Wonton Meatballs
prep cook inactive total yield 4 servingsThese flavor-packed Paleo and Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!
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These flavor-packed Paleo and Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!
Ingredients
- ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
- ½ pound shrimp, peeled and deveined
- 1 pound ground pork
- 2 scallions, finely chopped
- ¼ cup cilantro, minced
- 1 tablespoon coconut aminos
- ½ teaspoon Diamond Crystal brand kosher salt
- ½ teaspoon fish sauce
- ¼ teaspoon ground white pepper
- ¼ teaspoon sesame oil
- Ghee or cooking fat of choice
- 1 scallion, sliced on the bias (optional garnish)
- Sriracha (optional)
- ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
- ½ pound shrimp, peeled and deveined
- 1 pound ground pork
- 2 scallions, finely chopped
- ¼ cup cilantro, minced
- 1 tablespoon coconut aminos
- ½ teaspoon Diamond Crystal brand kosher salt
- ½ teaspoon fish sauce
- ¼ teaspoon ground white pepper
- ¼ teaspoon sesame oil
- Ghee or cooking fat of choice
- 1 scallion, sliced on the bias (optional garnish)
- Sriracha (optional)
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.
- 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, and sesame oil.
- Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
- Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
- Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
- Bake the meatballs in the oven for 15-20 minutes or until cooked through. (You can also cook these meatballs in a Breville Smart Oven Air on the airfry mode at 375°F for 12 minutes.)
- If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!
- 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.
- 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, and sesame oil.
- Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
- Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
- Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
- Bake the meatballs in the oven for 15-20 minutes or until cooked through. (You can also cook these meatballs in a Breville Smart Oven Air on the airfry mode at 375°F for 12 minutes.)
- If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!
Notes
Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months. I like to reheat my meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.courses dinnercuisine chineseRecipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/03/20/2017032020170320wonton-meatballs**********
Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months. I like to reheat my meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.
All-Purpose Stir-Fry Sauce
cook total yield 2 cupsDespite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. You can use this Whole30 sauce as a marinade, dressing, and to make stews!
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yield 2 cups
Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. You can use this Whole30 sauce as a marinade, dressing, and to make stews!
Ingredients
- 1 cup coconut aminos
- ½ cup fresh orange juice
- ¼ cup Red Boat fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 2 teaspoons ginger powder
- 1 teaspoon sesame oil (optional)
- 1 cup coconut aminos
- ½ cup fresh orange juice
- ¼ cup Red Boat fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 2 teaspoons ginger powder
- 1 teaspoon sesame oil (optional)
Instructions
- Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
- This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!
- Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
- This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!
Notes
Label your jars with Painter’s tape + Sharpie and that way you'll know what's inside and when you you should use it by!courses condimentcuisine sauce, paleo, primal, whole30, chinese, asian, gluten-freeRecipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce*******
Label your jars with Painter’s tape + Sharpie and that way you'll know what's inside and when you you should use it by!
courses condiment
cuisine sauce, paleo, primal, whole30, chinese, asian, gluten-free
Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce
*******
Magic Mushroom Powder
cook total yield 4 cupsMagic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed seasoning salt on anything to make it delicious!
cook
total
yield 4 cups
Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed seasoning salt on anything to make it delicious!
Ingredients
- 3 ounces dried porcini mushrooms
- 2 cups Diamond Crystal Kosher salt
- 3 tablespoons red pepper flakes
- 2 tablespoons dried thyme
- 1 tablespoon freshly ground black pepper
- 3 ounces dried porcini mushrooms
- 2 cups Diamond Crystal Kosher salt
- 3 tablespoons red pepper flakes
- 2 tablespoons dried thyme
- 1 tablespoon freshly ground black pepper
Instructions
- Measure out all your ingredients.
- In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.
- Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.
- Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.)
- In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly. Once the red pepper flakes are evenly distributed, you’re all set!
- If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars.
- Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.
- Measure out all your ingredients.
- In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.
- Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.
- Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.)
- In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly. Once the red pepper flakes are evenly distributed, you’re all set!
- If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars.
- Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.
Notes
Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.cuisine condiment, italian, paleo, whole30, gluten-free, seasoningRecipe by Nom Nom Paleo® at https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift
Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.
cuisine condiment, italian, paleo, whole30, gluten-free, seasoning
Recipe by Nom Nom Paleo® at https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift