Keto Thai Style Meatballs

Low-carb doesn't have to be boring or bland: the proof is on the platter. Dish up these meatballs for your flavor-loving guests or serve alongside a bright cucumber salad as an entrée. The keto- and Whole30-friendly mixture of shredded zucchini and ground pork is accentuated by Thai fixings like jalapeño, garlic, ginger, and lime, and a drizzle of sauce that manages to be salty, sweet, and spicy all at once seals the deal.

To make the meatballs

1. Set the zucchini in a sieve in the sink or over a large bowl. Sprinkle with 1/4 teaspoon of the salt and let drain one hour, then press down to squeeze out as much moisture as possible.
2. Preheat oven to 375F and line a large rimmed baking sheet with foil.
3. In a large bowl, combine all meatball ingredients (including the remaining salt) and mix well by hand. Form into 1 1/2 inch balls (you should get about 36).
4. Place meatballs on the prepared baking sheet and bake 15 to 20 minutes, until the internal temperature reaches 165F.

To make the sauce

1. Whisk all the sauce ingredients in a small bowl. Drizzle over the meatballs or serve as a dipping sauce.