Low-Carb Meatball Subs

INGREDIENTS

FOR THE MEATBALLS:

• 1 pound Stewart Grass-fed 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 almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1-ounce cream cheese room temperature
• 1 large egg
• 1 ounce cream cheese room temperature
• 2 cups finely grated, part-skim mozzarella cheese

FOR THE ASSEMBLY:

• 4 tablespoons spaghetti sauce
• Provolone cheese cut in half

INSTRUCTIONS

FOR THE MEATBALLS:

1. Preheat the oven to 375
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. Bake meatballs for 25 minutes (or unitl done) and set aside.
4. While meatball bake, start on the dough

FOR THE DOUGH:

1. Preheat oven to 375º.
2. Melt the cream cheese in the microwave or double broiler so it’s soft and easily mixable.
3. Mix in the rest of the ingredients until it forms a dough.
4. Turn dough out onto one of the pieces of parchment. Knead a few times to thoroughly 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.
5. 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 4 meatballs on each rectangle.
6. Pinch the edges of the short sides together. Sprinkle with the additional basil and grated provolone, if using.
7. Bake in the preheated oven for 15-20 minutes.