Sweet & Spicy Asian Meatballs
Easy · 19 ingredients — shared from Reciquest
16 servings · Easy
Ingredients
- 1/2 tsp toasted sesame oil
- 3 Tbsp sugar-free rice wine vinegar
- 3 Tbsp wheat-free soy sauce
- 1/4 cup filtered water
- 3 Tbsp Splenda
- 1/4 cup chopped scallions
- 1 Tbsp red pepper flakes
- 1/2 tsp xanthan gum
- 1 pound ground pork
- 1/3 cup superfine blanched almond flour
- 2 Tbsp chopped scallions
- 2 Tbsp chopped water chestnuts
- 2 Tbsp minced red bell peppers
- 1 Tbsp wheat-free soy sauce
- 1/4 tsp cayenne pepper
- 1/2 tsp minced garlic
- 1 large egg, beaten
Instructions
- Place all of the meatball ingredients in a medium-sized bowl and mix well with your hands. Form into 16 meatballs about 1 1/2 inches in diameter.
- Heat avocado oil in a large nonstick skillet over medium heat. Add the meatballs to the hot oil and cook for about 3 minutes per side, or until browned and cooked through. Remove the meatballs from the pan and set aside.
- Return the skillet to the stove over medium heat. Make the sauce: pour the sesame oil, vinegar, soy sauce, water, and sweetener into the skillet and whisk until combined. Add the scallions, red pepper flakes, and xanthan gum to the skillet. Simmer, stirring occasionally, for about 5 minutes, until thickened enough to coat a spoon.
- Add the meatballs to the sauce and cook for 2 more minutes, or until the sauce adheres to the meatballs, Serve hot.
Tags: pepperplate-import