Preheat oven to 400 degrees and line grease a broiler pan with oil of choice. I like to line the bottom of my broiler pan with aluminum foil for easy cleanup! If you don't have a broiler pan, simply place a greased cooling rack inside of a baking sheet.
In a large mixing bowl, combine the pork rinds, eggs, coconut milk, and seasonings. Allow to sit on the counter 1 or 2 minutes so the pork rinds can soak up some milk. Then, add the meat and mix by hand, being careful not to overmix!
Roll meat mixture into 1 ½ inch meatballs and place on prepared broiler pan. Do not roll the meatballs too tightly or they'll be tough and rubbery!
Bake for 18 -20 minutes, or until just cooked through. Crank the oven to broil, and broil 2-3 minutes, or until tops start to caramelize. Set aside.
Keto Sweet And Sour Sauce:
In a medium-sized bowl, combine the sweetener, vinegar, ketchup, garlic salt, and coconut aminos. Set aside.
Heat the oil in a large pot over medium-high heat. Once hot, add the onions and cook until they are soft and translucent.
Add the sweet and sour sauce to the pot with the onions.
In a small bowl, combine the arrowroot or tapioca flour and water.
Pour the starch mixture into the sauce and stir until thickened, 1 to 2 minutes.
Add the meatballs to the sauce and gently stir to coat.
For the coconut milk, I recommend Sprouts, Thai Kitchen, or Native Forest brands because other brands may lend an aftertaste. Don’t store the coconut milk in the fridge, otherwise, it will separate. If it does separate, though, simply heat it over low heat until combined.
If you've never used crushed pork rinds instead of breadcrumbs, it's a game-changer! Simply place some pork rinds in a large, resealable baggie and finely crush with a mallet or rolling pin.
For the low-carb sweetener, any keto sweetener will work. However, erythritol tends to crystallize and doesn't dissolve as well as other sweeteners. So if you use an erythritol-based sweetener, make sure it's powdered. Powdered sweeteners measure differently than granulated, so if you choose this option you may need to add a bit more. I personally prefer xylitol or an allulose/monk fruit blend because they dissolve beautifully and leave zero aftertaste! Allulose can also be used, however, it's not quite as sweet as other sweeteners. So if you choose this option, you'll need to add a few extra tablespoons.
For Paleo, feel free to use coconut palm sugar.
Starches aren't usually considered Keto, but since there's so little in the recipe, it barely affects the carb count!
These can be served with a side such as rice or cauliflower rice and a side salad for dinner or as an appetizer.
Leftovers can be stored in the fridge for 3 to 5 days.
To Freeze: Meatballs can be frozen for up to 3 - 6 months WITHOUT sauce because the sauce doesn't freeze well. To freeze: 1) Place in a single layer on a parchment-lined baking sheet. 2) Freeze until frozen. 3) Transfer to a freezer baggie and freeze for 3 to 6 months.
To reheat frozen meatballs: Allow to thaw in the fridge overnight. Then, reheat with the sauce in a slow cooker on low or in the oven at 350 degrees until heated through, approximately 20 to 25 minutes.