These low carb pork and wild mushroom meatballs are served with a sugar free sweet soy dipping sauce.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
One of my favorite things about meatballs (and there are many) is that much of the hard work can be done in advance. When it comes to needing them, all you do is cook them – no preparation required! These Asian inspired meatballs work really well as an appetizer for four, or an entree for two. If serving as an entree you’ll need something like some shirataki rice or perhaps my Spicy Bok Choy or Crispy Seaweed to go with them.
I also recommend making the dipping sauce in advance, as it allows it time to cool before serving. In a small saucepan, heat together some soy sauce, rice vinegar, water, and xylitol. Bring to the boil and continue boiling for 4-5 minutes, then set aside and leave to cool.
Prepare the meatballs by blitzing some wild mushrooms in a food processor. I use a combination of shiitake, oyster and crimini. Add some ground pork, soy sauce, chopped green onions, an egg, salt and pepper. Blend in the processor until fully combined.
Shape the mixture into 1-inch balls (this recipe makes about 24) and place them on a plate. When ready to cook, bring a large pan of water to the boil. I used my new Anolon 14″ French Skillet which was perfect! Reduce the heat to get a low simmer, then drop in the meatballs. Cook for 10-15 minutes at a gentle pace or until cooked through.
To serve as an appetizer, drain the meatballs and place them on a platter with a small bowl of the dipping sauce. Garnish with toasted sesame seeds. To serve as an entree, drain the meatballs, then toss them with the dipping sauce. Serve with whichever side you have chosen, then garnish with toasted sesame seeds.
Low Carb Pork and Wild Mushroom Meatballs with Soy Dipping Sauce #lowcarb #sugarfree Click To Tweet