Crush pork rinds - Add pork rinds to a plastic baggie. Use a rolling pin to crush the pork rinds.

Chop onion and bell pepper - Wash and deseed the red bell pepper. Cut half of the bell pepper into very fine diced chunks. Wash and dry the red onion. Cut ¼ of the onion and finely dice it into small chunks.

Slice scallions - Wash and dry the scallions. Finely slice scallions. Set aside ⅓ of scallions for garnish.

Create the meatballs - Add ground turkey, red onion, red bell pepper, pork, eggs, garlic powder, salt, and black pepper into a large bowl, except for ⅓ of the scallions. Use your hands and mix all of the ingredients together until well blended. Gather the mixture in your hands and roll into about 18 evenly sized meatballs.

Cook meatballs - Heat olive oil in a large skillet set to medium-high temperature. Add meatballs and cook for 3 minutes per side. Allow them to cook without moving so that they can brown on each side. Cook for about 15 minutes total.

Plate meatballs - Place cooked meatballs on a serving plate. Pour a generous amount of warm plum sauce over meatballs. Sprinkle the remaining green scallions over the meatballs and sauce.

Serve over an Asian slow, noodles or white rice.