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These Asian Wonton Meatball Bites are juicy, savory, and full of umami. Made with shrimp, ground chicken, shiitake mushrooms, and scallions, they capture that same wonton flavor — only simpler and baked on a sheet pan, perfect for parties, meal prep, or a quick weeknight dinner.
Key Ingredient Notes
- Shrimp: The secret to juicy, bouncy meatballs. I use peeled and deveined white shrimp (about 26-30 count per pound). Shrimp keeps the texture light and springy instead of dense, adds natural umami, and acts as a binder so the meat holds together beautifully.
- Ground Chicken (or Turkey/Pork): Chicken keeps the flavor clean and balanced, while a bit of pork adds richness. If using all poultry, go half breast and half thigh meat for tender results.
- Shiitake Mushrooms: Add deep umami and moisture, keeping the meatballs soft instead of heavy. You can use fresh or rehydrated dried shiitake — both work great.
- Shallots and Scallions: Bring sweetness, aroma, and a fresh oniony bite that lifts the flavor without overpowering.
- Soy Sauce (or Coconut Aminos) + Toasted Sesame Oil: I use a splash of soy for savory depth and a drizzle of sesame oil for aroma — just enough to keep the mixture moist without making it greasy..
- Starch: A light binder that keeps the meatballs smooth and tender without drying them out.
How to Make the Most Juicy and Flavorful Wonton Meatball Bites
You’ll only need a few simple steps to get that signature springy, juicy texture. Here’s what makes the biggest difference after a few rounds of testing.
- The secret to that bouncy, juicy texture
If your meatballs often turn out dry or dense, it’s probably because you’re using lean meat alone. Shrimp fixes that. It adds moisture, natural sweetness, and that light, springy texture you find in good wontons. Pulse the shrimp into a sticky paste — that’s what helps the meat hold together so they stay juicy even after baking.
- The mix matters — not too tight, not too loose
When the mixture feels too wet or the meatballs fall apart while shaping, it usually means it hasn’t been mixed enough. You want to stir the meat in one direction for about two minutes. It’ll feel loose at first but will turn sticky as you go. That’s when you know the proteins have developed and the mixture will hold its shape. - Chop small, but don’t turn it into mush
This one’s important. Big chunks of mushrooms or shallots can make the texture uneven and heavy. I know it’s tempting to just dice them by hand, but honestly, your knife can’t chop as fine as a quick pulse in a small food processor. Just pulse a few times — you want the pieces small enough to blend in with the ground meat but not so fine that they turn into mush. If they go too far, you’ll lose that nice little texture in each bite.
- Bake for bounce, not dryness
Overbaking is where a lot of people go wrong. Bake at 400°F (204°C) for about 15–20 minutes, flipping halfway. The high heat helps the meatballs set fast and stay juicy inside. If the edges start to look golden and the center feels firm but still bouncy, they’re ready. Don’t wait for them to brown too much — that’s when they start drying out.
Tip
Freezer-Friendly & Party-Ready
These meatballs are one of those recipes you’ll be so glad you made ahead. They freeze beautifully and bake straight from frozen — no thawing needed. I like to shape them when I have a little extra time, then stash a batch in the freezer for quick dinners or last-minute get-togethers. Just pop them on a tray and bake until golden and juicy.
What to serve with Asian meatballs
These juicy wonton meatballs are so versatile — they fit right in on a party platter or as part of an easy weeknight dinner.
- For a Party Spread: They pair perfectly with other fun bite-sized dishes like Rice Paper Dumplings, Rice Paper Egg Rolls, or Crispy Rice Sushi.
- For Weeknight Meals: Turn them into a simple dinner by serving them with Air Fryer Fried Rice, Broccoli with Garlic Sauce, or Cantonese Chow Mein.
- Dipping sauces: The meatballs are full-flavored on their own, but if you like, try my egg roll sauce (sweet-fruity), sweet and sour sauce, teriyaki sauce, wonton sauce (savory – garlicky), or honey sriracha sauce (sweet – spicy).
FAQs
Why did my meatballs turn out loose or fall apart?
That usually means the shrimp wasn’t pulsed finely enough or the mixture wasn’t stirred long enough to get sticky. You want to stir in one direction until you see a tacky texture — little light strings forming in the mixture. That’s how you know the proteins have bound together, and your meatballs will hold their shape.
Try these Asian meatball recipes next!
If you love these juicy wonton meatballs, here are a few more reader favorites to try next:
- Lion’s Head Meatballs – Big, tender pork meatballs simmered in a savory broth.
- Thai Curry Meatballs – Juicy meatballs simmered in a creamy, aromatic coconut curry sauce.
- Winter Melon Meatball Soup – Light, nourishing, and packed with delicate flavor.
Recipe Card
Asian wonton meatball bites recipes
Juicy Asian Wonton Meatballs made with shrimp and chicken — springy, flavorful, and baked on a sheet pan for easy weeknight dinners. (Makes about 18 meatballs (1.5 oz / 42.5 g each)
Ingredients
- 4 oz fresh shiitake mushrooms finely chopped
- 2.5 oz shallots finely chopped (about 1 medium)
- ½ lb shrimp peeled and deveined (see Notes for shellfish-free option)
- 3 scallion diced into small rounds
- ½ lb ground chicken turkey, or pork
- 1 large egg white lightly whisked (or 1 tbsp olive oil)
- 1 tsp coarse sea salt
- 1 tbsp soy sauce or 2 tbsp coconut aminos; omit sugar if using
- 1 tsp sugar
- 2 tsp toasted sesame oil
- ¼ tsp ground white pepper
- 1 tbsp starch tapioca, arrowroot, or potato starch
- Neutral flavored oil spray
Instructions
To Prepare:
- Preheat the oven to 400°F (204°C).
- Roughly chop the shiitake mushrooms and pulse them in a small food processor until finely chopped. Transfer to a large mixing bowl.
- Do the same with the shallots—peel, roughly chop, and pulse until finely chopped. Add to the bowl.
- Add the shrimp to the food processor and pulse a few times until it turns into a sticky paste. Transfer to the same bowl.
- Dice the scallions into small rounds and add them to the bowl.
- Add the remaining ingredients — ground meat, egg white, salt, soy sauce, sugar, sesame oil, white pepper, and starch. Stir the mixture in one direction for about 2 minutes, until it becomes sticky and cohesive. It may look loose at first but will thicken as you mix.
- Line a large sheet pan with parchment paper. Lightly oil your palms to prevent sticking, then form about 18 meatballs (about 1.5 oz / 42.5 g each). Arrange them on the baking sheet and lightly spray the tops with oil.
To Bake:
- Bake at 400°F (204°C) for 20 minutes total, flipping the meatballs after 15 minutes.
To Serve:
- Serve warm — these meatballs are fully seasoned, juicy, and packed with umami flavor.
- Dipping sauce ideas: The meatballs taste great without a dipping sauce but feel free to check out my sauce/condiment archive for more inspo.
Notes
- Shellfish-free option: If you can’t have shrimp, use a total of 1 lb (450 g) ground chicken, turkey, or pork.
- Ground poultry version: Use a mix of 50% breast and 50% dark meat for tenderness. You may need a bit more starch to bind the mixture. Skip the egg white and increase salt to 1¼ tsp. The texture will be slightly denser but still delicious.
- Freezer-friendly: Form raw meatballs and place them on a parchment-lined tray. Flash freeze for 1 hour, then transfer to a freezer-safe bag, removing as much air as possible. Store flat for up to 2 months.
- Bake from frozen: Bake at 400°F (204°C) for 25–30 minutes total, flipping after 20 minutes.
- Chopping tip: Keep ingredients in small, uniform pieces so they mix evenly with the ground meat. Use the pulse function on a food processor to avoid turning them into a paste.
Nutrition
Serving: 1meatball, Calories: 41kcal, Carbohydrates: 2g, Protein: 4g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 27mg, Sodium: 268mg, Potassium: 123mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 43IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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