Low-Carb Mozzarella & Meatball Sub Sandwich
Rikke SvartangenLow-Carb Mozzarella & Meatball Sub Sandwich
Low-Carb Food Co
2
20 minutes
20 minutes
739
Italian
Lunch & Sandwiches
The ultimate sandwich baguette —now made low-carb! Just because you want to avoid carbs, doesn't mean you have to avoid this unbelievable mozzarella and meatball sub. Give it a try, you won't regret it!
Ingredients
150g Beef Mince
20g Low-Carb Bread Crumbs
½ Lemon (zest & juice)
1 Egg
3 cloves Garlic
1 tsp Fennel Seeds (crushed)
1 Rosemary Sprig
60g Fresh Mozzarella (cut into 6 pieces)
200g Tomato Passata
1 Low-Carb Sandwich Baguette
20g Parmesan Cheese
Salt & Pepper (to taste)
Olive Oil (to cook)
Fresh Chopped Basil (to serve)
Directions
Mix the beef with the breadcrumbs, lemon, egg, half of the garlic, the fennel seeds, herbs, salt and pepper in a bowl.
Knead well to combine, then roll into 6 evenly sized meatballs. Press your thumb deep into each ball to make a pocket. Fill each pocket with a piece of mozzarella and roll back into shape.
Fry the meatballs over medium heat for 5 - 10 minutes, turning regularly until browned with a good crust.
Heat some olive oil in a saucepan over medium heat and cook the remaining of the garlic for 2 minutes. Add the tomato passata, season well and cook for 10 minutes until thickened.
Add the meatballs to the sauce and let simmer for 3 - 5 minutes, basting the meatballs in the sauce. Remove from the heat and let rest for 5 minutes.
To serve, cut the baguette lengthways to open it up, and scoop in the meatballs and sauce. Sprinkle over some parmesan and chopped basil. Press the baguette shut and cut in half to serve.
