LOW-CARB MEATBALL SUBS

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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 mixture. We heat them until brilliant dark colored to make a meatball sub everybody can appreciate.

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

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 :

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.

For the dough:

1. 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.
2. 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.