Juicy Chinese Meatballs (Wonton Meatballs)

These juicy wonton meatballs taste like delicious wontons without the wrapper. Made from a mix of pork and shrimp, they’re tender and packed with Chinese spices. So meaty you’ll want to keep (m)eating them again.

What are Chinese wonton meatballs? 

Our version of Chinese meatballs are similar to a wonton meatball, and packed with Asian flavors. They’re made from a blend of ground pork, chopped shrimp, wood ear mushrooms, and shiitake mushrooms, along with Asian seasonings like sesame oil and white pepper. 

There’s no frying, no sugar, and no gluten. They’re super easy to make as well as paleo and keto friendly, and only require an oven for baking.  

What’s in Chinese meatballs (or wonton meatballs)? 

The meat is a blend of pork (75%) and shrimp (25%). We’ve also made them with 100% chicken, 75% beef and 25% shrimp, or 50% pork and 50% chicken with great success! You can mix and match your favorite meats. 

In addition, we include the following ingredients: 

• Wood ear mushrooms 
• Shiitake mushrooms 
• Scallions, cilantro, and garlic 
• Seasonings: soy sauce, white pepper, sesame oil, sake, salt
• Egg

All of these get mixed together and then baked in the oven for a juicy and flavorful wonton meatball. 

What to eat with Chinese meatballs

Chinese meatballs (or wonton meatballs) can be eaten with paleo fried cauliflower rice, veggies, mashed sweet potatoes, or even zoodles (zucchini noodles). Other sides we love: 

• Asian vegetables: bok choy, green beans, napa cabbage
• Baba ganoush (for a fusion dip)
• Winter melon soup
• Drink with winter melon tea

FAQ

Can you substitute other meat? 

Absolutely, we’ve tried multiple combinations of meats, and all were tasty. 

You can substitute ground pork with ground beef or chicken, or even 50% ground pork and 50% ground chicken if you’d like it to be less fatty. The only meat we wouldn’t recommend is ground turkey – we’ve tried it a few times and they always came out very dry and tasteless. 

Don’t be afraid to use slightly fattier cuts of meat to guarantee a juicier meatball! 

Can you freeze Chinese meatballs?  

Sort of – we’ve baked these and frozen them a few times, but their texture will be more mushy and not as bouncy or tasty as the ones out of the oven, or that’ve been in the fridge for a few days. 

You’re best off freezing the raw mixed meat. We’d recommend forming them into meatballs, and then freezing them raw in a tightly sealed container or plastic bag. 

Where do you buy dried wood ear mushrooms and dried shiitake mushrooms? 

You can buy them from your local Chinatown or they may be available in the ethnic aisle of major grocery stores. You can also get them on Amazon: Wood ear mushrooms and dried shiitake mushrooms.

Otherwise, if you’re in a pinch, simply omit them – they’ll still be delicious. 

Adapted from Nom Nom Paleo, one of our favorite paleo bloggers. 

Juicy Chinese Meatballs (Wonton Meatballs)

These juicy Chinese meatballs taste like delicious wonton meatballs without the wrapper. Made from a mix of pork and shrimp, they’re tender and packed with Chinese spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Course Main Course, Side Dish

Cuisine Chinese

Servings 14 meatballs

Calories 131 kcal

Ingredients

  

• 1 lb ground pork
• 1/2 lb shrimp (peeled and deveined), roughly chopped
• 2 T dried wood ear mushrooms, rehydrated
• 2 dried shiitake mushrooms, rehydrated
• 2 scallions, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp soy sauce (or coconut aminos for paleo)
• 1 tbsp sake (or cooking wine)
• 2 tbsp cilantro, minced
• 1/4 tsp white pepper
• 1/4 tsp sesame oil
• 1/4 tsp salt
• 1 large egg

Instructions

 

• Preheat your oven to 400°F.
• Peel your shrimp, devein them, and chop them into bits. 
• Prepare your vegetables: finely dice your wood ear mushrooms, dice your shiitake mushrooms, and dice your scallions, garlic, and cilantro. 
• In a big bowl, add all ingredients except an egg, and mix together well. 
• Once mixed, add your egg and mix until just blended. 
• Using your hands or an ice cream scoop, shape your wonton meatballs into roughly 2.5” rounds and place on a parchment lined baking sheet. 
• Bake at 400°F for 18-20 mins (depending on the meat you’re using), until browned and cooked evenly inside. 

Notes

• Store in a tightly sealed container in the fridge for up to 4 days, or in the freezer in a tightly sealed plastic bag for a few months.
• This recipe makes about 12 large meatballs (3” each) or 15 medium meatballs (2” to 2.5” each). 
• Mix and match your meat if you prefer others instead of ground pork and/or shrimp, or try a mix of meats (beef & pork, beef & chicken, pork & chicken, etc.).

Keyword asian meatbals, chinese meatballs, meatballs, wonton meatballs

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