Whatever your diet may be, low carb, keto, or no particular diet at all, these Mongolian Meatballs will be loved by everyone who tries them. Since our home is split diet-wise, these meatballs were made to fit keto, but the entire family loved this recipe at our last dinner together!
My family had no idea these were Mongolian Meatballs were keto until I told them. And of course, that wasn’t until after they exclaimed how delicious they were! Needless to say, I had no leftovers to send home with them that evening.
For those who aren’t keto, brown sugar can be replaced in the same amount as the golden monkfruit.
What you need to make these appetizer meatballs
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Ground Pork: I used this to add extra fat to the ground venison.
Fresh Ginger: this makes such a difference in flavor. Many Asian recipes calls for ginger. However, if you don’t have it on hand, you can use ground ginger to substitute.
Sesame Oil: This is important for flavor also. You don’t need too much, so if you don’t have it handy, you can skip it. But, if you do have it, definitely use it in the recipe.
Golden Monkfruit or Brown Sugar: My choice of sweetener to replace brown sugar is Golden Monkfruit. It has the flavor of brown sugar and for me, no aftertaste.
Green onions: These go in the meatballs and as a garnish.
Garlic: I always have fresh on hand, but garlic powder can be substituted.
Sriracha Sesame Turkey Meatballs are served over a cauliflower puree for a low carb and better for your dish. These are SO full of flavor you will be glad you tried them.
Mom’s Homemade Vegetarian Meatballs are great for the nights you want to go meatless or, if you have a vegetarian in the family These are really delicious and I have fooled many people who thought these were made with real meat!
*If you made this Mongolian Meatball Recipe, please give it a star rating*
Yield: 6 servings
Mongolian Meatballs with Sweet and Spicy Glaze
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Made with ground venison and pork, these Mongolian Meatballs have Asian flavors with a sweet and spicy sauce.
3/4 pound ground venison
6 ounces ground pork
3/4 cup ground pork rinds
1 large egg
1/4 cup sliced green onion, divided
4 cloves garlic, minced
3 teaspoons sesame oil, divided
1 tablespoon olive oil
1 teaspoon fresh minced ginger
3/4 cup chicken broth
1/2 cup coconut aminos
1/2 cup thinly sliced carrot sticks
1/4 cup golden monkfruit
sesame seeds (optional)
In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and 1/8 cup green onions. Mix with hands until well combined.
Shape into 1" meatballs. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil and heat until hot. Add the meatballs to the skillet and cook until browned on all sides.
Remove meatballs from the skillet and set aside.
Add the remaining sesame oil, swirl pan to coat bottom. Stir in the fresh ginger and cook, stirring constantly, for 1 minute.
Stir in the chicken broth, coconut aminos, and golden monkfruit. Bring to a boil, stirring constantly.
Return the meatballs to the skillet and toss to coat. Add the carrots and red pepper flakes (if using). Simmer until sauce has reduced and thickened.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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