I whipped up these Asian Inspired Meatballs that came out really FORKING delicious but I didn’t publish the recipe because they were not the correct texture for a meatball. My husband brilliantly said the meatballs would be really great stuffed into wonton wrappers so that is what I did. It’s really easy to stuff a meatball into wonton wrappers. You just wet with water both sides of the wonton wrapper, insert meatball, apply top wrapper, Just clench your hand and everything is wrapped up tight. You can serve the Wontons a variety of ways. As a dumpling in soup, you can make them like potstickers or serve with a variety of dipping sauces. The brown sauce I whipped up pictured in the left hand bottom corner was really FORKING Delicious….I didn’t write down exactly how I made it but I know I used basically all the same flavoring I put into the meatballs…but with a few adjustments……I know I went heavier with the hoisin sauce and I think I went heavier with the garlic…..but it was pretty close to what I put in the meatballs.
Ingredients for about 8 servings
1 lb beef (mine was fresh ground sirloin, chuck, brisket and rib in about equal amounts)
1/2 cup onion – chopped fine
1 carrot shredded
3 Tablespoons soy sauce
2 Tablespoon rice wine vinegar
1 Tablespoon shaohsing rice wine
1 Tablespoon garlic that was ground to a paste
2 Tablespoons gochujang
1 teaspoon red chili flakes
1 Tablespoon ginger – fresh grated
1 Tablespoon honey
1 Tablespoon dark brown sugar
1 teaspoon hoisen sauce
1/2 teaspoon sesame oil
3 XL eggs – slightly beaten
1 cup millet – cooked (next time I’ll try rice…..)
1 Tablespoon (scant) sea salt
1/2 teaspoon black pepper
1 cup panko
1/4 cup fresh cilantro
non-stick spray – canola or vegetable
a package of wonton wrappers
1 Tablespoon salt to boil wontons in.
Set oven to 350 degrees F.
Spray baking sheets with nonstick spray.
In a large bowl mix together all the ingredients.
Use a small scoop and make your meatballs.
If you have the same size scoop as mine you might get around 41 balls.
Leave in oven until done.
In my oven they got done in 15 minutes.
When the meatballs are done let them cool on the counter. When cool portion the meatballs. Freeze some if you want to and leave out what you want.
You need two wonton wrappers per meatball.
Get a small dish of water and quickly dip the top side of the wrapper.
Place meatball in the middle of the wrapper.
Get another wrapper and wet one side of the wrapper and place over the meatball.
Put it in your hand and squeeze it shut.
Get a pot of boiling water on and add a little salt.
Boil them about a minute or two and serve with assorted sauces or in a broth based soup.