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Wonton Meatballs

Ingredients:

¼ oz dried shiitake mushrooms, soaked in water for at least 30 minutes (I used fresh)
½ lb shrimp, peeled and deveined
1 lb ground pork
2 scallions, finely chopped
¼ cup cilantro, minced
1 TBSP soy sauce
½ tsp salt
½ tsp fish sauce
¼ tsp ground white pepper
¼ tsp toasted sesame oil
Sriracha, to taste


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. Or if using fresh mushrooms, just chop 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, sesame oil and sriracha.

Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.

Form the mixture into 1½-inch balls. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls. Rather than parchment, I placed a cooling rack on a cookie sheet, sprayed with oil and placed the meatballs on that. 

Bake the meatballs in the oven for 15-20 minutes or until cooked through. 


Recipe from https://nomnompaleo.com/2017/03/20/2017032020170320wonton-meatballs

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