Italian · Lunch
Meatball Sandwich (Keto)
Pan-seared beef meatballs bound with parmesan and almond flour, simmered in a garlicky tomato sauce with oregano and fennel, layered into a cloud-bread roll with melted mozzarella and finished with fresh parsley.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
42.7gFat
13.8gCarbs
4.6gSugar
4.1gFiber
1140mgSodium
295mgChol
14.9gSat Fat
870mgPotassium
410mgCalcium
4.3mgIron
2.6mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
keto
Instructions
1
Prep
Combine ground beef, parmesan, almond flour, egg, half the garlic, oregano, fennel seed, salt and pepper; mix and shape into four small meatballs.
2
Sear
Heat olive oil in a skillet over medium-high heat; sear meatballs for four minutes until browned and a crust forms on all sides.
3
Simmer
Add remaining garlic, canned tomatoes and tomato paste; reduce heat to medium-low, cover and simmer for twelve minutes until meatballs reach 160°F.
4
Rest
Let meatballs sit in sauce for five minutes off heat.
5
Plate
Split cloud bread, spoon meatballs and sauce onto base, scatter mozzarella over top, finish with fresh parsley and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 tbsp2 tbsp parmesan
- 4 tbsp4 tbsp almond flour
- 22 eggs
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 1 tsp1 tsp fennel-seed
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
- 1 cup240g canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp parsley
- 3 oz86g mozzarella
- 22 cloud bread roll (about 60g)
