How to Make Wonton Meatballs
1. Prep and Mix
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil sprayed with a bit of oil.
In a large mixing bowl, combine the ground pork, minced white parts of the green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, beaten egg, panko breadcrumbs, and white pepper.
2. Mix Gently
Using your hands or a fork, blend the ingredients together until just combined.
Chef’s Tip: Avoid overworking the meat! Over-mixing can compact the ground pork, resulting in a dense, heavy meatball rather than a light, tender one.
3. Scoop and Roll
Using a small cookie scoop or a tablespoon, portion the mixture into uniform balls (about 1 to 1.5 inches in diameter). Gently roll them between your palms to smooth them out and arrange them evenly on your prepared baking sheet, leaving a bit of space between each one. You should end up with roughly 16 to 20 meatballs.
4. Bake to Golden Perfection
Pop the baking sheet into the oven and bake for 15 to 18 minutes. The tops should be slightly golden, and the internal temperature should register 160°F (71°C) on a digital meat thermometer.
(Optional Alternative: If you prefer a crispier, deeply browned exterior, you can pan-fry them in a splash of vegetable oil over medium-heat for 10 to 12 minutes, turning frequently until cooked through).
How to Serve Your Wonton Meatballs
Once out of the oven, garnish the meatballs with the remaining green onion tops and a sprinkle of toasted sesame seeds.
For the perfect finishing touch, serve them alongside a simple dipping sauce made from equal parts soy sauce and Chinkiang black vinegar, finished with a drizzle of chili oil for a spicy kick. Whether dipped, simmered, or piled high over rice, these meatballs bring all the comfort of classic comfort food right to your table in under thirty minutes
