Thai Chili Lime Meatballs

1. Add 1 lb. Ground Pork, 1 lb. Ground Beef, 4 stalks Spring Onions (chopped), and 3 medium Red Chili Peppers (chopped, about 70g) to a large mixing bowl. 2. Mix everything together well, then add 2 tbsp. Gluten Free Soy Sauce, 2 tbsp. Lime Juice, 1 tsp. Salt, 1 tsp. Garlic Powder, and 1 tsp. Ginger Powder. 3. Mix everything together again and then add 1/4 cup Honeyville Almond Flour on top. Mix well until almond flour is absorbed into mixture. 4. Roll out the meatballs to the size of your preference. For me, this made 22 meatballs. You can get anywhere from 20-35 meatballs with this recipe. 5. Heat 1 1/2 tbsp. of both 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. 6. Cover the pan with a lid and let cook for about 3 minutes. 7. Flip the meatballs over, cover, and cook for an additional 3 minutes or until cooked all the way through. 8. In a small pan, add 1/3 cup Sugar Free Apricot Preserves, 1/4 cup Water, 2 tbsp. Lime Juice and 1/4 tsp. Red Pepper Flakes. 9. 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. 10. Optional – coat meatballs in sesame seeds and serve with a side of dipping.