Wonton Meatballs (Our Lazy, Liver-Spiked Version)
These meatballs taste just like something you'd get at a restaurant! If you're brave enough to try it with the liver, you're also adding one of the most nutrient-dense foods available on the planet. Trust me, you won't be able to taste it because these babies have that much flavor.
Ingredients
- 1 can sliced mushrooms (drained and chopped)
- 3 pounds ground meat (we prefer a mix of beef and pork)
- ½ pound ground liver
- 4 scallions sliced
- ½ cup cilantro (minced)
- 2 Tbsp coconut aminos
- 1 tsp salt
- 1 tsp fish sauce
- ½ tsp ground white pepper (yes, white pepper)
- ½ tsp sesame oil
Instructions
- Preheat the oven to 400 degrees.
- Combine all ingredients in a mixing bowl and mix thoroughly to combine.
- Form the mixture into 1 to 1 ½-inch balls (I like to scoop mine with a cookie scoop so it saves on the mess and they're all the same size), roll each into a round ball (if you like it to look pretty), and arrange on a parchment-lined rimmed baking sheet.
- Bake the meatballs in the oven for 15-20 minutes (18 minutes in our oven is perfect) or until cooked through.