Sweet and Sour Pork Balls
Sweet and sour pork balls with apricot dipping sauce are low carb and Whole30 friendly.
Servings: 8 servings
Calories: 580kcal
Ingredients
Pork Balls
- 24 ounces ground pork
- 1 cup mushrooms coarsely chopped
- 2 large egg 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 minced ginger
- 3 green onions finely chopped
- 2/3 cup water chestnuts, drained and coarsely chopped
- 1 teaspoon sesame oil
- 1 1/2 teaspoons black pepper
Apricot Sauce
- 1/2 cup low sugar apricot jam
- 1/2 teaspoon garlic chili sauce
- 1 Tablespoon water
- 1/2 teaspoon ginger minced
Instructions
Pork Balls
- 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.
- Form pork into balls, about 1 Tablespoon of pork for cocktail sized pork balls, or about 3 Tablespoons for larger, "meatball" sized portions.
- 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 or until cooked through.
Apricot Dipping Sauce
- 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.
Nutrition
Serving: 1serving | Calories: 580kcal | Carbohydrates: 27g | Protein: 34g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 215mg | Sodium: 1211mg | Potassium: 734mg | Fiber: 3g | Sugar: 13g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg