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Keto Italian Meatball Subs

5 stars, average of 8 ratings

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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:

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Hands-on Overall

Serving size meatball sub

Allergy information for Keto Italian Meatball Subs

✔  Gluten free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, meatball sub)

Net carbs8.7 grams
Protein32.2 grams
Fat49.1 grams
Calories619 kcal
Calories from carbs 6%, protein 21%, fat 73%
Total carbs18 gramsFiber9.2 gramsSugars3.9 gramsSaturated fat13.1 gramsSodium1,139 mg(50% RDA)Magnesium123 mg(31% RDA)Potassium777 mg(39% EMR)

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.) Keto Italian Meatball Subs
  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. Keto Italian Meatball Subs
  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. Keto Italian Meatball Subs
  7. Serve with an optional sprinkling of fresh parsley and cracked black pepper. Keto Italian Meatball Subs
  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. Keto Italian Meatball Subs

Ingredient nutritional breakdown (per serving, meatball sub)

Net carbsProteinFatCalories
Beef, minced (ground), raw, grass-fed
0 g17.2 g20 g254 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Onion powder, spices
0.5 g0.1 g0 g2 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Dijon mustard
0 g0 g0 g1 kcal
Parsley, fresh (spices)
0 g0 g0 g1 kcal
Marinara sauce
2.6 g0.7 g9.8 g101 kcal
Ultimate Keto Buns, homemade (KetoDiet app)
4.3 g10.1 g15.9 g208 kcal
Mozzarella cheese (low moisture, for pizza)
0.9 g4 g3.4 g50 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Total per serving, meatball sub
8.7 g32.2 g49.1 g619 kcal

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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Excellent recipe. Made both the baguettes and meatballs as written. I used the psyllium that I always use, already powdered. It has never turned purple on me. I do weigh all ingredients. Thank you for this!

Thank you so much for your kind words, I'm glad you enjoyed!

Sorry about the mix-up--what I meant to say is YERBA PRIMA ALWAYS TURNED MY BREAD PURPLE, not brown.

If this helps, I always get whole psyllium husks which I powder myself in a food processor. This way I never had any purple bread issues, no matter which brand I got.