These low carb pork and wild mushroom meatballs are served with a sugar free sweet soy dipping sauce.
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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.
If you need to, you can make the sauce and meatballs in advance, then cook the meatballs as per directions below, and combine with the sauce.
How to Make Low Carb Pork and Wild Mushroom Meatballs
In a small saucepan, heat together some soy sauce, rice vinegar, water, and a low carb sweetener like Lakanto or granular Swerve. Bring to the boil and continue boiling for 2 minutes. Stir in your thickener of choice - you'll need something like ½ teaspoon of LC Foods Thick 'n' Saucy, or a large pinch of xanthan gum. Whisk the thickener into the soy mixture, then set aside.
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.
Drain the cooked meatballs, then toss them with the sweet soy sauce. Transfer to a serving platter and garnish with toasted sesame seeds and finely chopped green onions.
📖 Recipe
Low Carb Pork and Wild Mushroom Meatballs
Ingredients
Step-by-Step Instructions
- To make the sauce, add the soy sauce, rice vinegar, water and sweetener to a small saucepan, and bring to the boil. Continue boiling for 2 minutes, Whisk in the low carb thickener, then set aside.
- Prepare the meatballs by blitzing the mushrooms in a food processor.
- Add the ground pork, soy sauce, chopped green onions, egg, salt and pepper. Blend in the processor until fully combined.
- Shape the mixture into 24 x 1-inch balls and place them on a plate. When ready to cook, bring a large pan of water to the boil.
- 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.
- Drain the meatballs, then toss them with the sauce. Transfer to a serving plate, then garnish with toasted sesame seeds and extra chopped green onions
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Stacey Crawford says
Oh these look very enticing! I love recipes you can dip in a sauce 🙂
Gini says
Should you keep them refrigerated until you need them?
Georgina says
Yes, that's advisable!
Sarah says
These look so tasty! My husband absolutely loves mushrooms - these would be a hit with him!
Georgina says
Thanks Sarah - if you try them let me know what you both think!
Katrin says
What a great idea! Since we've dropped the Chinese Takeaways we just don't eat Chinese food often enough... THanks for sharing!
Georgina says
Thanks! Chinese food is DEFINITELY tricky when on a low carb diet - or even just sugar free!
Maya | Wholesome Yum says
Great option for both an appetizer or entree! Love the salty/sweet dipping sauce!
Taryn says
I love mushrooms in anything. These look great!
Kim | Low Carb Maven says
I love Asian inspired meatballs and really like the mushrooms in this version. I bet that sauce is great. Thanks.