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This recipe uses only a small amount of chili garlic sauce per serving, which keeps the fructose load low and makes it likely Low Fructose.
A serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
In a small mixing bowl, whisk together the rice vinegar, sugar, and salt for the pickles until the sugar and salt dissolve. Add the julienned daikon and carrots, toss to coat, and set aside at room temperature for at least 20 minutes, until the vegetables are slightly softened and tangy.
While the pickles cure, combine the ground pork, lemongrass, garlic, fish sauce, sugar, and black pepper in a medium mixing bowl. Mix with your hands until just combined, then roll into balls about 1 1/2 inches in diameter (you should get 16–18 meatballs).
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