keto Asian Demi-Glace Meatballs cover

Asian Demi-Glace Meatballs


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Who doesn’t love a meatball that is juicy and bursting with flavors?  If that sounds like your kinda dish, meet our Keto Asian Demi-Glace Meatballs!  A bite-size meatball that is juicy and explodes with flavors.  The dish provides plenty of meat juices along with an amazing taste of Asian demi-glace sauce, while all being low carb/keto.  Although it might sound intimidating to make, it is really straightforward and simple.  Just follow the pictures below and you will be having this for dinner in no time!

keto Asian Demi-Glace Meatballs pin 1

This dish is keto approved at 0.7g carb/meatball.  The carbs are all in the sauce, so if you prefer to reduce the net carbs even lower, serve the sauce on the sauce on the side.  I would describe the taste of this dish as rich beef broth with a hint ketchup followed by an explosion juicy meats.

keto Asian Demi-Glace Meatballs pic

For this dish, you can get both Swerve and sugar-free ketchup on Amazon.   If you rather use regular ketchup (use 3 tbsp), you can and replace for both sugar-free ketchup and Swerve.   The trade off will be more carbs.

Now, let’s get cooking!

Prepping Time 20M

Cooking Time 20M

Total Time 40M

Net Carb/Serv ~0.7g

Serving 18-22 Meatballs

Ingredients

Meatballs

  • 1 lb Ground Pork (fat>20% preferred)
  • 0.5 lb Ground Beef (fat>20% preferred)
  • 1/2 tbsp Butter
  • 1/4 Onion
  • 2 Garlic Clove
  • 1/2 Cup of Pork Rinds (unflavored)
  • 1 tsp Salt
  • Sprinkle of Black Pepper
  • 1 Egg
  • 3 tbsp Half & Half
  • 1/2 tbs Nutmeg

Demi-Glace Sauce

  • 1 tbsp Butter
  • 3 tbsp Red Wine
  • 3 tbsp Water
  • 3 tbsp Sugar-Free Ketchup (if you elect NOT to use sugar-free ketchup, you can substitute with regular ketchup and eliminate the swerve.  The trade-off will be more carbs)
  • 1 tbs Swerve
  • 3 tbsp Worcestershire Sauce

Directions

1) Gather all the ingredients (Swerve not pictured).

2) Dice onions.  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 minutes.

3) Grate garlic with a grinder or a garlic press. Put into a mixing bowl.

4) Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down.  Add to mixing bowl.

5) Line oven tray with aluminum foil and lightly spray cooking oil.  Preheat oven to 400F.

6) In mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 2).  With cooking gloves, combine with hands until mixed well.

7) 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 shape.  Meatballs should be a bite size and no bigger than a golf ball.  You should end up with right around 18-22 meatballs.  Place on oven tray.

8) Place oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F).

9) While waiting for the meatballs in the oven, in a small fry pan, add 1 tbsp butter, red wine, water, sugar-free ketchup, Swerve and worcestershire sauce on medium-low heat.  Mix and reduce until the sauce thickens.   Should be around 6-8 minutes.  Remove from heat once thickened.

10) Place meatballs on serving plate and either a) drizzle sauce over meatballs b) serve the sauce on side to better control carbs.

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keto Asian Demi-Glace Meatballs pin 2

keto Asian Demi-Glace Meatballs cover

Asian Demi-Glace Meatballs

The BEST Asian Low-Carb/Keto recipe for Asian Style Meatballs. Super easy to make with ~.7 Net Carb per Meatball. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: demiglacemeatballs, japanesemeatballs, ketomeatballs, lowcarbmeatballs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18 Pieces
Print Recipe

Ingredients

Meatballs

  • 1 lb Ground Pork fat>20%
  • 1/2 lb Ground Beef fat>20%
  • 1/2 tbsp Butter
  • 1/4 Whole Onion
  • 2 Clove Garlic
  • 1/2 Cup Unflavored Pork Rinds
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Egg Egg
  • 3 tbsp Half & Half
  • 1/2 tsp Nutmeg

Demi-Glace Sauce

  • 1 tbsp Butter
  • 3 tbsp Red Wine
  • 3 tbsp Water
  • 3 tbsp Sugar-Free Ketchup
  • 1 tsp Swerve or Monkfruit
  • 3 tbsp Worcestershire Sauce

Instructions

  • Gather all the ingredients.
  • Dice onions. 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 minutes.
  • Grind garlic with a grinder or a garlic press. Put into a mixing bowl.
  • Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down. Add to mixing bowl.
  • Line oven tray with aluminum foil and lightly spray cooking oil. Preheat oven to 400F.
  • In mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 2). With cooking gloves, combine with hands until mixed 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 shape. Meatballs should be a bite size and no bigger than a golf ball. You should end up with right around 18-22 meatballs. Place on oven tray.
  • Place oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F).
  • While waiting for the meatballs in the oven, in a small fry pan, add 1 tbsp butter, red wine, water, sugar-free ketchup, Swerve and worcestershire sauce on medium-low heat. Mix and reduce until the sauce thickens. Should be around 6-8 minutes. Remove from heat once thickened.
  • Place meatballs on serving plate and either a) drizzle sauce over meatballs b) serve the sauce on side to better control carbs.

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