Add ground pork, ground beef, spring onions, and red chili peppers to a large mixing bowl.

Mix everything together well, then add soy sauce, lime juice, salt, garlic powder, and ginger powder.

Mix everything together again and then add almond flour on top. Mix well until almond flour is absorbed into mixture.

Roll out the meatballs to the size of your preference.

Heat olive oil and sesame oil in a cast iron skillet over medium-high heat. Once the oil is hot, drop the meatballs in, making sure not to overcrowd the pan. The meat should sizzle when you drop it in.

Cover the pan with a lid and let cook for about 3 minutes.

Flip the meatballs over, cover, and cook for an additional 3 minutes or until cooked all the way through.

In a small pan, add sugar free apricot preserves, water, lime juice, and red pepper flakes.

Bring sauce to a rolling boil and let reduce while stirring occasionally. Once the meatballs are cooked, add all of the pan drippings to the sauce and continue to reduce until you find the consistency you want. Pour over meatballs or serve on the side.

Optional – coat meatballs in sesame seeds and serve with a side of dipping sauce.