Description
A hearty Meatball Sub Sandwich on low carb bread. A great recipe for a keto friendly sandwich!
Ingredients
Scale
For low carb bread:
- 1½ cups mozzarella
- 3 oz cream cheese
- 1¼ cup almond flour
- 1 tsp baking powder
- 1 egg
For sandwich:
- 1 lb pre-made Italian style meatballs
- 6 slices provolone cheese
- 1 onion
- 2 tbsp butter
- olive oil
- marinara sauce or bbq sauce or mayo or aioli (optional)
- 1/4 cup basil leaves
- salt and pepper
Instructions
To make bread:
- Add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
- Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and baking powder and combine well again.
- Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle. Once you’ve rolled it flat, about ¼” thick, cut it into bread pieces — either squares or rectangles (however big you want your sandwich to be).
- For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
- Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
- Bake in the oven at 425 degrees for 12 minutes until it starts to turn golden brown.
To make sandwich filling:
- Cut onion into thin slices.
- In a pan over medium heat, add 2 tbsp butter and then add in onion. Season with salt and pepper and allow to cook for 20-30 minutes until onions are nice and caramelized.
- While the onions are cooking, add meatballs to a pan (you can cook this on the stove or in the smoker in a cast iron pan) with olive oil and cook for 10 minutes until browned on all sides and cooked through in the middle. Use a meat thermometer if you’re not sure if they’re done.
- Chop up basil leaves.
To assemble sandwiches:
- Slather marinara, bbq, mayo or aioli on bread halves. Put provolone cheese on top and put back in the oven for 2 minutes until cheese has melted. Top with onions, meatballs and basil. Serve warm.