This recipe for Whole30 Sweet and Sour Asian Pork Balls is inspired from an earlier post for Wonton Soup.
I love the flavor of the wonton filling, but wanted something that would not only be gluten free and low-carb, but Whole30 compliant as well. Once I discovered coconut aminos which is a gluten free and Whole30 compliant substitute for soy sauce, I’ve never looked back. (Even low-sodium soy sauce is still very high in sodium) (affiliate link). The only other ingredient to consider was the brown sugar, but at just 1 teaspoon, I felt that I could omit it, especially since it would be served with a sweet and sour sauce.
These Asian Pork Sweet and Sour Pork Balls make a great Whole30 compliant appetizer, especially if you’re trying to stay on target over the holidays.
If you’re not interested in bite-sized pork balls, they can easily be made into larger, meal sized portions, or even burger sized patties. Adjust the cooking time by 5 minutes or so, depending on the size. The sweet and sour sauce is pretty easy. I just warmed and thinned no-sugar added apricot jam with some garlic chili sauce. (Check the label to make sure it’s Whole30 compliant if you’re following the program)
My family likes it fairly spicy, so I would suggest starting with 1 teaspoon chile sauce and adjusting to your taste. This recipe makes about 48 cocktail sized Asian Pork Balls, 15 larger meat balls, or 6, 5 ounce, entree sized burger patties.
Whole30 Sweet and Sour Asian Pork Balls are a delicious addition to your Whole30 recipe collection!
Whole30 Sweet And Sour Asian Pork Balls
- 1 1/2 pounds ground pork, (24 ounces)
- 1 cup mushrooms, coarsely chopped
- 2 eggs, beaten
- 2 Tablespoons coconut aminos, (or soy sauce if not gluten free or Whole30)
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic minced
- 2 teaspoons ginger root minced
- 3 green onions, finely chopped
- 2/3 cup water chestnuts, coarsely chopped
- 1 teaspoon sesame oil
- 1 1/2 teaspoon black pepper
- 1/2 cup apricot jam, no sugar added
- 1/2 teaspoons garlic chili sauce or sriracha
- 1 Tablespoon water or more
- 1/2 teaspoon ginger, minced
- In a food processor fitted with a blade, process pork through black pepper, with light pulses, scraping down sides of processor bowl until blended. Mixture should still retain some texture. Pork balls can be made by hand in a bowl, just finely mince all ingredients by hand before combining with minced pork.
- Form pork into balls, about 1 Tablespoon of pork for cocktail sized pork balls, or about 3 Tablespoons for larger, "meatball" sized portions. For burgers, allow approximately 4-5 ounces per portion.
- Pre-heat oven to 400 degrees F. Place on parchment lined baking sheets about 2 inches apart and bake for 15 to 20 minutes depending on size. Pork balls should be cooked through.
- For sweet and sour sauce, heat apricot jam, water, ginger and chili sauce in a small sauce pan over low heat, stirring until combined and warm. Add more water if necessary to thin to desired consistency.
Some of the items used in this post are available here at no additional cost to you.