LOW-CARB MEATBALL SUBS

These Low-Carb Meatball Subs have everything you'd expect from a meatball sub, except the carbs. This recipe can work for lc/hf, ketogenic, diabetic, Atkins, low-carb, gluten-free, and Banting diets.

INGREDIENTS:
For the meatballs:

• 1 pound ground beef
• 1/4 teaspoon black pepper freshly ground
• 1/2 teaspoon salt
• 1 clove garlic crushed
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano

For the dough:

• 1 1/2 cup super fine almond flour
• 1 large egg
• 1 ounce cream cheese room temperature
• 2 cups finely grated, part-skim mozzarella cheese
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 2 teaspoons baking powder grain free and aluminum free

For the assembly:

• 4 tablespoons spaghetti sauce (check the carb content)
• 2 teaspoons fresh basil chopped (optional)
• 1 tablespoon grated or finely chopped provolone cheese (optional)
• 4 slices provolone cheese cut in half

INSTRUCTIONS:
For the meatballs:

1. 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
2. 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.
3. 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.
4. .........................
5. ..........................

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