Wonton meatballs

I made Nom Nom Paleo's wonton meatballs in a double batch tonight. I made a similar dish some years ago in the style of sui mai dumplings, which was a similar recipe steamed in zucchini "cups." This time I just followed Michelle Tam's recipe and made meatballs. Delicious. I made a double batch b/c I bought a 1lb frozen shrimp package when it was on sale, and just froze some of it to make again later.

At the time of this meatball consumption, I am in the midst of an obsession with Christine and the Queens. This song is the current one on repeat. OMG. I am in love with her. Other videos showcase her moves, which inspire me to dance in the kitchen and get all swoon-ish at the same time.

Wonton Meatballs (by Michelle Tam of Nom Nom Paleo)
¼ ounce dried shiitake mushrooms soaked in water for at least 30 minutes
½ pound shrimp peeled and deveined
1 pound ground pork 
2 scallions finely chopped
¼ cup cilantro minced
1 tablespoon coconut aminos
½ teaspoon Diamond Crystal kosher salt
½ teaspoon fish sauce
¼ teaspoon ground white pepper
¼ teaspoon toasted sesame oil

1) Hydrate your dried mushrooms - mine take 30 minutes in warm water. 

2) Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.

3) Finely chop the shrimp until you’ve got a chunky paste.

4) Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.

5) Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.

6) Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)

7) Form the mixture into 1½-inch balls. Roll the mixture into round balls and arrange on a baking sheet. You should end up with about a dozen balls.

8) Bake the meatballs in the oven for 15-20 minutes or until cooked through. I finished mine off under the broiler to get a good sear. 
This time I ate these with roasted broccoli and eggplant and some sriracha. I've also used them in noodle soup with tasty results.