Keto Sesame Ginger Asian Meatballs
Published May 9, 2020 • Updated November 24, 2025
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Keto meatballs with an Asian twist. These delicious sesame ginger meatballs can be air fried, baked in the oven or cooked on the stove top. Dip them in a spicy Asian sauce.
20
Servings
79
Calories
6.2g
Fat
4.9g
Protein
0.6g
Net Carb
0.7g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Keto Sesame Ginger Asian Meatballs Recipe Video
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Asian Meatballs Ingredients
1 pound ground pork
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1 cup ground pork rinds
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1 egg
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1/3 cup minced green onion
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3 tablespoons grated ginger
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2 garlic cloves, minced
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2 teaspoons toasted sesame seed oil
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2 teaspoons liquid aminos or soy sauce
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1/4 teaspoon salt
Dipping Sauce Ingredients
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1 tablespoon avocado oil
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1/3 cup liquid aminos or soy sauce
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2 tablespoons rice vinegar
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1 tablespoon golden monk fruit or Brown Swerve
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1 teaspoon peanut butter
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1 teaspoon crushed red pepper flakes
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1 teaspoon toasted sesame oil
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1/4 teaspoon garlic powder
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squeeze of lime juice
Keto Sesame Ginger Asian Meatballs Directions
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Add ingredients
To a large bowl, add all of the meatball ingredients and mix until combined.
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Form meatballs
Roll meatballs into a golf ball size shape.
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Air fryer instructions
Preheat air fryer to 400 degrees for 3-4 minutes before adding in the Asian meatballs. Add the meatballs to the basket of the air fryer and cook at 400 degrees for 6-7 minutes for until the interior of the meatball is cooked through.
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Oven instructions
On a parchment lined baking tray, add Asian meatballs and bake in a 400 degree oven for 9-12 minutes or until cooked through.
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Stovetop instructions
Heat a couple tablespoons of avocado oil in a skillet over medium-high heat. Add meatballs in a single layer in the skillet. Space about 1 inch apart making sure not to overcrowd the skillet because you want the meatballs to brown on the outside, not steam. Work in batches. Cook meatballs on all sides until browned on the outside and cooked through in the interior.
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Freezer instructions
Place meatballs in a freezer safe bag and arrange in a single layer. To thaw out for cooking, place in the refrigerator the night before cooking.
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Make sauce
To make the sauce, add the ingredients except the lime juice into a saucepan. Heat over medium high heat until bubbly. Then reduce heat to a simmer. Continue to cook for 3-4 minutes. Remove from heat and add in lime juice.
These keto sesame ginger meatballs are a fun way to enjoy something different for dinner. Your family will love dipping these low carb Asian meatballs using chopsticks into the peanut butter, sesame sauce. The dipping sauce is excellent poured over steamed broccoli and cauliflower rice too!
This meatball is pork based and filled with fresh ginger, sesame seed oil, garlic and green onion. Serve next to your favorite Asian keto side dishes and top with toasted sesame seeds.
It is possible to make keto meatballs without breadcrumbs. Breadcrumbs provide meatballs structure, support and moisture. As a replacement, we use ground pork rinds in this recipe. They are the keto alternative to breadcrumbs!
You can make ground pork rinds on your own by grinding them up in a food processor or blender. Or you can purchase them pre-ground. The brand that I use is called 
Definitely, do not skimp out on the Asian dipping sauce for these keto meatballs. The sauce is filled with delicious flavors from the garlic, liquid aminos (or soy sauce if desire), peanut butter and sesame seed oil. The sauce also has some kick from the red pepper flakes that give it a little hint of spice.
This is one sauce that you will want to dunk these meatballs into to!
I baked these meatballs in the oven and they turned out really juicy. I might use a bit less soy sauce in the dipping sauce next time though. Still a great low carb dinner option.
I made these Asian meatballs using the oven method and baked them for 10 minutes on a parchment-lined tray — they held their shape perfectly and browned nicely on the bottom. The texture from the ground pork rinds was surprisingly good and helped keep everything moist without being greasy. I especially enjoyed the zing from the 3 tablespoons of grated ginger, which gave the meatballs a vibrant flavor. I used liquid aminos instead of soy sauce and appreciated the subtle savory boost it gave the mix. I do wish the sesame oil flavor was a bit more pronounced in the meatballs themselves, so next time I might add a tad extra. Overall, very satisfying and easy meal prep.
The fresh ginger really made these meatballs shine with a bold kick in every bite. I used the air fryer method and loved how quickly they browned on the outside while staying juicy inside. Stirring peanut butter into the sauce added a subtle creaminess I didn’t expect but totally loved.
These turned out flavorful with a nice crisp using the air fryer. I agree with the other commenter — the dipping sauce is quite strong. Next time I might cut back on the soy sauce or try the meatballs without it.
These are super yummy. I left out the pork rinds and made Lettice wraps instead. I also cut out the salt and used amino acids as well. They were SOOOOO Good. Done this meal a few times now.
Where are all the comments?! I made the Asian Meatballs for dinner tonight. The meatballs were good. But I think the dipping sauce over powered the flavor of the meatball. (I used soy sauce) I have a few leftover so I will try them without the sauce and see how they are. Thank you for the recipe.