These Low-Carb Meatball Subs have everything you’d expect from a meatball sub, except the carbs…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
For the meatballs:
- 1 pound ground beef
- 1 clove garlic crushed
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
For the dough:
- 1 1/2 cup superfine almond flour
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 2 teaspoons baking powder grain free and aluminum free
- 1 large egg
- 1-ounce cream cheese room temperature
- 2 cups finely grated, part-skim mozzarella cheese
For the assembly:
- 4 tablespoons spaghetti sauce (check the carb content)
- 4 slices provolone cheese cut in half
- 2 teaspoons fresh basil chopped (optional)
- 1 tablespoon grated or finely chopped provolone cheese (optional)
Preparation Method
For the meatballs:
- In a medium mixing bowl, mix the ground beef, garlic, basil, oregano, pepper, and salt.
- It’s easiest to use clean hands for this. Divide the mixture into about 16 equal portions. Form each portion into a ball shape
- Heat a large well-seasoned skillet over medium-high heat.
- If you do not have a well-seasoned skillet or choose to use meat with a low-fat content, you may need to spray the pan with coconut oil before the next step.
- Add meatballs to the skillet and cook on medium high. Do not allow the meatballs to touch.
- If your skillet is too small to cook all of your meatballs without touching, cook them in batches.
- Brown all sides of the meatballs, then turn the heat to low and continue cooking until done in the middle.
- Remove meatballs to a plate and set aside.
For the dough:
- Preheat oven to 375º Fahrenheit. Have two pieces of parchment paper, about 20 inches long, and a rolling pin available.
- Set up a double boiler. A saucepan with mixing bowl that fits on top works perfectly for this purpose.
- Fill the lower part of the double boiler with 1-2 inches of water and place over high heat.
- Bring water to a boil, then turn to low heat to keep it simmering.
- In the bowl for the double boiler (not over heat), whisk together the almond flour, xanthan gum, salt, oregano, and baking powder.
- Stir in the egg. The mixture will appear mealy.
- Stir in the cream cheese and the mozzarella cheese.
- This will not combine with the rest of the ingredients at this point.
- Place the bowl containing the mixture over the simmering water.
- Stir constantly until cheese melts and the mixture becomes dough-like.
- Be careful not to burn yourself from the escaping steam or the hot bowl.
- I use a silicone oven mitten to hold the bowl for this step.
- Turn dough out onto one of the pieces of parchment. Knead a few times to thoroughly mix the dough.
- Pat dough into a rectangular shape and cover with the second sheet of parchment paper.
- Roll dough into a rectangle about 10″ X 14″. Slide the parchment containing the dough onto a cutting board.
- If necessary, trim off the rough edges using a serrated knife or a pizza cutter.
- Cut the dough in half crosswise, then in half lengthwise to create 4 equal sections.
- Slide the parchment containing the dough onto a cookie sheet.
- On each section, place two halves of the provolone cheese, then arrange 4 meatballs lengthwise over top.
- Spoon one tablespoon of spaghetti sauce over the 4 meatballs on each rectangle.
- Pinch the edges of the short sides together. Sprinkle with the additional basil and grated provolone, if using.
- Bake in the preheated oven for 15-20 minutes.
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