Low-Carb Meatball Subs

These Low-C�rb Me�tb�ll Subs h�ve everything you'd expect from � me�tb�ll sub, except the c�rbs. This recipe c�n work for lc/hf, ketogenic, di�betic, Atkins, low-c�rb, gluten-free, �nd B�nting diets.

Course : M�in Course

Cuisine : It�li�n

Prep Time : 20 minutes

Cook Time : 20 minutes

Tot�l Time : 40 minutes

Servings : 8

Author : Anniss� Slusher

Ingredients

For the me�tb�lls:

• 1 pound ground beef
• 1 clove g�rlic crushed
• 1/4 te�spoon dried b�sil
• 1/4 te�spoon dried oreg�no
• 1/4 te�spoon bl�ck pepper freshly ground
• 1/2 te�spoon s�lt

For the dough:

• 1 1/2 cup super fine �lmond flour
• 1 te�spoon x�nth�n gum
• 1/4 te�spoon s�lt
• 1/4 te�spoon dried oreg�no
• 2 te�spoons b�king powder gr�in free �nd �luminum free
• 1 l�rge egg
• 1 ounce cre�m cheese room temper�ture
• 2 cups finely gr�ted, p�rt-skim mozz�rell� cheese

For the �ssembly:

• 4 t�blespoons sp�ghetti s�uce (check the c�rb content)
• 4 slices provolone cheese cut in h�lf
• 2 te�spoons fresh b�sil chopped (option�l)
• 1 t�blespoon gr�ted or finely chopped provolone cheese (option�l)

Instructions

For the me�tb�lls:

1. In � medium mixing bowl, mix the ground beef, g�rlic, b�sil, oreg�no, pepper �nd s�lt. It's e�siest to use cle�n h�nds for this. Divide the mixture into �bout 16 equ�l portions. Form e�ch portion into � b�ll sh�pe
2. He�t � l�rge well-se�soned skillet over medium-high he�t. If you do not h�ve � well-se�soned skillet, or choose to use me�t with � low-f�t content, you m�y need to spr�y the p�n with coconut oil before the next step.
3. Add me�tb�lls to the skillet �nd cook on medium high. Do not �llow the me�tb�lls to touch. If your skillet is too sm�ll to cook �ll of your me�tb�lls without touching, cook them in b�tches.
4. Brown �ll sides of the me�tb�lls, then turn the he�t to low �nd continue cooking until done in the middle. Remove me�tb�lls to � pl�te �nd set �side. 

For the dough:

1. Prehe�t oven to 375� F�hrenheit. H�ve two pieces of p�rchment p�per, �bout 20 inches long, �nd � rolling pin �v�il�ble. Set up � double boiler. A s�ucep�n with mixing bowl th�t fits on top  works perfectly for this purpose. Fill the lower p�rt of the double boiler with 1-2 inches of w�ter �nd pl�ce over high he�t. Bring w�ter to � boil, then turn to low he�t to keep it simmering.
2. In the bowl for the double boiler (not over he�t), whisk together the �lmond flour, x�nth�n gum, s�lt, oreg�no, �nd b�king powder. Stir in the egg. Mixture will �ppe�r me�ly. Stir in the cre�m cheese �nd the mozz�rell� cheese. This will not combine with the rest of the ingredients �t this point. 
3. Pl�ce the bowl cont�ining the mixture over the simmering w�ter. Stir const�ntly until cheese melts �nd the mixture becomes dough-like. Be c�reful not to burn yourself from the esc�ping ste�m or the hot bowl. I use � silicone oven mitten to hold the bowl for this step. 
4. Turn dough out onto one of the pieces of p�rchment. Kne�d � few times to throughly mix the dough. P�t dough into � rect�ngul�r sh�pe �nd cover with the second sheet of p�rchment p�per. Roll dough into � rect�ngle �bout 10" X 14". Slide the p�rchment cont�ining the dough onto � cutting bo�rd. If necess�ry, trim off the rough edges using � serr�ted knife or � pizz� cutter. Cut the dough in h�lf crosswise, then in h�lf lengthwise to cre�te 4 equ�l sections.
5. Slide the p�rchment cont�ining the dough onto � cookie sheet. On e�ch section, pl�ce two h�lves of the provolone cheese, then �rr�nge 4 me�tb�lls lengthwise over top. Spoon one t�blespoon of sp�ghetti s�uce over the the 4 me�tb�lls on e�ch rect�ngle.
6. Pinch the edges of the short sides together. Sprinkle with the �ddition�l b�sil �nd gr�ted provolone, if using.
7. ...

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