Low-Carb Meatball Subs #healthyfood #dietketo

These Low-Carb Meatball Subs have all that you'd anticipate from a meatball sub, aside from the carbs. This formula can work for lc/hf, ketogenic, diabetic, Atkins, low-carb, sans gluten, and Banting slims down.

These Low-Carb Meatball Subs contain Italian meatballs rich with kinds of basil, oregano, and garlic. We pour tomato sauce over these meatballs and cuddle them in provolone cheddar. At that point we enclose them by an outside layer produced using mozzarella batter. We prepare them until brilliant dark colored to make a meatball sub everybody can appreciate.

I have attempted to end my fixation on mozzarella batter. I truly have. We found mozzarella mixture the previous fall. Our underlying encounters with this batter were not beautiful. We regularly wound up with gooey, sleek disintegrate rather than batter.

Regardless of these disappointments, we continued working with it and changing the formula and when we took care of business, we were snared. We had a stretchy, low-carb batter we could work with.

Also try our recipe Blueberry Chicken Salad with Rosemary #healthyfood #dietketo

Ingredients

• 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 super fine 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)

Instructions

1. For the meatballs:
2. 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
3. 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.
4. 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.
5. 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. 
6. For the dough:
7. 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.
8. 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. 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. 
9. 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. 
10. Turn dough out onto one of the pieces of parchment. Knead a few times to throughly 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.
11. 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 the 4 meatballs on each rectangle.
12. Pinch the edges of the short sides together. Sprinkle with the additional basil and grated provolone, if using.
13. Bake in the preheated oven for 15-20 minutes.

Read more our recipe Grilled Salmon with Avocado Salsa #healthyfood #dietketo

Source : bit.ly/2Q4lkCq