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Home » Blog » Recipes » Wonton Meatballs (Keto, Whole30)

Wonton Meatballs (Keto, Whole30)

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These Whole30- and keto-friendly Wonton Meatballs turned out amazing, but who knew this recipe would cause me so much grief?

A close up shot of Wonton Meatballs on a platter, topped with sliced scallions.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.

A collage of the cooking steps to make 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.

A cartoon of a grumpy mom giving a meatball to two kids

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?

An overhead shot of a black plate filled with Wonton Meatball ingredients

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.

An overhead shot of a bowl of dried shiitake mushrooms soaked in water

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

Four shots of someone chopping shrimp into a paste.

Transfer the chopped shrimp to a large bowl and add the pork…

Transferring the minced shrimp and ground pork to a silver bowl.

…mushrooms, scallions, cilantro…

Adding scallions to the wonton meatballs bowl

…coconut aminos, salt, fish sauce, white pepper, and sesame oil.

Adding the measured seasoning to the bowl of Wonton Meatball ingredients

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.

Using hands to combine the Wonton Meatballs

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.)

Frying a small patty of the Wonton Meatball mixture to check for seasoning.

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…

Scooping Wonton Meatballs and rolling them into balls.

…and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.

An overhead shot of Wonton Meatballs on a parchment lined rimmed baking sheet

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

Baking the Wonton Meatballs in a countertop oven

…or until cooked through.

A closeup of a baked tray of Wonton Meatballs

(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.

Garnishing a plate of Wonton Meatballs with sliced scallions

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.

A sideview of a plate of Wonton Meatballs

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.

A Wonton Meatball patty on a piece of lettuce and drizzled with 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 by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
5 from 10 votes

Wonton Meatballs

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!
Prep Time10 mins
Cook Time20 mins
Total Time1 hr
Course: Dinner
Cuisine: Chinese
Keyword: freezer-friendly, gluten-free, keto, low carb, meatballs, paleo, pork, Primal, Whole30
Servings: 4 servings
Calories: 370kcal
Author: Michelle Tam

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!

Video

Notes

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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 370kcal | Carbohydrates: 3g | Protein: 31g | Fat: 25g | Fiber: 1g | Sugar: 1g

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Reader Interactions

Comments

  1. Allison Gismondi says

    March 20, 2017 at 5:43 pm

    OMG wiping the drool off my phone!

    Reply
  2. Karin says

    March 20, 2017 at 5:45 pm

    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

    Reply
    • nomnompaleo says

      March 20, 2017 at 5:50 pm

      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!

      Reply
      • Liz N. says

        March 20, 2017 at 8:00 pm

        Would ground chicken or ground lamb be acceptable substitutes to the shrimp?

        Reply
        • nomnompaleo says

          March 23, 2017 at 3:15 am

          I would just leave out the shrimp and use more pork.

          Reply
    • Warren Chue says

      March 21, 2017 at 7:15 pm

      I might try scallops to replace my wife has a shrimp allergy

      Reply
  3. briggsy says

    March 20, 2017 at 7:41 pm

    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?

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:16 am

      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).

      Reply
  4. Amanda says

    March 21, 2017 at 2:21 pm

    Do you think these would be fine with all pork, or a mixture of pork and beef? I don’t eat seafood!

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:16 am

      It should work, but they won’t taste as good as with shrimp.

      Reply
  5. Amanda says

    March 21, 2017 at 2:21 pm

    Whoops pardon me, you already answered this question. 🙂

    Reply
  6. Rebecca says

    March 21, 2017 at 5:33 pm

    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.

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:17 am

      Thank you! I love your type of laziness!

      Reply
    • Gretchen says

      October 21, 2020 at 8:48 pm

      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. 🙂

      Reply
  7. Stacie Perlman Langeder says

    March 21, 2017 at 7:22 pm

    So, after all that trouble, no ginger in the recipe at all? Ha!

    Reply
    • nomnompaleo says

      March 21, 2017 at 7:23 pm

      Yep! It doesn’t make a big difference—except for the mushiness!

      Reply
  8. Mary Frances from Toronto says

    March 21, 2017 at 7:25 pm

    I will definitely try these! If only because of the quote from my favourite movie: Galaxy Quest. “Never give up, Never surrender!”

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:18 am

      Ha ha! Henry insisted I add that quote!

      Reply
  9. Lynda M says

    March 21, 2017 at 7:42 pm

    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?

    Reply
    • nomnompaleo says

      March 21, 2017 at 7:44 pm

      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.

      Reply
  10. Karin P says

    March 21, 2017 at 7:47 pm

    I can’t wait to try this delicious recipe! However, we aren’t big fans of mushrooms… Any suggestions for a substitute??? Thanks!

    Reply
    • nomnompaleo says

      March 21, 2017 at 7:49 pm

      Leave them out! I made batches without ’em and they’re still good.

      Reply
  11. Lynn Edwards says

    March 21, 2017 at 7:50 pm

    Not a meat eater – shrimp ok – anyone tried it without pork? maybe TVP instead?

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:18 am

      You can try it with all shrimp, but the texture will be tougher. Also, the cooking time would definitely be less.

      Reply
  12. Becky Martin says

    March 21, 2017 at 8:29 pm

    What would regular soy sauce be a good substitute for the coconut aminos? If so, what would be a good amount for this recipe?

    Reply
    • nomnompaleo says

      March 21, 2017 at 8:33 pm

      I would use 2/3 the amount and then fry up a tiny patty to check for seasoning.

      Reply
  13. Lynn says

    March 21, 2017 at 8:49 pm

    Can’t find dried shiitake mushrooms so I bought porcini instead. Will it make a difference? Next time can I use fresh shiitake mushrooms?

    Reply
    • nomnompaleo says

      March 21, 2017 at 8:59 pm

      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!

      Reply
    • augustgphs says

      March 21, 2017 at 10:49 pm

      I was curious about this as well. There are always fresh mushrooms of every sort here…..

      Reply
      • nomnompaleo says

        March 21, 2017 at 10:56 pm

        You can use fresh shiitake, but dried shiitake are waaaay tastier! If you can’t find either, just leave it out!

        Reply
  14. Robin Claire says

    March 21, 2017 at 9:27 pm

    I can’t wait to try these. Already a fan of the Asian meatballs. Love the addition of shrimp to this recipe.

    Reply
  15. Swarna says

    March 21, 2017 at 9:29 pm

    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!

    Reply
    • nomnompaleo says

      March 21, 2017 at 10:21 pm

      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.

      Reply
    • Alice E says

      March 22, 2017 at 11:53 pm

      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.

      Reply
  16. Clemma Nash says

    March 21, 2017 at 9:39 pm

    Mmmmm…maybe in chicken bone broth with bok choy? Almost won ton soup.

    Reply
    • Raina Singh says

      March 22, 2017 at 2:30 am

      Oooooo what a great idea!

      Reply
    • nomnompaleo says

      March 23, 2017 at 3:19 am

      Sounds great!

      Reply
  17. Sheila Palermo says

    March 21, 2017 at 10:10 pm

    Could EVOO be subbed for the sesame oil?

    Reply
    • nomnompaleo says

      March 21, 2017 at 10:21 pm

      If you don’t have sesame oil, leave it out! It just adds flavor.

      Reply
  18. augustgphs says

    March 21, 2017 at 10:41 pm

    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.

    Reply
  19. Michelle says

    March 21, 2017 at 11:23 pm

    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!

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:19 am

      Yay!

      Reply
  20. Rachel says

    March 22, 2017 at 12:31 am

    Wow, love your site redesign!

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:19 am

      Thanks, Rachel!

      Reply
  21. Cherie Emmett Knitter says

    March 22, 2017 at 1:35 am

    Can’t wait to try these, they sound amazing! Thanks for hanging in there for us,lol!

    Reply
  22. primalplum says

    March 22, 2017 at 3:18 pm

    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.

    Reply
  23. Kathy says

    March 22, 2017 at 3:54 pm

    These look sooo good! Question tho – can I sub soy aminos (or soy sauce) for the coconut aminos?
    Thanks!

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:20 am

      Yep. Start with 2/3 tablespoon and fry a patty to see if you need to adjust the seasoning.

      Reply
  24. Wren says

    March 23, 2017 at 1:26 am

    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!

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:20 am

      I recently replaced my Breville Smart Oven with a KitchenAid. This is my new one: http://amzn.to/2nKOCMN

      Reply
      • EverythingMomandBaby says

        May 27, 2017 at 9:30 pm

        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!

        Reply
        • nomnompaleo says

          May 27, 2017 at 9:32 pm

          I bought a Smart Oven last year for my Portland house and I don’t think it’s as good as my old one.

          Reply
  25. Howler Robinson says

    March 23, 2017 at 2:22 am

    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 :).

    Reply
    • nomnompaleo says

      March 23, 2017 at 3:20 am

      Thank you!

      Reply
  26. Faina Shpiler says

    March 23, 2017 at 12:25 pm

    I can’t have mushrooms. Amy substitute ingredients?

    Reply
  27. Cathleen says

    March 24, 2017 at 4:44 am

    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!

    Reply
  28. chris says

    March 24, 2017 at 4:25 pm

    If i wanted to leave out the shrimp, should I just keep all the other proportions the same?

    Reply
    • nomnompaleo says

      March 24, 2017 at 4:37 pm

      Increase total amount of pork to 1.5 pounds and keep everything the same.

      Reply
  29. Maria Marino says

    March 24, 2017 at 6:53 pm

    Delicious, wouldn’t change a thing. Bouncy, shrimpy & a little sweetness from the coconut aminos… really good !

    Reply
  30. Ann says

    March 24, 2017 at 11:24 pm

    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!

    Reply
  31. Kate Birch says

    March 25, 2017 at 8:06 am

    Did these tonight in a chicken broth with oyster mushrooms, snow peas and lemon. OMG so good!!!! This will be on high rotation.

    Reply
  32. Emily Molinari says

    March 25, 2017 at 12:12 pm

    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??

    Reply
    • Kaeden Ann says

      March 27, 2017 at 3:15 am

      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.

      Reply
  33. Wendy Misener says

    March 25, 2017 at 2:20 pm

    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.

    Reply
  34. NicoleB says

    March 25, 2017 at 8:08 pm

    Recommended veggie side dish? I’m really excited to try these!

    Reply
    • nomnompaleo says

      March 25, 2017 at 8:29 pm

      Sautéed bok choy with garlic, coconut aminos, and fish sauce!

      Reply
  35. Kaeden Ann says

    March 27, 2017 at 3:11 am

    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.

    Reply
  36. Elizabeth says

    March 27, 2017 at 6:11 pm

    do you think you could use a mix of gr chicken and gr pork?

    Reply
    • Jocelyn Bonebrake says

      April 2, 2017 at 2:08 am

      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.

      Reply
    • Audra (Unabridged Chick) says

      May 16, 2017 at 12:19 am

      We used ground turkey and it was super flavorful still, really delicious!

      Reply
  37. Leslie Lockhart Bisharat says

    March 28, 2017 at 7:14 pm

    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!

    Reply
  38. awingren says

    March 28, 2017 at 7:42 pm

    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

    Reply
  39. Kimmi Levinson says

    March 29, 2017 at 2:28 pm

    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?

    Reply
    • nomnompaleo says

      March 29, 2017 at 2:39 pm

      It should work with fresh shiitake, but it won’t taste as good!

      Reply
  40. Arissamasi says

    March 29, 2017 at 6:30 pm

    how many mushrooms did you use approx. I don’t have a scale. looks like you soaked way more than you used.

    Reply
    • nomnompaleo says

      March 29, 2017 at 7:01 pm

      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.

      Reply
  41. Vanessa Leonard says

    March 29, 2017 at 9:54 pm

    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.

    Reply
    • nomnompaleo says

      March 29, 2017 at 9:58 pm

      Mine were mini! Two is good, but you can always add more if you love dried shiitake mushrooms like I do!

      Reply
      • Vanessa Leonard says

        March 29, 2017 at 10:39 pm

        Thanks for the quick response!

        Reply
  42. juliec says

    March 30, 2017 at 2:29 pm

    Definitely going to try this as soon as my nonsoy (sooo allergic to soy) ammos arrive via amazon!

    Reply
  43. annie pdx says

    March 31, 2017 at 1:47 am

    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!

    Reply
  44. FromPA says

    March 31, 2017 at 5:06 pm

    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?

    Reply
    • nomnompaleo says

      March 31, 2017 at 5:23 pm

      I think it should be okay.

      Reply
      • FromPA says

        April 5, 2017 at 5:43 pm

        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.

        Reply
  45. Robin Claire says

    March 31, 2017 at 11:02 pm

    Made these last night with ground turkey instead of pork. Loved the spongy goodness of the meatballs and they are very flavorful.

    Reply
    • nomnompaleo says

      March 31, 2017 at 11:03 pm

      Yay!

      Reply
  46. ViolaF says

    April 1, 2017 at 9:46 pm

    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!!

    Reply
  47. rebecca228 says

    April 2, 2017 at 1:50 am

    can you used pre-cooked shrimp?

    Reply
  48. Catherine Cogut says

    April 3, 2017 at 12:07 am

    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!!

    Reply
  49. Joe Rye says

    April 3, 2017 at 4:55 am

    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.

    Reply
  50. Stephanie P says

    April 3, 2017 at 8:27 pm

    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.

    Reply
  51. Lauren says

    April 4, 2017 at 1:21 am

    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.

    Reply
  52. Bryan Charles says

    April 4, 2017 at 3:03 am

    Why do use factory farmed, grain-fed meats in your recipes? Hardly think animals around in the paleo era were eating grains?

    Reply
    • nomnompaleo says

      April 4, 2017 at 3:17 am

      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.

      Reply
      • Curt says

        April 11, 2017 at 10:29 am

        There are even paleo trolls these days.

        Reply
  53. Melanie says

    April 4, 2017 at 2:50 pm

    I can’t find ground pork anywhere can I just use sausage?

    Reply
    • nomnompaleo says

      April 4, 2017 at 3:13 pm

      It won’t be the same. You need unseasoned ground pork.

      Reply
  54. Misty says

    April 9, 2017 at 10:41 pm

    I made these tonight. They are phenomal!!!

    Reply
  55. misty says

    April 10, 2017 at 11:15 am

    These were so good and taste exactly like wonton. Thank you!

    Reply
  56. Warren Chue says

    April 10, 2017 at 1:33 pm

    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

    Reply
  57. cvryder2000 says

    April 11, 2017 at 3:42 am

    My significant other is allergic to shrimp, can I use all pork, or substitute cooked chicken for the shrimp?

    Reply
    • nomnompaleo says

      April 11, 2017 at 4:55 am

      I would use all pork.

      Reply
      • cvryder2000 says

        April 11, 2017 at 2:02 pm

        Thanks. I’ll try them, they sound yummy!

        Reply
  58. Cathy MacLean says

    April 11, 2017 at 9:59 am

    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.

    Reply
    • Cathy MacLean says

      April 11, 2017 at 10:00 am

      I just realized someone already asked that question! I’ll use all pork. 🙂

      Reply
  59. Laura says

    April 11, 2017 at 7:19 pm

    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!

    Reply
    • laura says

      April 11, 2017 at 7:24 pm

      Ok, I see some people used fresh mushrooms. What do you think dried morels would taste like in this recipe?

      Reply
      • nomnompaleo says

        April 11, 2017 at 7:26 pm

        You can try it, but morels are not typically used in Cantonese cuisine.

        Reply
    • nomnompaleo says

      April 11, 2017 at 7:25 pm

      Fresh shiitake will work! If you can locate dried shiitake for next time, you should try it!

      Reply
  60. Andrea S says

    April 13, 2017 at 1:53 am

    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.

    Reply
  61. Mandy Mastrovita says

    April 15, 2017 at 2:04 pm

    I have made these three times already and I love them! Thank you so much for the recipe!

    Reply
  62. Sunshine says

    April 15, 2017 at 2:20 pm

    Can we substitute something else for shrimp? I’m allergic.

    Reply
  63. MGowan says

    April 17, 2017 at 11:22 am

    I’m eat AIP, will it completely ruin the recipe to leave out the white pepper and sesame oil?

    Reply
    • nomnompaleo says

      April 17, 2017 at 3:29 pm

      Nope! They’ll still taste great!

      Reply
  64. Laura Anderson says

    April 18, 2017 at 1:46 am

    I had some of the leftover pho broth that I poured over them and it was incredible!! Thank you so much for this recipe!

    Reply
  65. Dmm says

    April 20, 2017 at 5:23 pm

    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!!

    Reply
  66. Kim Arauz says

    April 23, 2017 at 12:50 pm

    I am allergic to mushrooms. Is there a way to do this recipe without the mushrooms?

    Reply
    • nomnompaleo says

      April 23, 2017 at 4:13 pm

      Yep! Just leave them out!

      Reply
  67. Carol Nathan says

    May 15, 2017 at 3:15 pm

    Is it just me…..I can’t find ginger in the recipe……

    Reply
    • nomnompaleo says

      May 15, 2017 at 3:23 pm

      I took it out!

      Reply
      • Bellichka says

        January 14, 2018 at 4:56 pm

        Thank you…… this was driving me crazy when I was making this recipe! 🙂 (Turned out delicious!)

        Reply
  68. Audra (Unabridged Chick) says

    May 16, 2017 at 12:21 am

    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!

    Reply
  69. Donna Fountaine says

    May 18, 2017 at 3:35 pm

    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!

    Reply
  70. Paleo Mom of Two says

    May 20, 2017 at 8:05 pm

    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!!

    Reply
  71. Melissa Bloom Walker says

    May 21, 2017 at 7:27 pm

    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!

    Reply
  72. Teresa B says

    May 23, 2017 at 11:22 pm

    My 8 year old daughter loves many of your recipes, but this is her new favorite! Thank you!!

    Reply
    • nomnompaleo says

      May 23, 2017 at 11:33 pm

      Yay!

      Reply
  73. natalie @ wee eats says

    May 30, 2017 at 2:35 am

    If I wanted to make these shrimp free would I just add an extra 1/2 lb of pork?

    Reply
    • nomnompaleo says

      May 30, 2017 at 2:36 am

      Yep!

      Reply
  74. Ted Wardy says

    June 1, 2017 at 1:07 am

    So has anyone added the dried ginger? Seems like it won’t break down the protein, is that right?

    Reply
    • nomnompaleo says

      June 1, 2017 at 1:30 am

      It should work! Start with 1/2 teaspoon dried ginger.

      Reply
  75. Karen says

    June 21, 2017 at 12:52 am

    If one is allergic to mushrooms can something else be substituted? Thank you!

    Reply
  76. Mary says

    June 29, 2017 at 9:37 am

    These were INCREDIBLE!!!! My husband loved them and that is quite a complement.

    Any recommendation for a good side dish?

    Reply
    • nomnompaleo says

      June 29, 2017 at 2:09 pm

      Stir-fried veggies!

      Reply
  77. Lori says

    July 16, 2017 at 1:38 am

    Can you cook these in the Instant Pot? If so, how long do you recommend to leave them in?

    Reply
    • nomnompaleo says

      July 16, 2017 at 1:42 am

      I’ve never tried to make them in an Instant Pot! I’d fry them or bake them!

      Reply
  78. Michael John says

    July 16, 2017 at 3:27 pm

    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!

    Reply
    • nomnompaleo says

      July 16, 2017 at 4:45 pm

      Yes!

      Reply
  79. Gina C. des Cognets says

    July 17, 2017 at 12:39 am

    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!

    Reply
  80. Wendy says

    July 30, 2017 at 3:24 pm

    Just tried these….have I died and gone to heaven…just delish!! (thank you)

    Reply
    • nomnompaleo says

      July 30, 2017 at 3:26 pm

      Yay!

      Reply
  81. Rebecca Potter says

    August 6, 2017 at 5:58 pm

    What is a good substitute for shrimp in the recipe? I am allergic to shrimp.

    Reply
    • nomnompaleo says

      August 6, 2017 at 8:06 pm

      Just use an extra 1/2 pound of pork in place of the shrimp!

      Reply
  82. Barbara Kraskov Wiley says

    August 7, 2017 at 2:48 am

    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

    Reply
  83. Lynne Wong says

    August 8, 2017 at 4:55 pm

    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?

    Reply
    • nomnompaleo says

      August 8, 2017 at 5:02 pm

      Make sure you knead the mixture really well–until the texture gets sticky– and the meatballs will keep their shape.

      Reply
      • Lynne Wong says

        August 8, 2017 at 5:09 pm

        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!!

        Reply
        • nomnompaleo says

          August 8, 2017 at 5:09 pm

          Thank you!

          Reply
  84. Sandra Jump says

    August 9, 2017 at 12:02 am

    I don’t eat pork, can u use a different protein?

    Reply
    • nomnompaleo says

      August 9, 2017 at 2:56 am

      Yep! Ground chicken or turkey thighs will work!

      Reply
  85. Kerri Hennelly says

    August 11, 2017 at 6:19 pm

    I am allergic to mushrooms and thoughts on a substitute?

    Reply
    • nomnompaleo says

      August 12, 2017 at 3:14 am

      Just leave them out!

      Reply
      • Kerri Hennelly says

        August 12, 2017 at 1:28 pm

        Thank you!!

        Reply
  86. Euni says

    September 10, 2017 at 5:49 pm

    Why do you prefer to use dried shiitake as opposed to fresh?

    Reply
    • nomnompaleo says

      September 10, 2017 at 6:01 pm

      The texture and flavor is much better. Dried shiitake mushrooms have a lot more umami than fresh.

      Reply
  87. Michelle Trochez-Brown says

    October 1, 2017 at 6:43 pm

    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.

    Reply
  88. Chrissy Eckert says

    October 11, 2017 at 4:17 pm

    Do you have another type of mushroom that would sub well? My husband is allergic to ONLY shittakes

    Reply
    • nomnompaleo says

      October 11, 2017 at 4:32 pm

      You can leave them out! Or just use sautéed cremini mushrooms.

      Reply
      • Deborah Rinio says

        November 21, 2017 at 8:22 pm

        If you leave them out do you need to make any other modifications to keep the texture in tact?

        Reply
  89. Arta says

    October 26, 2017 at 4:23 am

    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!

    Reply
  90. Laurel Carlson Gaffney says

    October 30, 2017 at 4:48 pm

    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+

    Reply
  91. Elizabeth L. says

    December 12, 2017 at 8:17 pm

    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?

    Reply
    • nomnompaleo says

      December 12, 2017 at 9:03 pm

      You can fry a small patty to taste if the seasoning is correct. The rest of the meatballs are baked in the oven.

      Reply
  92. Harry Lim says

    December 14, 2017 at 2:08 pm

    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?

    Reply
  93. yvonne says

    December 31, 2017 at 9:58 pm

    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. 😉

    Reply
  94. yvonne says

    December 31, 2017 at 10:01 pm

    (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.

    Reply
  95. Lindy Ndou says

    January 1, 2018 at 8:34 pm

    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?

    Reply
  96. Carrie says

    January 5, 2018 at 4:58 pm

    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!!!

    Reply
  97. Tatianan says

    January 6, 2018 at 8:59 am

    I really want to make these. Is there an other alternative to coconut aminos? It’s difficult to get them where I live.

    Reply
    • Durbin R Amelia says

      January 13, 2018 at 6:44 pm

      I order from Amazon.

      Reply
  98. Betsy says

    January 10, 2018 at 11:12 am

    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?

    Reply
    • nomnompaleo says

      January 10, 2018 at 3:54 pm

      You skip the baking and fry the raw meat mixture — just like a mini burger!

      Reply
  99. Ieva Elksnis Bell-Shippee says

    January 13, 2018 at 6:42 pm

    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.

    Reply
  100. CT says

    January 15, 2018 at 10:24 pm

    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!

    Reply
  101. Tonnie Rogers says

    January 19, 2018 at 2:13 pm

    These look delicious! Reading the recipe, I don’t see any form of ginger. Did you decide they were better without even powdered ginger?

    Reply
  102. jane says

    January 21, 2018 at 3:47 pm

    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!

    Reply
    • nomnompaleo says

      January 21, 2018 at 4:53 pm

      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!

      Reply
      • jane says

        January 24, 2018 at 5:19 am

        Made these tonight. Nom nom! It’s a keeper! Would love to know your thoughts on adding some powdered ginger. 🙂

        Reply
  103. SeaJ says

    January 29, 2018 at 7:39 pm

    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!

    Reply
    • nomnompaleo says

      January 29, 2018 at 8:24 pm

      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).

      Reply
  104. Mindy says

    January 31, 2018 at 10:35 am

    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!!

    Reply
    • nomnompaleo says

      January 31, 2018 at 3:49 pm

      You can leave them out!

      Reply
  105. Lorna Williard says

    February 13, 2018 at 11:12 am

    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.

    Reply
  106. LarryB says

    August 11, 2020 at 2:31 pm

    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.

    Reply
  107. Karen Steinke says

    August 11, 2020 at 2:31 pm

    What do you usually serve with these? they sound so good but I dont know what I would have with them.

    Reply
  108. Sonya says

    August 11, 2020 at 2:31 pm

    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!

    Reply
  109. Nancy Schwartz says

    August 11, 2020 at 2:30 pm

    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.

    Reply
  110. Moe says

    August 11, 2020 at 2:30 pm

    Wondering if you can use fresh shiitake mushrooms in stead of dried. If so how much would you recommend?

    Reply
  111. JP says

    August 11, 2020 at 2:30 pm

    Is the fish sauce required? I can’t stand the smell!

    Reply
  112. JP says

    August 11, 2020 at 2:30 pm

    Can the fish sauce be omitted?

    Reply
  113. Jessica says

    August 31, 2020 at 5:18 pm

    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!

    Reply
  114. RobinK says

    September 27, 2020 at 12:45 am

    5 stars
    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.

    Reply
  115. Juliette says

    October 20, 2020 at 5:10 pm

    5 stars
    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.

    Reply
  116. Katrina says

    October 26, 2020 at 4:46 pm

    5 stars
    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!

    Reply
  117. Annette says

    November 13, 2020 at 11:23 pm

    5 stars
    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.

    Reply
  118. Marita says

    January 9, 2021 at 10:44 pm

    5 stars
    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!

    Reply
  119. Alexis says

    January 12, 2021 at 5:49 pm

    Question. What is the serving size for the nutrition info listed below?

    Reply
    • Michelle Tam says

      January 12, 2021 at 5:59 pm

      A serving size is 1/4 the recipe. If you make 12 meatballs, a serving size is 3 meatballs.

      Reply
  120. Nancy Franck says

    January 22, 2021 at 8:28 pm

    Michelle, what did you serve these with? Thanks!

    Reply
    • Michelle Tam says

      January 24, 2021 at 8:19 pm

      Stir-fried veggies, cauliflower rice, vegetable soup, or roasted veggies are common side dishes that I serve with Wonton Meatballs.

      Reply
  121. Andrea says

    January 28, 2021 at 2:29 am

    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!

    Reply
    • Michelle Tam says

      January 28, 2021 at 5:41 pm

      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.

      Reply
  122. Julia says

    February 11, 2021 at 2:32 am

    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?

    Reply
    • Michelle Tam says

      February 12, 2021 at 11:57 pm

      The nutrition info is always for one serving. This recipe has 4 servings.

      Reply

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