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

Comments

Chinese Glazed Chicken

Ingredients: 4 clove(s) garlic, chopped 6 scallions, sliced 3 tablespoon peanut oil 2 tablespoon dry sherry 3 tablespoon hoisin sauce 1/2 teaspoon ground ginger 2 teaspoons sesame oil 15 asparagus, cut into thin 1-inch pieces 3 ounces rice noodles, cooked as directed on package 1 pound boneless skinless chicken breast cut into strips Instructions: Heat wok until hot. Add oil, let it get hot. Add garlic and let sizzle for a few seconds. Add chicken and stir fry for 2 minutes. Add sherry and hoisin sauce. Sprinkle ginger into wok and stir well. Stir fry the chicken mixture until the chicken is tender and glazed. Add the sesame oil, scallions and asparagus. Cook for one more minute. Serve over rice sticks.

Broccoli & Chicken Casserole

Ingredients: 1 can cream of chicken soup 1 tsp lemon juice 2 ½ cups grated cheddar cheese 1 TBSP butter, melted ¼ tsp garlic powder ¼ tsp salt ⅛ tsp pepper 4 cooked chicken breasts, cut into bite-sized pieces 1 package frozen broccoli, cooked until just tender 8 pieces of bacon, cooked crisp and crumbled (optional) Instructions: Mix together soup, salt, pepper, lemon juice, 1 ½ cup cheese, butter and garlic powder. Mix in chicken and broccoli and place everything in greased baking dish. Top with bacon crumbles and bake at 350 for 30 minutes. Add remaining cheese and bake until cheese melts.

Pork & Sauerkraut

Ingredients: Huge hunk o' pork (butt or shoulder) 2-3 packages of sauerkraut Instructions: Poke pork with a fork all over. Place in a crockpot and top with the sauerkraut. Let it cook all day and serve with mashed potatoes. A Pennsylvania New Year's Day tradition!

Kristy's Kitchen

Search This Blog