Keto & Low-Carb Meatball Subs
Introduction
Enjoy the classic flavors of a meatball sub without the carbs! This keto-friendly version features juicy, seasoned meatballs nestled in a fluffy low-carb roll, topped with marinara and melted cheese. Perfect for a satisfying lunch or dinner that won’t derail your diet.
Ingredients
- 1 pound ground beef
- ½ cup almond flour
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup sugar-free marinara sauce
- 4 low-carb sub rolls
- 1 cup shredded mozzarella cheese
- Fresh basil leaves (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, almond flour, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until just combined.
- Form the mixture into 12 meatballs and place them on the prepared baking sheet. Bake for 15–18 minutes, until cooked through and golden.
- While meatballs bake, warm the marinara sauce in a saucepan over medium heat.
- Split the low-carb rolls and layer 3 meatballs in each. Spoon warmed marinara over meatballs and top with shredded mozzarella. Return to oven for 3–5 minutes, until cheese melts.
- Garnish with fresh basil, serve hot, and enjoy!
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 450 |
| Fat | 35g |
| Protein | 30g |
| Net Carbs | 7g |
Frequently Asked Questions
Can I freeze these meatball subs?
Yes! Prepare meatballs and sauce, cool completely, then freeze in an airtight container. Reheat and assemble in rolls when ready to serve.
Are these meatball subs dairy-free?
This recipe uses Parmesan and mozzarella. For dairy-free, swap in your favorite vegan cheese alternatives and nutritional yeast for flavor.
How can I make this recipe vegetarian?
Use plant-based ground meat or cooked lentil-based meatballs. Ensure your marinara and rolls are vegan-friendly.
Can I use a different flour substitute?
Yes! Coconut flour works, but use about ¼ cup and expect a slightly drier texture—add an extra egg if needed for binding.
