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+ servings

Sichuan-Inspired Wonton Meatballs in Chili Oil

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


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


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!


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.