These sugar-free honey sriracha meatballs swap every bit of sugar for Jaca allulose, so you get the same sweet-and-spicy sticky glaze with about 1 gram of sugar per serving. Tender pork meatballs are browned, then simmered in a glossy sriracha-lime glaze that clings to every bite — the perfect party appetizer or an easy weeknight dinner over rice.
This is a Jaca-adjusted, healthier version of the classic. We replaced the honey with Jaca allulose at twice the amount and whisked it with a splash of warm water so it melts into a honey-like syrup. Allulose browns and caramelizes just like sugar, so the glaze still turns sticky and glossy — without the sugar spike.
Ingredients:
For the meatballs
- 1½ lb ground pork
- ¼ cup finely diced onion
- ⅓ cup panko bread crumbs
- 1 large egg
- 3 cloves garlic, pressed
- 2 tsp minced fresh ginger
- ½ tsp salt
- 1 tbsp sesame oil (for the pan)
For the Jaca honey-sriracha glaze
- 1 cup Jaca allulose (replaces ½ cup honey — use 2x), whisked with 2 tbsp warm water
- ¼ cup butter, melted
- ¼ cup sriracha
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- Chopped green onion and sesame seeds, for garnish
Instructions:
- Whisk the Jaca allulose with 2 tablespoons warm water until dissolved into a syrup. Whisk in the melted butter, sriracha, soy sauce, and lime juice; set the glaze aside.
- In a large bowl, combine the ground pork, onion, panko, egg, garlic, ginger, and salt. Mix by hand until just combined, then roll into 1½-inch meatballs (about 18).
- Heat the sesame oil in a large skillet over medium heat. Add the meatballs and brown 1–2 minutes per side.
- Pour the Jaca glaze over the meatballs. Simmer 8–10 minutes, spooning the glaze over them, until cooked through (160°F internal) and the sauce turns sticky.
- Garnish with green onion and sesame seeds. Serve warm on toothpicks as an appetizer, or over rice for dinner.
Prep time: 15 minutes | Cook time: 15 minutes | Total: 30 minutes | Serves: 6 (about 18 meatballs)
