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.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 Serving 1x
- Category: Lunch
Scale
Ingredients
- my favorite low carb meatball recipe
- marinara sauce
- 1 slice of provolone cheese
- italian seasoning
- a sprinkle of shaved parmesan cheese
Instructions
- 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.
- 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.
- 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