Whole30 Sweet And Sour Asian Pork Balls
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5.0
12 reviews
Excellent
Whole30 Sweet And Sour Asian Pork Balls
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Flavorful Asian pork balls with ginger and garlic make a great appetizer or entree. Serve them with the sugar-free Sweet and Sour Sauce. Makes 48 cocktail sized pork balls or 6-8 patties.
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Ingredients
- 1 1/2 pounds ground pork, (24 ounces)
- 1 cup mushrooms, coarsely chopped
- 2 eggs, beaten
- 2 Tablespoons coconut aminos, (or soy sauce if not gluten free or Whole30)
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic minced
- 2 teaspoons ginger root minced
- 3 green onions, finely chopped
- 2/3 cup water chestnuts, coarsely chopped
- 1 teaspoon sesame oil
- 1 1/2 teaspoon black pepper
- 1/2 cup apricot jam, no sugar added
- 1/2 teaspoons garlic chili sauce or sriracha
- 1 Tablespoon water or more
- 1/2 teaspoon ginger, minced
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Instructions
- In a food processor fitted with a blade, process pork through black pepper, with light pulses, scraping down sides of processor bowl until blended. Mixture should still retain some texture. Pork balls can be made by hand in a bowl, just finely mince all ingredients by hand before combining with minced pork.
- Form pork into balls, about 1 Tablespoon of pork for cocktail sized pork balls, or about 3 Tablespoons for larger, "meatball" sized portions. For burgers, allow approximately 4-5 ounces per portion.
- Pre-heat oven to 400 degrees F. Place on parchment lined baking sheets about 2 inches apart and bake for 15 to 20 minutes depending on size. Pork balls should be cooked through.
- For sweet and sour sauce, heat apricot jam, water, ginger and chili sauce in a small sauce pan over low heat, stirring until combined and warm. Add more water if necessary to thin to desired consistency.
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User Reviews
Overall Rating
5.0
12 reviews
Excellent
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