3. Shape Into Small Meatballs

• Scoop roughly 1 tablespoon of the mixture.
• Roll gently into a ball.
• Place on a lined baking sheet or plate.

You should get around 20–24 small meatballs.

🍳 Cooking Options

Option A: Bake Them (Fast & Easy)

• Preheat oven to 400°F (200°C).
• Place meatballs on a parchment-lined tray.
• Bake 12–15 minutes, or until lightly browned and cooked through.

This method gives a juicy interior with slightly crisp edges.

Option B: Simmer Them (Tender & Brothy)

• Heat a pot of chicken broth or water with a splash of soy sauce.
• Gently lower the raw meatballs into the simmering liquid.
• Cook 8–10 minutes, until they float and are firm.

This method keeps them ultra-tender and perfect for soups.

Option C: Air-Fry

• Air-fry at 380°F (193°C) for 10–12 minutes, shaking once halfway through.

🍽️ Serving Ideas

• Toss with a soy-sesame glaze
• Serve as an appetizer with sweet chili sauce
• Add to ramen, wonton soup, or veggie broth
• Pair with steamed rice and bok choy for a quick meal
• Turn into Asian-style meatball sliders

💡 Tips for Success

• Add a teaspoon of cornstarch for extra bounce (classic wonton texture).
• Use pork for the juiciest result—leaner meats work but will be firmer.
• Double the batch and freeze raw meatballs for later.

If you’d like, I can also create:
✅ A printable recipe card
✅ A version with nutritional information
✅ A spicy or gluten-free variation

Would you like any of those?