Meatball Sub Kabobs – Low Carb, THM, Grain Free

• Gluten free

• Meat

  • 1 lb Ground meat

• Produce

  • 1/2 tsp Basil

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/3 cup Almond flour
  • 1 tsp Garlic salt
  • 1/4 cup My local blend baking mix

• Dairy

  • 2 oz Cream cheese
  • 8 oz Mozzarella
  • 1/2 cup Parmesan cheese, grated

Found on joyfilledeats.com

Description

Ingredients

• 1 lb ground meat (I used pork but turkey, beef, or a combination would work too)
• 1/2 cup grated parmesan cheese
• 1/4 cup of my Local Blend Baking Mix (equal parts almond, coconut, flax)
• 1 tsp garlic salt
• 1/2 tsp each basil, dried minced garlic, dried minced onion
• 8 oz shredded mozzarella
• 2 oz cream cheese
• 1 egg (the dough mixes easier if it is room temperature)
• 1/3 cup each almond flour, coconut flour and ground golden flax (these make up my local blend baking mix)

Directions

• Soak 8 wooden kabob sticks in water while you prepare the meatballs and dough. Preheat the oven to 400.
• Combine all the ingredients for the meatballs and mix until well combined. Form 24 small meatballs.
• Put mozzarella cheese and cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 3o more seconds until uniform and gloopy (it should look like cheese fondue at this point, if it doesn’t keep microwaving in 30 second increments). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
• On a piece of parchment paper press out the dough into an 8 x 8 square. It helps to use wet hands. Use a pizza cutter to cut 8 strips.
• Line a baking sheet with parchment paper. Thread three meatballs on a kabob stick. Lay it on the baking sheet. Take one strip of dough and press it back and forth between the meatballs like in the photos. Press it around the stick at the top and bottom. Repeat with remaining dough and meatballs to make 8 kabobs.
• Bake for 25-30 minutes until the dough is golden brown and the meatballs are cooked through (160 degrees on a meat thermometer). Serve with tomato sauce.