Spicy Sesame Pork Balls

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These Spicy Sesame Pork Balls are a great Asian style dish that can double as both a snack that can be eaten as finger food or with a side for a main meal. They can be pretty spicy so you can reduce the amount of sriracha used if you’re not a fan of the heat!

If you haven’t tasted foods coated in sesame seeds, you need too! They work so well and I like to use them on lots of other foods too, like fresh salmon. The inside of the Spicy Sesame Pork Balls taste a lot like my old dumplings and you can really taste the combination of the garlic, ginger and shallots!

The addition of the stevia glycerite works to balance out the spicyness of the sriracha, remember it’s not always about making things taste sweet, sometimes it’s about BALANCE. But if you prefer to forgo the sweeteners altogether, you can always leave It out.

I prefer the stevia glycerite over regular stevia drops because it has a consistency that is very similar to honey, but you can use regular stevia drops if you like.

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Spicy Sesame Pork Balls

Asian style pork balls with chilli sauce, rolled in sesame seeds.

Course Appetizer, Main Course, Snack

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword Asian meatballs, keto asian recipes, keto meatballs, keto pork balls, keto snacks, lchf Asian, lchf meatballs, lchf pork balls, low carb Asian, low carb meatballs, low carb nikki, low carb pork balls, low carb snacks

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 561.5kcal

Ingredients

• 500 g pork mince/ground pork ground pork
• 2 shallots, sliced
• 2 1/2 tbsp sriracha
• 1 cube garlic paste or 1 tsp minced garlic
• 1 cube ginger paste or 1 tsp minced ginger
• 12 drops stevia glycerite
• 4 tbsp sesame seeds
• 1 lime, the juice
• 2 tbsp tamari soy sauce or can sub with coconut aminos
• 1 tsp sesame oil
• 1 tbsp light taste coconut oil

Instructions

• Place pork mince, ½ tablespoon sriracha, 6 drops of stevia glycerite, tamari, garlic, ginger and shallots in a large bowl. Mix until well combined and shape into meatballs shapes. Place sesame seeds on a small plate and roll the pork balls in the sesame seeds to coat.
• Heat coconut oil in a large frying pan over medium heat. Fry pork balls until golden on all sides. This will ensure that the centres are completely cooked. Set the pork balls aside. Wipe out any sesame seeds and excess oil from the pan and return to the stove over low heat.
• Add remaining 2 tablespoons of sriracha, remaining 6 drops of stevia glycerite and lime juice, stir to combine and heat through. Remove from heat, add in sesame oil and stir through. Add back your pork balls and roll in the sauce to coat. Serve as is for a snack or with a side as a meal.

Notes

Net Carbs - 5.6g

Nutrition

Calories: 561.5kcal | Carbohydrates: 7.7g | Protein: 32.6g | Fat: 44.7g | Fiber: 2.1g | Sugar: 3.1g