1lb ground beef
1 large egg
4 cloves garlic, crushed
1/2 teaspoon ground ginger
1/2 cup pork rinds, in breading form
2 teaspoons worcestershire
1 teaspoon salt
1 teaspoon toasted sesame seeds and extra for garnish
Sauce Ingredients & Directions:
2 tablespoons coconut aminos
2 teaspoons chili paste
1 tablespoon almond butter
2 teaspoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon chinese 5 spice - purchase here if needed
4 cloves garlic, crushed or minced
1 teaspoon lakanto sweetener - purchase here if needed
Mix all the ingredients together and pour into a jar with a tight fitting lid.
Directions for meatballs:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a large bowl add all the Ingredients, and mix well.
Roll the mixture into 1 1/2 to 2 inch balls, forming about 20.
Place meatballs onto the baking sheet and bake for 10/12 minutes, or until all sides are brown.
While the meatballs are baking you want to heat 1/2 cup of the sauce in a small sauce pan about 3/4 minutes cover and set aside. You can save the rest in the fridge for another time. Stays fresh for 2 weeks.
When meatballs are ready pull them out of the oven and into a large bowl and pour the sauce through out giving it a good mix so the sauce covers all the meatballs.
Plate them up and garnish with sesame seeds and serve!