I have to confess, these meatballs were an absolute delight to eat. I ate them every day, for a week straight, and simply could not get enough. When I ran out, I seriously considered making another batch to eat over the course of another week.
They really just hit the spot.
Now, initially, I was gonna call these meatballs something along the lines of “tangy sauced,” but then I tasted it and yeah, they taste like Sweet and Sour. It wasn’t the expected result, and yet I’m insanely pleased.
P.S. The sauce here is so good, my daughter asked if I would make it again and use it on wings. Yeah, I think I can handle that!
Note: This would be great served with steamed caulirice or broccoli. It would also be really awesome as an appetizer for a party or potluck!
Minus fiber and 4.5 g sugar alcohols =
3.3 g NET carbs per serving
For the meatballs:
- 2 lb (32 oz/ 907 g) ground pork sausage
- 2 large eggs
- 1 oz (28 g) crushed pork rinds
- 1/4 c (2 fl oz/ 59 ml) Dijon mustard
- 1/2 tsp Seasoned Salt
- 2 scallions, thinly sliced, tops only
For the sauce:
- 3/4 c (6 fl oz/ 177 ml) water
- 1/4 c (2 fl oz/ 59 ml) rice cooking wine (look for one that’s 1 carb or less per 2 tbsp)
- 1/4 c (2 fl oz/ 59 ml) rice vinegar, unseasoned
- 1/4 c (2 fl ox/ 59 ml) coconut aminos
- 1/4 c (2 fl oz/ 59 ml) low sugar or sugar free ketchup
- 3 tbsp (approx. 1 1/2 oz/ 43 g) brown sugar substitute (I used Swerve Brown)
- 1 tbsp (1/2 fl oz/ 15 ml) sesame oil
- 1 tsp orange extract
- 1 tsp ginger paste
- 1/2 tsp glucomannan powder
- 2 cloves garlic, finely minced
Make the meatballs:
- Preheat the oven to 400 degrees F and line a baking sheet with foil.
- Mix all the meatball ingredients well, by hand, until thoroughly combined.
- Form into 32 evenly-sized meatballs, then arrange on the baking sheet.
- Bake the meatballs at 400 for 20 minutes, or until an instant read termometer inserted into the center of a meatball reads 160 degrees F.
- Run them under the broiler for 2-3 minutes to lightly brown the tops, if desired.
- Remove from the oven and let rest while making the sauce.
Make the sauce:
- Combine all sauce ingredients except glucomannan powder in a sauce pan set over medium-high heat.
- Gradually whisk in the glucomannan powder, then bring to the boil.
- Reduce heat to medium-low and simmer 5 minutes, or until it’s as thick as you like.
- Remove from the heat, then toss with the meatballs to coat.
- Serve hot.
- Serving Size: 4 sauced meatballs
- Calories: 442
- Fat: 35 g
- Carbohydrates: 8.4 g (see Description for NET carbs)
- Fiber: 0.6 g
- Protein: 24.4 g
Keywords: Sweet and Sour, tangy, meatballs, pork, sausage