to make it into soup! I simmered ginger in chicken stock and added bok choy and the cooked meatballs at the end to warm up. Delicious!!
Joe Rye says
I made them a bit smaller (18 meatballs instead of 12) as an appetizer with Sriracha for dipping. Amaze-balls! (sorry) Great texture and taste, gone in minutes. Next time (next week) I’ll go full size and double the recipe for freezing; these are gonna make a great protein-packed lunch or snack.
Stephanie P says
Made these last night. Really good. I thought about adding dried ginger, but then decided not to mess with perfection.
Just polished off the leftovers for my lunch. Definitely will be making again, and next time as a double batch.
Lauren says
THANK YOU! Made these for dinner tonight. They were so good I almost cried. Seriously – halfway through my first Whole30 and this is hands down the best meal I’ve had so far.
Bryan Charles says
Why do use factory farmed, grain-fed meats in your recipes? Hardly think animals around in the paleo era were eating grains?
nomnompaleo says
I didn’t use factory-farmed, grain-fed meat (not sure how you got this idea), but I encourage folks to do the best they can. If you can eat perfectly Paleo, go for it.
Curt says
There are even paleo trolls these days.
Melanie says
I can’t find ground pork anywhere can I just use sausage?
nomnompaleo says
It won’t be the same. You need unseasoned ground pork.
Misty says
I made these tonight. They are phenomal!!!
misty says
These were so good and taste exactly like wonton. Thank you!
Warren Chue says
made with chicken and scallops! turned out so good
my wife is allergic to shrimp and we don’t eat allot of pork
taste great, the the key is to air dry the scallops for about 20 minutes, and then the grind on the chicken and to be really fine or use food processor on the chicken and the scallops till they are pastey
cvryder2000 says
My significant other is allergic to shrimp, can I use all pork, or substitute cooked chicken for the shrimp?
nomnompaleo says
I would use all pork.
cvryder2000 says
Thanks. I’ll try them, they sound yummy!
Cathy MacLean says
These look so yummy – – BUT I can’t eat shrimp. Any idea for a replacement for the 1/2 lb of shrimp? I can eat other seafood and fish though.
Cathy MacLean says
I just realized someone already asked that question! I’ll use all pork. 🙂
Laura says
I don’t want to be ‘that person’ but I do have a question…. can I make these meatballs with fresh mushrooms? They only had fresh at the store…. or I have dried morels…. would they be too strong? Thanks!
laura says
Ok, I see some people used fresh mushrooms. What do you think dried morels would taste like in this recipe?
nomnompaleo says
You can try it, but morels are not typically used in Cantonese cuisine.
nomnompaleo says
Fresh shiitake will work! If you can locate dried shiitake for next time, you should try it!
Andrea S says
Terrific. Made as sliders with lettuce wraps, classic pot sticker sauce and sirracha. Added more scallions, more cilantro and some dried prochini. Great flavor and texture.
Mandy Mastrovita says
I have made these three times already and I love them! Thank you so much for the recipe!
Sunshine says
Can we substitute something else for shrimp? I’m allergic.
MGowan says
I’m eat AIP, will it completely ruin the recipe to leave out the white pepper and sesame oil?
nomnompaleo says
Nope! They’ll still taste great!
Laura Anderson says
I had some of the leftover pho broth that I poured over them and it was incredible!! Thank you so much for this recipe!
Dmm says
Hands down the best meatballs my husband and I have ever had!! We sliced and pan fried them as you suggested and had them the next morning with eggs. So delicious!! Will make this recipe again and again!!
Kim Arauz says
I am allergic to mushrooms. Is there a way to do this recipe without the mushrooms?
nomnompaleo says
Yep! Just leave them out!
Carol Nathan says
Is it just me…..I can’t find ginger in the recipe……
nomnompaleo says
I took it out!
Bellichka says
Thank you…… this was driving me crazy when I was making this recipe! 🙂 (Turned out delicious!)
Audra (Unabridged Chick) says
Made these with ground turkey, as that’s what we had on hand, and they were divine — unbelievable. These will be in regular rotation, no doubt!
Donna Fountaine says
These were so tasty. I served them on a bed of spicy bok choy with a side of your cauli fried rice. Thanks for a great recipe!
Paleo Mom of Two says
I have meatballs on the brain lately and soon these will be on my plate. NOM NOM YUM! I can’t wait to try this recipe!!
Melissa Bloom Walker says
Oh, my goodness. This is one of the best things I’ve eaten in a long time, maybe ever. Not even kidding. Thank you for creating this!
Teresa B says
My 8 year old daughter loves many of your recipes, but this is her new favorite! Thank you!!
nomnompaleo says
Yay!
natalie @ wee eats says
If I wanted to make these shrimp free would I just add an extra 1/2 lb of pork?
nomnompaleo says
Yep!
Ted Wardy says
So has anyone added the dried ginger? Seems like it won’t break down the protein, is that right?
nomnompaleo says
It should work! Start with 1/2 teaspoon dried ginger.
Karen says
If one is allergic to mushrooms can something else be substituted? Thank you!
Mary says
These were INCREDIBLE!!!! My husband loved them and that is quite a complement.
Any recommendation for a good side dish?
nomnompaleo says
Stir-fried veggies!
Lori says
Can you cook these in the Instant Pot? If so, how long do you recommend to leave them in?
nomnompaleo says
I’ve never tried to make them in an Instant Pot! I’d fry them or bake them!
Michael John says
I’ve never worked with shrimp before and bought a bag of frozen peeled deveined shrimp at Trader Joe’s. Do I just defrost them in the fridge overnight before using? I don’t want them to turn to mush when I’m trying to cut them. Or maybe it won’t matter? Either way, these sound delicious!
nomnompaleo says
Yes!
Gina C. des Cognets says
This post helped me solve a mealy Asian turkey burger situation which was such a BUMMER! Fresh ginger, who knew? Looking forward to trying this recipe. Thanks for sharing your trials with us!
Wendy says
Just tried these….have I died and gone to heaven…just delish!! (thank you)
nomnompaleo says
Yay!
Rebecca Potter says
What is a good substitute for shrimp in the recipe? I am allergic to shrimp.
nomnompaleo says
Just use an extra 1/2 pound of pork in place of the shrimp!
Barbara Kraskov Wiley says
These look absolutely delicious! I have beets in my ip following your directions right now. I have to know if that is a square stainless steel pan you are using and where did you get it. I’m downsizing and my oven will only be able to accommodate a 15″ square pan. I love roasting veggies and want to utilize every square inch in there.
Thanks
Lynne Wong says
How could you keep the meatballs round while baking? After baking or even frying in the pan, my meatballs didn’t look round anymore. Any tips on that?
nomnompaleo says
Make sure you knead the mixture really well–until the texture gets sticky– and the meatballs will keep their shape.
Lynne Wong says
Thanks! I will give it a try again. Got your new cookbook. Super excited to try the recipes. Got copies for my friends too! Beautiful cookbook! Good job!!
nomnompaleo says
Thank you!
Sandra Jump says
I don’t eat pork, can u use a different protein?
nomnompaleo says
Yep! Ground chicken or turkey thighs will work!
Kerri Hennelly says
I am allergic to mushrooms and thoughts on a substitute?
nomnompaleo says
Just leave them out!
Kerri Hennelly says
Thank you!!
Euni says
Why do you prefer to use dried shiitake as opposed to fresh?
nomnompaleo says
The texture and flavor is much better. Dried shiitake mushrooms have a lot more umami than fresh.
Michelle Trochez-Brown says
I’ve been following Nom Nom for years. I’ve probably made 80% of your recipes. But this…this I could eat EVERY SINGLE DAY of my life.
Chrissy Eckert says
Do you have another type of mushroom that would sub well? My husband is allergic to ONLY shittakes
nomnompaleo says
You can leave them out! Or just use sautéed cremini mushrooms.
Deborah Rinio says
If you leave them out do you need to make any other modifications to keep the texture in tact?
Arta says
I finally made these tonight. I made them as written except for the cilantro because I didn’t have any on hand. They were absolutely delicious and the family loved them. The only change I will make to the recipe next time is to double it because there were zero leftovers after dinner!
Laurel Carlson Gaffney says
These were SOOOO delicious!! I made a double batch yesterday and my entire family had some for lunch. This morning, my 3 year old son, who is a horribly picky eater, saw me take the container of leftover meatballs out of the fridge to pack my lunch and asked if he could have them for breakfast! I would also love to see a soup recipe made with these! Chicken bone brother, bok choy, bean sprouts, and more shitake mushrooms maybe? A+
Elizabeth L. says
Why are we told to fry a small bit and then to take the rest and put them in the oven without frying? Did I miss something? Do I need another cup of coffee?
nomnompaleo says
You can fry a small patty to taste if the seasoning is correct. The rest of the meatballs are baked in the oven.
Harry Lim says
I hv same problem with disintegrated and powdery pork. Someone told me it’s because I marinated overnight and salt breakdown the meat. Also, any difference if I used frozen or fresh pork?
yvonne says
OH THANK YOU for the Peter Quincy Taggart quote. That is easily one of our favorite movies. <3 Your coolness rating just jumped a buncha points here. And it was already pretty darned high. 😉
yvonne says
(sorry if this posts twice)
Your coolness rating, while pretty high to begin with, just jumped more. Peter Quincy Taggart quotes! Easily one of my favorite movies.
Lindy Ndou says
Hi thank u for recipe I don’t know if I’d find shiitake mushrooms in South do they make a large difference compared to common white button mushrooms?
Carrie says
Yum! I am making my first batch of these babies right now! I may add a little powdered ginger for flavor since it won’t affect the flavor. P.S I love that you made a Galaxy Quest reference in your post! I love that movie!!!
Tatianan says
I really want to make these. Is there an other alternative to coconut aminos? It’s difficult to get them where I live.
Durbin R Amelia says
I order from Amazon.
Betsy says
I’m a bit confused about the last step about making a bunch of Wonton Sliders instead. Do you still bake them first and THEN smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side? or do you skip the baking and go right to frying the smushed patties?
nomnompaleo says
You skip the baking and fry the raw meat mixture — just like a mini burger!
Ieva Elksnis Bell-Shippee says
Just made and feasted on my first batch of Nom Nom’s Wonton Meatballs…..yummm…amazing….so delicious. Served them with Michelle’s Asian Dipping Sauce.
Going to make another batch to freeze.
CT says
Just made a batch, but I’m planning on tossing them in my Spicy Chili Oil sauce for a no wrapper Hong You Chao Shou (紅油抄手). Cannot wait!
Tonnie Rogers says
These look delicious! Reading the recipe, I don’t see any form of ginger. Did you decide they were better without even powdered ginger?
jane says
Hi Michelle, I haven’t cooked with dried shitake mushrooms. When I went to my Asian market there were so many to chose from it was overwhelming (although I managed). Any tips or suggestions? Also, if a recipe calls for fresh shitake mushrooms is it ok to sub with dried that are rehydrated? Thank you!
nomnompaleo says
Yes! You can always sub fresh shiitake with rehydrated dried shiitake mushrooms! Just soak them in water for about an hour and slice them up! I actually prefer rehydrated dried shiitake mushrooms to fresh!
jane says
Made these tonight. Nom nom! It’s a keeper! Would love to know your thoughts on adding some powdered ginger. 🙂
SeaJ says
Do you have any recommendations on temp or color for fully cooked? I had mine in the oven (fully preheated at 400 degrees) for 20 min but they still looked a little pink – 5 more minutes and they seemed to dehydrate and deflate but yet, were still a bit pink in the center. Should they be a little more pink then normal because of the added shrimp? Thanks for your help!
nomnompaleo says
Did you use pink shrimp? If so, the meatballs will be lighter in color. You can also check that the temperature of the center of a meatball is at least 145 F and it’ll be safe to eat (even if a little pink).
Mindy says
Can’t wait to try this! But I can’t use mushrooms since hubby is allergic. I feel like they’re a big part of the recipe. Any suggestions for a replacement? Thanks!!
nomnompaleo says
You can leave them out!
Lorna Williard says
Thank you so much for sharing what you learned about ginger making your meatballs pasty! I have made similar meatballs a million times, and I know exactly what you mean. Sometimes they turn out pasty and mushy. I never suspected it was the fresh ginger! Thanks a million, this is great info.
LarryB says
Just saw your Instagram post and put these in soup. Amazing! I did make a couple of tiny changes – I added 1/2 serrano pepper, finely chopped, and doubled the sesame oil and white pepper after frying up a tasting patty. (YUM!) Good thing you related your ginger-fail, otherwise I’d have done that too.
Karen Steinke says
What do you usually serve with these? they sound so good but I dont know what I would have with them.
Sonya says
I had frozen ground turkey in the freezer and subbed for the pork. I was worried they would be dry but the meatballs turned out great!
Nancy Schwartz says
I use fresh ginger all the time in pork meatballs and never noticed them being pasty. Maybe I just don’t mind that texture? I’ve made pork meatballs without any ginger and don’t notice any difference.
Moe says
Wondering if you can use fresh shiitake mushrooms in stead of dried. If so how much would you recommend?
JP says
Is the fish sauce required? I can’t stand the smell!
JP says
Can the fish sauce be omitted?
Jessica says
I subed rabbit instead of shrimp. Shellfish allergy and no cilantro. But it was amazing! Served with ginger garlic bok choy and snap peas. It was a perfect summer dinner!
RobinK says
These delicious wonton meatballs have been a staple in my household ever since they were published here. They are kind of a struggle to make if you have wee ones running around your kitchen who are too little to “help” but they insist upon offering their services anyway. So I make a double or triple batch, freeze any preformed meatballs I’m not using immediately, and I have a dinner that will be ready at the end of the day because that’s how long it takes me to do anything. Plus I have several more meals on the ready for future oh-crap-what-should-I-make-to-eat nights. I have made this with ground chicken blended with the pork before and it was good but it’s best just the way it was written.
Juliette says
These meatballs are umami-licious. As someone else suggested in comments, I think I will try to make a wonton soup-like broth for these meaty balls next time and add some greens or bok choy for a complete meal.
Katrina says
I was introduced to these on my first Whole30 cycle. I’ve done three so far. I keep coming back to this recipe again and again even when I’m not doing a Whole30. My husband loves them, too! Fabulous flavor!
Annette says
These are a staple item in our house. I make them about once a month and follow the recipe to a T. Tonight I’m making a double batch to freeze. SO GOOD. I can’t do eggs very often and I love a paleo meatball recipe with no eggs but still delicious texture.
Marita says
These are delicious!! I did end up subbing porcini for shiitake – I did it before I read the comments. It was my first time making this recipe so I don’t know what it tastes like with the shiitake, but it was really great still. Yum!
Alexis says
Question. What is the serving size for the nutrition info listed below?
Michelle Tam says
A serving size is 1/4 the recipe. If you make 12 meatballs, a serving size is 3 meatballs.
Nancy Franck says
Michelle, what did you serve these with? Thanks!
Michelle Tam says
Stir-fried veggies, cauliflower rice, vegetable soup, or roasted veggies are common side dishes that I serve with Wonton Meatballs.
Andrea says
these are delicious!! I’m just confused about the ginger. at the top of the post you explain in detail about why you should use dried ginger, but then their isn’t any in the recipe.? so ginger or no ginger ? thanks for all the deliciousness either way!
Michelle Tam says
I was so frustrated with what happened with fresh ginger that I never add ground ginger to my meatballs! If you do decide to add ground ginger, just add 1/4 teaspoon or so.
Julia says
I love this recipe. I’ve made it several times. I’m now on keto so need to count my macros. What is your serving size? You have the nutrition info but don’t say if that’s per meat ball or?
Michelle Tam says
The nutrition info is always for one serving. This recipe has 4 servings.