These Wonton Meatballs reimagine the classic wonton filling as juicy, bite-sized meatballs—infused with ginger, garlic, soy, and sesame, then baked or simmered until tender. With just 6 simple ingredients, they’re perfect in soups, over rice, or as an appetizer with dipping sauce.
No wrappers. No folding. Just all the flavor of wontons—in easy, fork-friendly form.
Why You’ll Love This Recipe
- 🥢 Only 6 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 15–20 minutes cook
- 💛 One bowl + one skillet/oven = easy cleanup
- 💸 Costs under $7—makes 20+ meatballs
- 🌾 Naturally nut-free & easily gluten-free (use tamari)
Ingredients You’ll Need
(Makes about 20 meatballs)
- 1 lb ground pork (or turkey/chicken)
- ½ cup finely chopped water chestnuts (for crunch)
- 2 green onions, finely sliced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for GF)
- 1 egg, lightly beaten
- 1 tbsp sesame oil
- Optional: ¼ tsp white pepper, pinch of sugar
💡 Pro Tips:
- Chill mixture 10 minutes before shaping—helps meatballs hold together.
- Use wet hands to roll—prevents sticking.
- Water chestnuts are key—they add authentic wonton texture.
Step-by-Step Instructions (Juicy, Fragrant, Foolproof)
1. Mix Ingredients
- In a bowl, combine ground pork, water chestnuts, green onions, ginger, garlic, soy sauce, egg, and sesame oil.
- Gently mix with hands or fork—don’t overwork.
2. Shape Meatballs
- Roll into 1-inch balls (about 1 tbsp each). Place on a plate or baking sheet.
3. Choose Your Cooking Method
Option A: Bake (Hands-Off)
- Preheat oven to 400°F (200°C).
- Arrange meatballs on parchment-lined sheet.
- Bake 15–18 minutes, until cooked through (160°F internal temp).
Option B: Simmer in Soup (Traditional)
