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)
Servings: 18 meatballs
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
