Whether you’re feeding your family or stocking your freezer, these Asian Pork Meatballs deliver big flavor and plenty of protein. With just the right touch of sweetness, they’re a hit with kids and adults alike.
Why You Will Love This Recipe
- Meal-Prep Friendly. This is a great meal prep recipe. You can prep and freeze prior to cooking or cook first. We’ve provided detailed storage instructions below.
- High-Protein. These pork meatballs are low carb but packed with protein!
- Kid-Friendly. Even your kids will love these super flavorful, subtly sweet meatballs.
Ingredients Overview
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Ground Pork: you could also use ground beef or chicken
- Coconut Flour and Egg: these ingredients work together to keep meatballs from falling apart
- Sweet Chili Sauce: we used sugar free G Hughes sweet chili sauce
- Green Onions
- Pantry Items: soy sauce, sesame oil, sugar-free maple syrup, and rice vinegar
- Minced Garlic: this will be used for the sauce and meatballs
- Minced Ginger: you will use this in the sauce to help create the zesty, Asian flavor
How to Make Saucy Asian Meatballs
Here is a quick step-by-step guide with photos to walk you through this Asian meatball recipe. You will also need a large mixing bowl, skillet, and spatula.
Mix meatball ingredients
Mix the ground pork, coconut flour, egg, sweet chili sauce, green onions, soy sauce, garlic, and ginger in a large bowl. Typically meatballs use breadcrumbs as a binding agent. To keep things low carb we are using coconut flour. If you have a coconut allergy you can use pork rind panko instead. Next, combine the meatball ingredients and roll into small, evenly sized meatballs. Shoot for roughly the size of a golf ball.
Cook the meatballs
Heat a large skillet over medium heat and add a little olive oil or cooking spray. Brown the meatballs for about 8-10 minutes, turning them occasionally until they are browned on all sides and reach an internal temperature of 160 degrees. Remove the meatballs from the skillet and set aside.
Make the sauce and combine
Using the same skillet, add the sesame oil, sugar-free sweetener, soy sauce, rice vinegar, and minced garlic. Stir the sauce ingredients and simmer over medium heat. Then return the meatballs to the skillet, tossing them in the sauce until fully coated and heated through.
Serve
These Asian pork meatballs are a great appetizer at a party or serve them as a main dish alongside a few side dishes. We’ve shared some of our favorite side dish options below!
Asian Pork Meatballs
Ingredients
Meatballs
- 1.5 pounds ground pork
- 1/3 cup coconut flour
- 1 egg
- 1/4 cup sugar-free sweet chili sauce
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1/2 tablespoon freshly minced ginger
Sauce
- 2 tablespoons sesame oil
- 2 tablespoons sugar-free maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
Thickener (optional-see notes below)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- In a large bowl, combine the ground pork, coconut flour, egg, sweet chili sauce, green onions, soy sauce, garlic, and ginger. Mix until well combined then roll the mixture into small, evenly sized meatballs (about 1 to 1.5 inches in diameter).
- Heat a large skillet over medium heat and add a little oil if needed. Place the meatballs in the skillet and cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sesame oil, sugar-free maple syrup, soy sauce, rice vinegar, and garlic. Stir well and bring to a simmer over medium heat.
- Return the cooked meatballs to the skillet, tossing them in the sauce until fully coated and heated through.
- Garnish with extra green onions or sesame seeds if desired.
Notes
- **Optional: If you prefer a thicker sauce, mix the cornstarch and water in a small bowl to create a slurry. Stir it into the sauce and let it cook for 1-2 minutes until thickened.**
- Nutrition calculated including cornstarch slurry. If not using it minus 1 carb from each serving.
- 5 net carbs per serving.
Nutrition
Storage and Reheating Instructions
Allow the meatballs to cool completely then transfer them to an airtight container. You can refrigerate these meatballs up to 3 days or freeze for up to 3 months.
- Freeze: You can vacuum seal these meatballs in individual servings or all together. Freezer bags would also work just try to squeeze out as much air as possible to protect them.
- Reheat: Thaw frozen meatballs in the fridge overnight. Reheat in the skillet or air fryer:
- Air Fryer: reheat at 350 degrees F for 3+ minutes or until warm. (timing depends on how many meatballs you’re heating at once).
- Skillet: heat to medium low and stir occasionally until warmed through.
Asian Pork Meatballs FAQs
5-6 meatballs per serving.
Yes, this recipe is gluten free when prepared as described.
Yes, this is a great recipe to meal prep. You could freeze raw after rolling into meatballs to cook later, or cook them and then freeze so you will simply need to thaw and reheat. You could freeze the sauce separately or wait and make the sauce the day you plan to serve.
Other Low Carb Asian Recipes
Clayton is a Registered Nurse with a Master’s Degree in Diabetes Nursing. After a decade in healthcare—and living firsthand with type 1 diabetes and celiac disease—he joined his wife in 2023 to create practical, delicious low-carb and gluten-free recipes. Clayton brings a blend of medical expertise and personal experience to every dish, helping others navigate dietary needs without giving up flavor (or cheesecake). When he’s not in the kitchen or behind the camera, you’ll probably find him in a tent somewhere in the mountains—with a strong cup of coffee in hand.
