Crispy Wonton-Wrapped Pork Meatballs
Welcome to Episode 14 of fun little recipes you need in your life.
Simply because they’re FUN.
And tasty.
( Obviously. )
And suuuper easy.
Like these crispy little wonton-wrapped pork meatballs that are as simple as blitzing, mixing, wrapping and tossing in the fryer for a hot second or two.
Oh, and please know these meatballs take more like 6 to 7 minutes in the fryer, but sometimes I try to sound cool and talk like the kids do.
Woo hoo!
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Original recipe is by @gidsgids
Due to ingredient availability (Montana, amiright?) he does use a different wrapper in his recipe - so be sure to check out his page for the original.
Whee!
here’s what you’ll need
1 lb ground pork
1/2 onion
1 carrot
green onions
1 tbsp cornstarch
1 tbsp garlic powder
salt
pepper
canola oil
here’s what you’ll need to do
Throw chunks of trimmed and washed onion, carrot and a few green onions into your food processor and blitz into a paste-like mix.
In a separate bowl, add those veggies to ground pork, along with garlic powder, cornstarch, and a generous pinch of salt and pepper. Mix well.
Roll 3 to 4 sheets of wonton wrappers (at a time) into a little log and slice thin, making wonton strips.
Tousle strips and place them on a tray.
Form small meatballs with the pork mix and plop them into the wonton strips.
Completely (and tightly) wrap the meatballs with the wonton strips.
Over medium heat, CAREFULLY heat a couple inches of oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 325 degrees.
CAREFULLY place your little wonton-wrapped pork meatballs into the hot oil.
Fry until golden and your pork is cooked through. This should take about 6 to 7 minutes each.
CAREFULLY remove your meatballs from the HOT oil using tongs and place them on a paper towel-lined plate to cool.
Salt generously.
Serve garnished with thinly sliced green onions and sweet Thai chili sauce for dipping.
Enjoy!