About
This keto take on an Italian meatball sub is loaded with cheese and aromatic oregano and served in a lettuce wrap.
This is a great build upon dinner recipe as you can adjust and add any other toppings of your choice such as mayo or different cheeses, just be sure to factor any adjustments into your macros!
Ingredients
- 1 pound ground pork
- 4 inner (small) leaf romaine lettuce
- 2 teaspoon oregano, dried
- 1 cup tomato, canned
- 1 tablespoon, grated parmesan cheese, fresh (hard)
- 1 teaspoon garlic powder
- ½ cup, grated cheddar cheese
- 1 tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the ground pork to a mixing bowl with the garlic powder, chili flakes, 1 teaspoon of oregano, parmesan, salt and pepper. Using your hands, mix the ingredients together thoroughly and divide into sixteen even meatballs.
- Heat the olive oil in a large pan over a medium/high heat. Add the meatballs and fry for 6-8 minutes until browned all over and cooked through.
- Add the chopped tomatoes and remaining oregano to the pan, stir to combine and simmer for five minutes until the sauce has thickened and reduced.
- To serve, divide the meatballs and tomato sauce evenly between the lettuce leaves and sprinkle with grated cheese.
Nutrition Facts
- Servings: 2
- Calories: 899.9kcal/3765.2kJ (per serving)
- Fat: 66.0g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 70.7g (per serving)
