Meatball Sub Pockets *low carb *gluten free *keto

My neighbor, Amy is truly an inspiration.  She is a mother and wife, and has written 2 books, travels all over the world speaking about the psychology of happiness and she even has TED talks!  You should read the author bio of her new book (pictured to the right)! I’m just hoping some of her greatness spreads over here across the street! In her latest TED talk and in her latest book, called The Future of Happiness, she is addressing how the recent technology boom has helped us do many things much more easily, and at the same time in many ways, distracts us from real life and our goals.

One takeaway I wanted to share here with you is a screensaver she talked about (pictured below). This is on the unlock screen of the phone and when you turn on the phone to open up whatever you are about to do, you are faced with this: Will this help me achieve my goals? YES > Swipe right.  (To hear Amy talk about this, it’s about 9 minutes in on the TED talk)

This simple question can be applied to all aspects of life, including our way of eating.  Sometimes the answer is ‘no’ and I have to let it go.  But sometimes, the answer is ‘no…but with some tweaks, it could be a yes!’

For me it was an Italian meatball sub sandwich.  It sounded really good, but would be too full of carbs, of course, and not in line with my goals!  I am determined to figure out how to make the things I loved pre-keto in a way that promotes my healthy goals but still allow me to enjoy foods I love.  I saw this little video and thought I could ketofy that, so I came up with this little solution, to tweak the concept a bit to make it work with my goals!  It is yummy and fills that Meatball Sub void in my stomach! My husband said it was definitely a keeper. So SWIPE RIGHT on this one…it’s now a YES!

The “bread” in this Meatball sub is the same thing I use for pizza crust.  The original crust recipe is the Fathead Pizza Crust, but I’ve included it in this recipe for your convenience.


Pin this to save it for later! Speaking of technology, what apps have helped you stay on track with your healthy Way of Eating (WOE)?

Meatball Sub Pockets *low carb *gluten free *keto

Prep Time: 20 minutes

Cook Time: 30 minutes

Category: All, Cook, Gluten Free, Low Carb, Main Dishes

Servings: 12

Meatball Sub Pockets *low carb *gluten free *keto


    For the Meatballs
  • 1 lb ground beef
  • 1/2 yellow onion, chopped
  • 1 TBSP garlic powder
  • 1 TBSP Italian seasoning
  • salt and pepper to taste
    For the Pocket (Crust)
  • 3 cups shredded mozzarella cheese
  • 3 TBSP cream cheese
  • 1 cup Almond flour
  • 1 egg + 1 egg yolk
  • 1 tsp garlic
    Additional Ingredients
  • 1 cup spaghetti sauce (I try to find one that has 4 carbs or less)
  • 1 cup shredded mozzarella
  • sprinkle of parmesan cheese (optional)


    For the Meatballs
  1. Preheat oven to 350 degrees F
  2. Add all meatball ingredients to a bowl and mix until well combined.
  3. Form into ping pong ball sized meatballs and lay separated on a tray
  4. Bake until fully cooked, about 20 minutes.
    For the Pockets/Crust
  1. Preheat oven to 400 degrees F
  2. In a microwave safe bowl, add mozzarella and cream cheese and microwave in 30 second increments, stirring between, until well combined and melted.
  3. Add almond flour, garlic powder and eggs.
  4. Stir until well combined and a ball of dough forms.
  5. Roll out dough in between 2 sheets of parchment paper using a rolling pin. Make it into 2 large rectangular shapes (each one to fit the size of your cookie sheet) that are about 1/4 inch thick.
  6. Remove the top layer of parchment and cut dough into 12 square-ish parts (6 per rectangle) using a rolling pizza cutter. Leave on bottom layer of parchment and transfer to a cookie sheet.
  7. Bake for each rectangle for 1 minute just to make it a bit easier to work with but not enough to cook it.
  8. Top each square with 1 TBSP of shredded mozzarella and 1 cooked meatball.
  9. Wrap each meatball with the square of crust it is sitting on, pressing it into a ball shape and setting the wrapped meatball seam side down back on the cookie sheet.
  10. Bake wrapped meatballs for 8-10 minutes, watching for golden brown crust.
  11. Microwave or simmer spaghetti sauce until warm and add 1/4 cup to the bottom of 4 bowls.
  12. Add 3 wrapped meatballs to each bowl and serve with a sprinkle of parmesan.

Nutrition Facts

Meatball Sub Pockets *low carb *gluten free *keto

Serves 1 wrapped meatball

Amount Per Serving
Calories 204
% Daily Value*
Total Fat 17 26.2%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 2.5 0.8%
Dietary Fiber 0
Protein 15
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  • Lyndsay @ Lyndsay's Travel Kitchen - June 5, 2017 - 12:20 pm
    These look scrumptious!


  • jessica - June 5, 2017 - 10:22 pm
    wow! they look sooo freaking good


  • Sharon - June 6, 2017 - 5:15 am
    Holy wow! These pockets look so decadent! I love that they're small so I don't feel guilty when I inhale 10 of them! Can't wait to try these!


  • Mary Blackburn - November 5, 2017 - 10:54 am
    Jessica, these look freaking amazing! Just made my meatballs last night for dinner. Wish I would have seen your recipe, I would have tried your meatball sub pockets instead. {{{Sigh}}}, next week!


  • Julie|icanlivewithoutsugar - April 5, 2018 - 3:34 pm
    Yay! Proves you can eat Italian on a low carb, keto lifestyle! Yum.


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