Low Carb Korean-Style Meatballs

Ingredients

1 lb 75/15 grass-fed ground beef
1 oz pork rinds, finely ground
4 cloves minced garlic
1 T chili garlic sauce
1/4 cup Braggs Liquid Aminos
1 Tsp rice wine vinegar
1 T ginger
1 egg, slightly beaten egg
1 T swerve(I do less of this, but korean bulgogi is typically sweeter than I like)
1 T coconut oil

The How To's

Mix all ingredients listed above but the coconut oil together well and form 1" meatballs. If  you are using a leaner grind of hamburger, feel free to add a Tablespoon of sesame oil or coconut oil to the meat mixture.

Heat coconut oil in a pan and brown meatballs until no longer pink in the middle. Serve or refrigerate immediately. I eat these plain but if serving the family you could make a pot of rice for them.