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Keto Meatball Subs

Oh, so tasty, who doesn’t love a sub bun loaded with juicy meatballs, marinara sauce and shredded cheese? You’ll get all that with these crazy delicious Keto Meatballs Subs, all with just 7.3 g net carbs per sandwich!

Two keto meatball subs, fresh from the oven, on a wooden cutting board.

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If meatball subs are a favourite of yours, I’ve got a treat for you! Make this recipe in a little over half an hour for a delicious Keto Meatball Sub that is loaded with juicy meatballs, shredded cheese and flavourful Keto Marinara Sauce, all loaded onto a Keto Sub Bun. SO yummy!

Ingredients

A visual list of major ingredients needed to make keto meatball subs.

Keto Marinara Sauce – Making your own Keto Marinara Sauce is super easy and crazy delicious! Plus you’ll save yourself some cash compared to buying shelf stable pasta sauce that is keto friendly, like Rao’s.

Spicy Spaghetti Seasoning – I am totally in love with my homemade Spicy Spaghetti Seasoning blend. It brings so much flavour to a wide variety of dishes such a Spaghetti (obviously), Biscuits (what?!) and even Pizza Crust (no way!)! Don’t have any / don’t want to make any? You can replace it with Italian Seasoning, although you will be missing some delicious flavour.

How to make Keto Meatball Subs

This recipe makes 2 Keto Meatball Subs, and can easily be doubled to make 4. If you are making your own Keto Marinara Sauce, begin by making that first, then start the meatballs.

Meatballs

Heat your oven to 375° and line a baking sheet with a non stick baking mat or parchment paper. Place almond flour in a mixing bowl and grate the onion over top of the almond flour. I find it easier to grate the onion if you leave it whole, only grating 1/4 of it. Mix the onion into the almond flour.

Peel the garlic and either finely mince it or press it through a garlic press. Mince the parsley, grate the parmesan and whisk the egg. Add the garlic, parsley, parmesan, egg, 2 tbsp of the marinara sauce, sea salt, ground black pepper and spicy spaghetti seasoning to the almond flour and mix well. Knead in the ground beef until fully combined.

Bowl of mixed ingredients and ground beef.

Divide into 6 equal portions, roll each into a ball and place on the prepared baking sheet.

Meatballs all ready to be baked.

Bake in the preheated oven for 18 – 20 minutes, until the internal temperature has reached 165°. While the meatballs are baking, heat the Keto Marinara Sauce on the stove to a gentle simmer and then toss the meatballs into the sauce once they come out of the oven.

Saucepan with marinara sauce and cooked meatballs.

Sub Buns

While the meatballs are baking, make the buns; They will bake at the same temperature. Line a baking sheet with a non stick baking mat or parchment paper.

Grab a microwave safe bowl and add the almond flour, grated mozzarella, baking powder, baking soda, onion powder, garlic powder and sea salt. Toss until the ingredients are thoroughly mixed and then plop the butter on top.

Bowl with shredded mozzarella, almond flour and butter.

Microwave for 45 seconds, stir, microwave for 20 seconds longer, then stir again. Whisk an egg, then remove 1 tsp and set aside. Add the rest of the egg to the dough and knead well. Sprinkle the vinegar all over the dough and then fold in just a few times. *see notes

Bowl of keto sub bun dough.

Divide the dough into 2 equal portions and then form each into a log that is roughly 5 1/2″ long. Place on the prepared baking sheet and then brush each log with the whisked egg that was set aside.

Two keto sub buns, brushed with egg wash, ready to be baked.

Bake for 12-14 minutes, until the tops are golden brown. Allow the buns to cool for a couple of minutes.

Baked keto sub buns.

Assemble

Carefully slice the buns in half, horizontally. A sharp, serrated knife works best for this. Toss the meatballs around in the marinara sauce and then place 3 meatballs inside each sub bun. Top the meatballs with 1/4 cup shredded Italian cheese or provolone.

Keto meatball subs fully assembled, on a baking sheet, ready to be heated.

Place the subs on a baking sheet and pop back inside the oven just until the cheese has melted. Enjoy!

Keto meatball sub in a white dish.

Expert Tips

  1. I find it easier to grate the onion if you leave it whole, then only grate 1/4 of it. It shreds better this way and then you can grip it easier.
  2. Use a kitchen scale to divide your meatballs so that they bake evenly.
  3. Do not over mix the dough after the vinegar has been added – this could cause the buns not to rise, making them more breadsticks than sub buns.

Here are some other keto friendly sandwiches you might like:

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Two keto meatball subs, fresh from the oven, on a wooden cutting board.

Keto Meatball Subs

Treat yourself to these Keto Meatball Subs, loaded with juicy meatballs, marinara sauce and shredded cheese, all piled onto keto sub buns!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 Keto Meatballs Subs
Author: Aleta

Ingredients

Meatballs

Sub Buns

  • cup almond flour
  • ½ cup grated mozzarella
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 pinch sea salt
  • 1 tbsp butter
  • 1 egg divided
  • ½ tsp vinegar

Instructions

Equipment Needed

Directions

    Meatballs

    • Make the Keto Marinara Sauce before you begin the meatballs, if you are making your own.
    • Heat the oven to 375° and line a baking sheet with a non stick baking mat or parchment paper. Place almond flour in a mixing bowl and grate the onion over top of the almond flour *see note 3. Mix the onion into the almond flour.
    • Peel the garlic and either finely mince it or press it through a garlic press. Mince the parsley, grate the parmesan and whisk the egg. Add the garlic, parsley, parmesan, egg, 2 tbsp of the marinara sauce, sea salt, ground black pepper and spicy spaghetti seasoning to the almond flour and mix well. Knead in the ground beef until fully combined.
    • Divide into 6 equal portions, roll each into a ball and place on the prepared baking sheet *see note 4. Bake in the preheated oven for 18-20 minutes, until the internal temperature reaches 165°. While the meatballs are baking, heat the Keto Marinara Sauce on the stove to a gentle simmer and then toss the meatballs into the sauce once they come out of the oven.

    Sub Buns

    • While the meatballs are baking, make the buns. They will bake at the same temperature, so you can bake them both at the same time. Line a baking sheet with a non stick baking mat or parchment paper.
    • Grab a microwave safe bowl and add the almond flour, grated mozzarella, baking powder, baking soda, onion powder, garlic powder and sea salt. Toss until the ingredients are thoroughly mixed and then plop the butter on top.
    • Microwave for 45 seconds, stir, microwave for 20 seconds longer, then stir again. Whisk an egg, then remove 1 tsp and set aside. Add the rest of the egg to the dough and knead well. Sprinkle the vinegar all over the dough and then fold in just a few times *see note 5.
    • Divide the dough into 2 equal portions and then form each into a log that is roughly 5 1/2" long.*see note 6. Place on the prepared baking sheet and then brush each log with the whisked egg that was set aside. Bake for 12-14 minutes, until the tops are golden brown. Allow the buns to cool for a few minutes.

    Assemble

    • Carefully slice the buns in half, horizontally. A sharp, serrated knife works best for this. Toss the meatballs around in the marinara sauce and then place 3 meatballs inside each sub bun. Top the meatballs with 1/4 cup shredded Italian cheese or provolone. Place the subs on a baking sheet and pop back inside the oven just until the cheese has melted. Enjoy!

    Notes

    1. Keto Marinara Sauce – Making your own Keto Marinara Sauce is super easy and crazy delicious! Plus you’ll save yourself some cash compared to buying shelf stable pasta sauce that is keto friendly, like Rao’s.
    2. Spicy Spaghetti Seasoning – I am totally in love with my homemade Spicy Spaghetti Seasoning blend. It brings so much flavour to a wide variety of dishes such a Spaghetti (obviously), Biscuits (what?!) and even Pizza Crust (no way!)! Don’t have any / don’t want to make any? You can replace it with Italian Seasoning, although you will be missing some delicious flavour.
    3. I find it easier to grate the onion if you leave it whole, then only grate 1/4 of it. It shreds better this way and then you can grip it easier.
    4. Use a kitchen scale to divide your meatballs so that they bake evenly.
    5. Do not over mix the dough after the vinegar has been added – this could cause the buns not to rise, making them more breadsticks than sub buns.
    6. Form the buns into a log. They will spread a lot during baking!
    7. Try these Keto Meatball Subs next time with BBQ Sauce instead of marinara!

    Nutrition

    Serving: 1Keto Meatball Sub | Calories: 653kcal | Carbohydrates: 11.4g | Protein: 45g | Fat: 49g | Sodium: 1548mg | Fiber: 3.9g | Sugar Alcohols: 0.2g | Net Carbs: 7.3g
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    2 Comments

    1. michelle pottinger

      5 stars
      nice recipe will try it

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