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Whole30 Sweet Sour Asian Pork Ball.
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5 from 3 votes

Whole30 Sweet And Sour Asian Pork Balls

Flavorful Asian pork balls with ginger and garlic make a great appetizer or entree. Serve them with the sugar-free Sweet and Sour Sauce. Makes 48 cocktail sized pork balls or 6-8 patties. 
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Asian
Servings: 4 people
Author: Cynthia


  • 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.