From the time Andrei was a little boy, our visits to the local Chinese restaurant were quite frequent. Both of us have a fondness for Chinese cuisine, but sweet and sour sauce holds a special place in his heart.

This recipe is a result of my tinkering to make it compatible with the Specific Carbohydrate Diet. It turned out so scrumptious that our friends unfailingly request the recipe every time they savor these meatballs at our place.

They’re remarkably straightforward to whip up, and I assure you, they’re an absolute delight!

I opted for fresh, hormone- and antibiotic-free pork, ground on the spot. To 500 grams of pork, I added:

• 1 egg
• ½ teaspoon of Himalayan salt
• ½ teaspoon ground ginger
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika

For the sauce:

• 1 teaspoon of sesame oil
• 3 tablespoons of red vinegar
• 4 tablespoons of coconut aminos (for those not following the Specific Carbohydrate Diet, you can substitute with 3 tablespoons of organic, non-genetically modified soy sauce)
• 3 tablespoons of honey
• 1 teaspoon sesame seeds
• ¼ cup water

Shape the mixture into smaller, rounder meatballs. Fry them up nicely in coconut oil, then set them aside.

Combine all the sauce ingredients in a pan and cook until the sauce achieves a uniform consistency. Then, add the meatballs and coat them thoroughly in the sauce, ensuring each side gets a good coating.

Serve them alongside your preferred side dish; we particularly enjoy them with cauliflower “rice”.