06.16.19

Sichuan-Inspired Wonton Meatballs in Chili Oil

Okay, okay… We’ve established that I have a major love affair with Sichuan Peppercorns. I’ve shared some recipes in the past using them and discussing their fun, tingling sensation. If you’ve tried them, loved them, and are ready for more than this is THE RECIPE for you. 

First off, the inspiration for this recipe came from my obsession with Sichuan-Style Wontons in Chili-oil. If you’ve never had them before and see them on the menu, do it. Trust me. Wontons come to your table steaming hot and coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. They are just heavenly. 

I told Clayton, my husband, that I had to come up with my own, easy, Whole30 riff on the dumplings last time we were enjoying Sichuan-Style Dumplings at Royal China here in Dallas. He said, how in the world would you do that? Well, I found a way. They are obviously NOT the real deal nor did I think they would be; however, I think it captured the flavors in a fun meatball recipe. 

I created an easy but fun pork and chicken meatball mixture, browned them until cooked through, then made a quick chili and sichuan peppercorn infused chili oil. I love it because it’s perfect for weeknights when you are craving dumplings but are wanting to keep things clean in the kitchen while also getting dinner on the table in 30 minutes.

Served alone or in lettuce cups, I just love these delicious meatballs and know you will, too!!! They are absolute flavor bombs! YUM. 

Sichuan-Inspired Wonton Meatballs in Chili Oil

Serves: 4 people
Print
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

For the Meatballs:

  • 1 lb ground pork
  • 1 lb ground chicken preferably dark meat
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 tbsp coconut aminos
  • 2 cloves garlic, minced
  • 1/4 cup green onions, diced small about 2 green onions
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 2 tbsp avocado oil

For the Chili Oil:

  • 1/4 cup avocado oil
  • 1.5 tsp coarsely ground sichuan peppercorns *see notes at the bottom
  • 2 cloves garlic, minced
  • 1 tsp crushed red pepper flakes for more mild, use 1/2 tsp or for spicy, use 1.5-2 tsp
  • 2 tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 1 tsp fish sauce
  • 2 tbsp rice vinegar
  • 2 green onions, thinly sliced (green part only) for serving

Instructions

Make the Meatballs:

  • In a large bowl, combine the ground pork, ground chicken, kosher salt, black pepper, coconut aminos, garlic, green onions, rice vinegar and fish sauce. Using your hands, mix until well combined.
  • Using a 2-inch ice cream scoop, form the meatballs. Using your hands, work the meat until it is formed into a round circle. If the meatballs are difficult to roll, try wetting your hands to make it easier.
  • Heat a large non-stick skillet over medium high heat with avocado oil.
  • Gently place meatballs into the skillet and cook, until a golden brown crust has formed on all sides, flipping every 2-3 minutes and the meatballs are cooked through and no longer pink in the center. Transfer cooked meatballs to a clean plate and continue until all meatballs are cooked through.
  • After all the meatballs are browned, wipe the skillet clean.

Make the Chili Oil:

  • Heat the same skillet over medium-low heat. Add the avocado oil, garlic, chili flakes, sichuan peppercorns, coconut aminos, sesame oil, fish sauce and rice vinegar. Cook gently being careful not to burn, stirring, until the oil is very fragrant and the spices are toasted, 3 to 5 minutes.
  • Place the meatballs in a large bowl and drizzle with chili oil. Top with freshly chopped green onions. Serve and enjoy!

Notes

I grind my sichuan peppercorns in a coffee grinder. If you don't have one, place peppercorns in a plastic bag and whack with a meat mallet or back of a skillet until coarsely ground.

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