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