Low Carb Cheesy Meatball Sub

A keto twist on a classic Italian meatball sub. The best cheese for this one is provolone because it’s thicker cut and can really hold up to the warmth of the meatballs.

Since March I’ve been adjusting to life as a real live office woman. For the past several years P and I have been gypsy-ing around running our business, but this year we needed to hire more people and decided to hunker down in one spot for a while.

Fast forward through us inheriting a house, spending every last penny renovating it, and thinking, “well we might as well camp out in Rhode Island for a while.” We picked a fun loft in a small business community and built that out too.

The new office is amazing, but my usual epic low carb lunch escapades have been much more difficult! So, I’ve decided to challenge myself with 30 low carb sandwiches in 30 (work) days. For the next thirty work days, I’m going to put together as many creative sandwiches as I can, that are easy to make ahead, or at the very least, pack ahead.

I’m starting with nailing down my most recent craving – meatball subs. It all starts with my favorite low carb meatballs.

Low Carb Cheesy Meatball Sub

Servings: 1

Prep Time: 3 minutes | Cook Time: 2 minutes | Total Time: 5 minutes

Nutritional Facts: 3g Net Carbs| 533 Calories | 42g Fat | 3g Carbs | 32g Protein | 0g Fiber

Ingredients:

• my favorite low carb meatball recipe
• marinara sauce
• 1 slice of provolone cheese
• Italian seasoning
• a sprinkle of shaved parmesan cheese

Steps:

1. It all starts with my favorite low carb meatballs, which are pretty much carbless anyway, topped with a naturally low-carb sauce (there are so many these days!) then topped with some shaved parmesan and Italian seasoning, on a sub of provolone cheese.
2. When using cheese as the “wrap” on hot/warm sandwiches, I like provolone because it’s usually cut thick and can hold up under heat pretty well.
3. To pack this ahead of time, just get some of those Lunch Blox (I have a few sets) and separate your meatballs from your provolone. Then, just roll them up at work!
   

Low Carb Cheesy Meatball Sub

A keto twist on a classic Italian meatball sub. The best cheese for this one is provolone because it’s thicker cut and can really hold up to the warmth of the meatballs.

• Author: Amanda C. Hughes
• Prep Time: 3 minutes
• Cook Time: 2 minutes
• Total Time: 5 minutes
• Yield: 1 Serving 1x
• Category: Lunch

Scale 1x2x3x

Ingredients

• my favorite low carb meatball recipe
• marinara sauce
• 1 slice of provolone cheese
• italian seasoning
• a sprinkle of shaved parmesan cheese

Instructions

1. It all starts with my favorite low carb meatballs, which are pretty much carbless anyway, topped with a naturally low-carb sauce (there are so many these days!) then topped with some shaved parmesan and Italian seasoning, on a sub of provolone cheese.
2. When using cheese as the “wrap” on hot/warm sandwiches, I like provolone because it’s usually cut thick and can hold up under heat pretty well.
3. To pack this ahead of time, just get some of those Lunch Blox (I have a few sets) and separate your meatballs from your provolone. Then, just roll them up at work!

Nutrition

• Serving Size: 1
• Calories: 533
• Fat: 42g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 32g

Keywords: Meatball Sub

Yep, that’s the recipe for a keto meatball sub. I imagine these sandwich recipes will be pretty simple – just like making a sandwich! Let me know what you think in the comments.