Low Carb Meatball Sub
I’m obsessed with meatball subs. I know… weird thing to have as a favorite food, right? But there’s something about a meaty sub with red sauce and smothered in mozzarella cheese that makes my mouth water.
The other day, I was craving a meatball sub and had no idea how to satisfy that craving short of a casserole without bread. But then I remembered our awesome keto pizza recipe we just came up with. You can check it out here.
My next thought was that maybe I could use the crust recipe of our low carb pizza as a vehicle for our meatball subs. For the pizza, I rolled out the dough super thin, but for this recipe, I left it a little thicker. If you brush it with a little olive oil and top with with parsley and garlic powder, the flavor is to die for.
It’s every bit as good as a carb filled version – and I don’t say that often. I’m not one to lie about low carb foods being as delicious as their carby counterparts.
Let’s get started!
Low Carb Meatball Sub
This low carb meatball sub is easy and just as good as a carb filled meatball sub!
- 1/2 cup almond flour
- 1/4 cup coconut oil
- 1 egg
- 2 cups mozzarella cheese, shredded
- 2 tbsp whipped cream cheese
- 6 meatballs, frozen
- 1 tsp parsley
- fresh mozzarella
- 1 tbsp olive oil
- 2 tsp garlic powder
Begin by preheating your oven to 350 degrees.
Lay out your meatballs on a cookie sheet with foil and bake for 7 minutes, or until defrosted.
While your meatballs are in the oven, bring a pot of water to a boil. Using a bowl (or double boiler), melt down the mozzarella and cream cheese over the boiling water. Stir constantly.
Once the cheese is melted, whip the egg into the mixture.
Slowly add both of the flours.
The mixture should be doughy now. Using a baking sheet lined with parchment paper, lightly flour the paper.
Roll out your dough into a rectangle. Cover your hands in flour if it's too sticky.
Brush the dough with olive oil. Add half of the parsley and garlic powder.
Line meatballs down the middle and fold the dough over your meatballs.
Brush with additional olive oil and add remaining garlic powder and parsley.
Bake at 350 for 12 minutes, or until the dough starts to slightly brown.
Add marinara sauce and fresh mozzarella cheese slices.
Bake for an additional 10 minutes.
2 thoughts on “Low Carb Meatball Sub”
The recipe says to add both of the flours. I only see almond flour listed.
I had a question. Your recipe says 1/4 cup of coconut oil, but in the directions it says “slowly add both of the flours.) Is the coconut oil listed supposed to be coconut flour? Thanks!