Sichuan Wonton Meatballs in Chili Oil Recipe

Sichuan-Inspired Wonton Meatballs in Chili Oil

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 cooking)

For the Chili Oil:

• 1/4 cup avocado oil
• 1.5 tsp coarsely ground Sichuan peppercorns (see notes)
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes (use 1/2 tsp for milder, or 1.5–2 tsp for hotter)
• 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:

1. In a large bowl, combine ground pork, ground chicken, kosher salt, white pepper, coconut aminos, minced garlic, diced green onions, rice vinegar, and fish sauce. Mix with your hands until everything is evenly incorporated.
2. Using a 2-inch scoop or your hands, form the mixture into meatballs. If the mixture sticks, wet your hands slightly to make rolling easier.
3. Heat a large nonstick skillet over medium-high heat and add the avocado oil.
4. Place the meatballs in the skillet and cook, turning every 2–3 minutes, until a golden crust forms on all sides and the meatballs are cooked through with no pink in the center. Transfer cooked meatballs to a clean plate and repeat with remaining meatballs.
5. Wipe the skillet clean after browning all the meatballs to prepare for the chili oil.

Make the Chili Oil:

1. Reduce heat to medium-low and return the skillet to the stove. Add 1/4 cup avocado oil, minced garlic, crushed red pepper flakes, coarsely ground Sichuan peppercorns, coconut aminos, toasted sesame oil, fish sauce and rice vinegar.
2. Cook gently, stirring, for 3–5 minutes until the oil becomes very fragrant and the spices are toasted. Be careful not to burn the garlic.
3. Place the cooked meatballs in a large bowl, drizzle the warm chili oil over them, and toss gently to coat. Top with thinly sliced green onion greens. Serve hot—on their own, over rice, or in lettuce cups.

Notes

I grind my Sichuan peppercorns in a small grinder or a coffee grinder dedicated to spices. If you don’t have a grinder, place the peppercorns in a sturdy plastic bag and bruise them with the back of a skillet or a meat mallet until coarsely broken. Coarse grind helps release aroma and gives small bursts of flavor in the oil.

Tips, Variations & Storage

These meatballs are adaptable. Use all pork, all chicken, or swap in turkey if preferred. If you want more texture, add a small amount of finely chopped water chestnut or grated ginger to the mixture. For a gluten-free, paleo, or Whole30-friendly option, ensure your coconut aminos and other condiments are compliant.

Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet or oven until warmed through and refresh with a splash of rice vinegar before serving.

Additional Info

Author: Alex Snodgrass

Servings: 4 people