Whole30 - Wonton Meatballs

As I sit here typing, I am 9 days into a Whole30 challenge. As depressing as that makes me (the fact that I’m not even half way done), these Wonton Meatballs are glimmer of light at the end of a long tunnel.

These little guys are not only Whole30 compliant, but are everything you would love about a dumpling - juicy, meaty filling, minus the dumpling wrapper.

One of the biggest challenges for me is that I feel that I am constantly hungry, but at the same time, easily bored of food that is compliant.

The solution? Keeping the meals and stacks varying and exciting.

Here’s an easy snack that is portable, easy to eat, and filling (has fat and protein) to keep you full longer.

Original recipe can be found here, I slightly modified to mimic my favorite dumpling recipe.

Whole30 - Wonton Meatballs

 

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Prep time

40 mins

Cook time

15 mins

Total time

55 mins

 

Serves: 12

Ingredients

• ¼ oz dried Shiitake mushrooms, soaked in warm water for at least 30 minutes (or microwave in a bowl of water for 2 minutes)
• ¼ cup (2-3 leaves) Napa cabbage, salted for 15 minutes, rinsed, finely chopped
• 1.5 pound ground pork, turkey, or chicken
• 2 scallions, finely chopped (I had Chinese Garlic Chives that needed to be used up)
• ¼ cup cilantro, finely chopped
• 1 teaspoon of ginger, grated
• 3 cloves of garlic, finely minced
• 1 tablespoon coconut aminos
• 2 teaspoons Red Boat Fish Sauce
• ¼ teaspoon 100% Sesame Oil
• Black Pepper, to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Check soaked Shiitake mushrooms to ensure they are soft and hydrated. If still firm, continue to soak or microwave an additional minute.
3. In a separate small bowl, place Napa cabbage and sprinkle on 1 teaspoon of sale and rub into leaves. Let sit for 15 minutes to pull out moisture, rinse, squeeze out any excessive liquid, and finely chop. Add to large mixing bowl.
4. Squeeze moisture out of mushrooms, and finely chop. Add chopped mushrooms into a large mixing bowl with cabbage.
5. In the same mixing bowl, add remaining ingredients, and mix until combined. Half way through, ditch the spoon and use your hands to squeeze ingredients together to form a sticky meat mixture.
6. Using two tablespoons or an ice cream scoop, form 1½-inch balls and roll mixture into round balls and arrange onto parchment-lined baking sheet.
7. Bake for 15-20 minutes, or until cooked through and slightly browned.
8. Enjoy plain, or on a lettuce or cabbage wrap.

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