In a large mixing bowl, combine ground pork, chopped onion, sorghum flour, coconut milk, egg, salt, and pepper. Mix well until the mixture reaches a uniform consistency.
Cover the mixture and refrigerate for 30 minutes to allow the flavors to meld.
Bring a large pot of water to a rolling boil. Once boiling, reduce the heat to medium, maintaining a steady simmer. Shape the meat mixture into balls, using about 1 heaping tablespoon of mixture for each meatball.
Using a slotted spoon, gently lower the meatballs into the simmering water. The meatballs will begin to float after about 4 minutes, but they will not be fully cooked. Continue simmering for a total of 10 minutes for meatballs of this size.
After 10 minutes, remove a meatball and cut it in half to ensure it's cooked through. Once confirmed, use the slotted spoon to transfer the meatballs to a serving dish.
Serve warm with your choice of sauce. A Danish-style coconut curry sauce paired with pressure-cooked Indian Basmati rice and a side of greens is recommended.