For low carb bread:
1½ cups mozzarella
3 oz cream cheese
1¼ cup almond flour
1 tsp baking powder
1 lb pre-made Italian style meatballs
6 slices provolone cheese
2 tbsp butter
marinara sauce or bbq sauce or mayo or aioli optional
1/4 cup basil leaves
salt and pepper
To make bread:
Add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and baking powder and combine well again.
Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle. Once you’ve rolled it flat, about ¼” thick, cut it into bread pieces — either squares or rectangles (however big you want your sandwich to be).
For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
Bake in the oven at 425 degrees for 12 minutes until it starts to turn golden brown.
To make sandwich filling:
Cut onion into thin slices.
In a pan over medium heat, add 2 tbsp butter and then add in onion. Season with salt and pepper and allow to cook for 20-30 minutes until onions are nice and caramelized.
While the onions are cooking, add meatballs to a pan (you can cook this on the stove or in the smoker in a cast iron pan) with olive oil and cook for 10 minutes until browned on all sides and cooked through in the middle. Use a meat thermometer if you’re not sure if they’re done.
Chop up basil leaves.
To assemble sandwiches:
Slather marinara, bbq, mayo or aioli on bread halves. Put provolone cheese on top and put back in the oven for 2 minutes until cheese has melted. Top with onions, meatballs and basil. Serve warm.