Asian Pork Meatballs and Sesame Mayo (Low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Makes 12 - 24 • Gluten-free • Ok to make ahead: Steps 1-3

Super flavorful and a fun change of pace. You can serve these meatballs as a main course with one of my delicious salads or as a fun bite-size appetizer. The ginger and toasted sesame oil combine to bring out the Asian flavor in these delicious meatballs. The sauce is a great companion and super easy to make. Made with Pork Panko, these meatballs are gluten-free, very low in carbs, and perfect for a low FODMAP, Keto-friendly diet.

Ingredients

2 tablespoons peeled and minced ginger

1 tablespoon gluten-free low sodium soy sauce sauce

1 bunch green onions, green part only, chopped

1 teaspoon freshly ground black pepper

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (or Kosher salt)

1/2 cup pork panko (or other gluten-free panko)

1 pound grass-fed ground pork

Cilantro (optional) for serving

Ingredients: Sauce

1/2 cup mayonnaise

1- 2 teaspoons gluten-free low sodium soy sauce

1- 2 teaspoons toasted sesame oil

Directions

(1) Prepare: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Chop the green onion greens. Blend the sauce ingredients in a small bowl. Taste and add more soy sauce or sesame oil to taste. Set aside in the refrigerator until ready to serve.

(2) Blend the ingredients: In a large bowl, combine all the ingredients and use your hands to mix them all together evenly.

(3) Shape the meatballs: Roll the meat mixture into 12 balls (about 2 inches in diameter) and arrange with some space between them on the prepared baking sheet. (You can also make them much smaller and serve as a bite-size appetizer with toothpicks and dipping sauce if you prefer—just reduce the cooking time to about 12 minutes and check for doneness.)

Make-ahead note: At this point, you may keep the meatballs in the refrigerator until you’re ready to cook them.

(4) Bake: Bake until golden and cooked through about 15 minutes.

(5) Plate and serve: Remove from the pan to your serving dish. Pour some of the oil that is in the pan over the meatballs and scrape the crispy bits from the parchment and lay them on top of the meatballs (this part is delicious!) Serve warm with the sesame mayonnaise on the side.

(6) Leftovers (or make ahead): Leftover meatballs can be refrigerated or even frozen. They can be thawed (if frozen) and reheated in a 375-degree F oven until warmed through (about 20 minutes).

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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