Gather all the ingredients.
Line oven tray with aluminum foil and lightly spray cooking oil or use a silicone baking mat. Preheat oven to 400F.
In a medium sized fry pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minute.
Grate garlic with a grinder or a garlic press and transfer into a mixing bowl.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into the mixing bowl. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – if you're using Pork Panko, place directly into the mixing bowl.
Combine ground pork, ground beef, salt, black pepper, egg, half & half, nutmeg, cooked onions from step 4) into the mixing bowl and mix well.
Take a small amount of the meatball mix and throw from one hand to another while gently cupping the meatball with the palm of hands to form the shape. Meatballs should be bite-size and no bigger than a golf ball. You should end up with right around 18-22 meatballs. Place on the oven tray.
Place the oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F).
Meanwhile, add 1 tbsp butter, red wine, water, Sugar-Free Ketchup, Monkfruit Erythritol Blend and worcestershire sauce into a fry pan on medium-low heat. Mix and reduce until the sauce thickens, should take around 6-8 minutes. Remove from heat once thickened.
Transfer meatballs onto serving plate and either drizzle sauce over meatballs serve as a dipping sauce.