These were hands down delicious! This is the second recipe I’ve tried from Nom Nom Paleo and it didn’t disappoint. One of the many things I miss while being on keto are the delicious Dim Sum dumplings in San Diego & Vegas. This recipe totally hit the spot and I didn’t even miss the wonton wrapping. I didn’t have any Coconut Aminos Soy Sauce substitute so I used regular soy sauce, so my recipe ended being keto instead of paleo. I also added about 2 teaspoons of oyster sauce to this recipe to give it that nutty flavor, and I added about a tablespoon of chopped carrots for texture and color. Michelle from Nom Nom Paleo also says you can flatten these and pan fry them, so I’m gonna try that next time!
- 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
- 1 tablespoon carrots, finely chopped
- 1 tablespoon soy sauce or coconut aminos (if doing Paleo)
- 2 teaspoons oyster sauce
- ½ teaspoon fish sauce
- ¼ teaspoon ground white pepper
- ¼ teaspoon sesame oil
- 1 scallion, sliced on the bias (optional garnish)
- Sesame seeds (optional for garnish)
1. Hydrate dried shiitake mushrooms in hot water (30 minutes) and preheat oven to 400 F degrees
2. Coarse chop the shrimp into small chunky cubes
3. Transfer the chopped shrimp into a large bowl and add the pork, mushrooms, scallions and carrots
4. Add soy sauce, oyster sauce, 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. Most meatball recipes warn against over-mixing the ingredients, but squeeze firmly to fully bind and incorporate the meat
6. Form the mixture into 1 1/2 inch balls. I use a large ice cream scoop (that holds about 3 tablespoons) to measure mine so that they are evenly formed.
7. Roll the mixture into round balls and arrange formed meatballs on a parchment-lined rimmed baking sheet. You should end up with 12-14 meatballs.
8. Bake the meatballs in the oven for 18-20 minutes or until cooked through
9. Garnish with scallions and sesame seeds and serve immediately. I like to dip mine in a soy sauce and calamansi juice (or lemon juice) dipping sauce, but you can dip yours in your favorite dipping sauce like Srirarcha, Ponzu, etc.