Keto Italian Meatball Subs

Got subway cravings? These Keto Italian Meatball Subways will sure be your new favorite dinner option when you're craving comfort food.

We've got deliciously juicy Marinara Meatballs which are stuffed into our fluffy keto bread baguettes and topped with melty cheese… well, say hello to your new weeknight take in!

Recipe Tips

Feel free to make a larger batch of baguettes, meatballs and marinara sauce, and freeze the bread rolls and marinara meatballs separately. Then simply defrost and reheat the baguettes in the oven and the meatballs on the hob, and top with cheese for when you don’t have time to cook. Simple and delicious!

If you have any food allergies or sensitivities, here are some suggstions:

• Are you nut-free? Replace the classic Keto Buns with our Nut-Free Keto Buns shaped into baguettes.
• Can't tolerate flax meal? Replace the classic Keto Buns with our Psyllium-Free Keto Buns shaped into baguettes.
• Can't tolerate psylliyum? Replace the classic Keto Buns with our Keto Bread and shape it into baguettes instead of a loaf.
• Finally, for a sourdough twist, replace the classic Keto Buns with our Sourdough Keto Baguettes.

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Step-by-step

1. Prepare the subway rolls as per our Ultimate Keto Buns recipe here to step 8. At step 8, shape into subway baguettes instead of rolls. (You'll only need half of the recipe to make 5 baguuettes. You can make the full recipe and gfreeze half for future use.)

   

2. To prepare the Marinara Meatballs recipe, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

3. Place all the ingredients in a mixing bowl and use your hands to combine. Shape into 15 to 16 meatballs, about 33 g (1.2 oz) each. Place the meatballs on a greaseproof lined baking tray.

4. Bake for about 12 to 15 minutes or until cooked through.

5. Add the marinara sauce to a skillet and add the meatballs. Cook to warm through, about 2 to 4 minutes.

   

6. Make an incision in each of the baguettes along the top. Place on a baking tray. Add 3 meatballs per subway with some sauce and top with grated mozzarella, or cheddar if you prefer. Place under the broiler until the cheese melts.

   

7. Serve with an optional sprinkling of fresh parsley and cracked black pepper.

   

8. Ideally, keep the rolls and meatballs separate to avoid the bread getting soggy, and assemble just before serving. The meatballs can be stored the in the fridge for up to 4 days, and the baguettes are best stored at room temperature for 2 to 3 days. Both the rolls and meatballs can then be frozen for up to 3 months.

   

Recipe

Keto Italian Meatball Subs

★★★★★4.6 (16 ratings)

These subways are made with deliciously juicy marinara meatballs which are stuffed into fluffy keto bread ...

Hands on

30m

Overall

1h 5m

Servings

5

8.7 g

Net carbs

32.2 g

Protein

49.1 g

Fat

619

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings15 servings20 servings

US + metricMetricUS

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Ingredients makes 5 Meatball Subways

• Meatballs:
• 500 g ground beef (1.1 lb)
• 1 garlic clove or 1 tsp garlic powder
• 1 ¹/₂ tsp onion powder
• 1 tsp apple cider vinegar or coconut aminos
• 1 tsp sea salt
• ¹/₂ tsp black pepper
• 1 tsp Dijon mustard
• 2 tbsp chopped parsley or basil
• 1 batch Marinara Sauce, about 1 ¹/₂ cups (300 ml/ 10 fl oz)
• Optional: 1-2 tbsp fresh herbs such as parsley or basil
• To serve:
• ¹/₂ recipe (5 buns) Ultimate Keto Buns recipe, but shaped into baguettes instead of buns
• ³/₄ cup shredded mozzarella cheese (85 g/ 3 oz)
• 1-2 tbsp chopped parsley
• cracked black pepper, to taste

Instructions

1. Prepare the subway rolls as per our Ultimate Keto Buns recipe here to step 8. At step 8, shape into subway baguettes instead of rolls. (You'll only need half of the recipe to make 5 baguuettes. You can make the full recipe and gfreeze half for future use.)

2. To prepare the Marinara Meatballs recipe, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

3. Place all the ingredients in a mixing bowl and use your hands to combine. Shape into 15 to 16 meatballs, about 33 g (1.2 oz) each. Place the meatballs on a greaseproof lined baking tray.

4. Bake for about 12 to 15 minutes or until cooked through.

5. Add the marinara sauce to a skillet and add the meatballs. Cook to warm through, about 2 to 4 minutes.

6. Make an incision in each of the baguettes along the top. Place on a baking tray. Add 3 meatballs per subway with some sauce and top with grated mozzarella, or cheddar if you prefer. Place under the broiler until the cheese melts.

7. Serve with an optional sprinkling of fresh parsley and cracked black pepper.

8. Ideally, keep the rolls and meatballs separate to avoid the bread getting soggy, and assemble just before serving. The meatballs can be stored the in the fridge for up to 4 days, and the baguettes are best stored at room temperature for 2 to 3 days. Both the rolls and meatballs can then be frozen for up to 3 months.

Nutrition per meatball sub

Carbs 6%Protein 21%Fat 73% of calories

Net carbs

8.7 g

Total carbs

18 g

Fiber

9.2 g

Sugars

3.9 g

Protein

32.2 g

Fat

49.1 g

Saturated fat

13.1 g

Calories

619 kcal

Sodium

1,139 mg · 49.5% RDA

Magnesium

123 mg · 30.8% RDA

Potassium

777 mg · 38.9% EMR

Nutrition by ingredient

Per meatball sub	Net carbs	Protein	Fat	kcal
Beef, minced (ground), raw, grass-fed	0 g	17.2 g	20 g	254
Garlic, fresh	0.2 g	0 g	0 g	1
Onion powder, spices	0.5 g	0.1 g	0 g	2
Apple cider vinegar	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Dijon mustard	0 g	0 g	0 g	1
Parsley, fresh (spices)	0 g	0 g	0 g	1
Marinara sauce	2.6 g	0.7 g	9.8 g	101
Ultimate Keto Buns, homemade (KetoDiet app)	4.3 g	10.1 g	15.9 g	208
Mozzarella cheese (low moisture, for pizza)	0.9 g	4 g	3.4 g	50
Parsley, fresh (spices)	0 g	0 g	0 g	0
Total	8.7 g	32.2 g	49.1 g	619

Serving size meatball sub

• Gluten free
• Pork free
• Avocado free
• Fish free
• Shellfish free