Mix the ground pork, egg, pork rind crumbs, tablespoon coconut aminos, green onion, garlic powder, onion powder, ground ginger, and white pepper together in a large mixing bowl.

Shape the mixture into 16 meatballs, about a tablespoon and a half each. A small ice cream scoop will help make them all the same size.

Heat a large skillet over medium heat and add the avocado oil.

When the oil is hot, add the meatballs in a single layer, if they don’t all fit without crowding the pan, brown them in two batches. Cook them, turning them to brown on all sides.

When all the meatballs are browned, remove them from the pan and hold aside on a dish

Add the diced bell peppers to the pan and cook them until they begin to brown lightly.

Add the Keto Chow, apricot jam, two tablespoons erythritol, soy sauce and vinegar. Stir well and bring to a low simmer. Taste the sauce and add the third tablespoon erythritol if desired.

Place the meatballs back in the pan, cover the pan and cook on low heat until the meatballs are cooked through, about ten more minutes. When they are fully cooked, they should register 165F on a meat thermometer placed in the center of a meatball.