Keto Meatball sub muffins are perfect as an appetizer or main course. They will please keto and non-keto folk alike and can even be frozen making them super convenient and easy to keep on hand.
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One of my family’s favorite suppers is an appetizer spread. It’s great because you can have so many different and unique flavors in one meal and there is always something to please everyone.
As you can imagine, making 5 appetizers for one meal can be daunting. For this reason, I am always looking for appetizers that freeze well. These meatball sub muffins are delicious and freeze perfectly!
Other freezer friendly keto appetizers or snacks:
- Keto Jalapeno Popper Bites
- DIY Keto Frozen Pizza
- Air Fryer Crab Cakes
- Low Carb Sausage Balls with Cream Cheese
- Chicken Pepper Bacon Bites
- Keto Mozzarella Sticks
- Low Carb Chicken Tenders
Tips for making these Low Carb Meatball Sub Muffins
- You can use any low carb meatball recipe that you like. I have a great keto-friendly meatball recipe that works well. To save time, you can also use storebought meatballs.
- Whichever meatball you choose to use, make sure that they are fully cooked and thawed (if using frozen)
- Just like with the meatballs, you can use any marinara sauce. I also have a delicious keto-friendly marinara sauce, but there are a lot of great low carb options at most grocery stores as well.
- Mixing the dough can be a tough job if you are doing it by hand. I recommend using an electric hand mixer to speed up the job. It also helps if you make sure the cheese is super melty before adding the rest of the ingredients.
- When you are filling the dough with the sauce, it helps if you make small depression to place the sauce into. Think like filling mashed potatoes with gravy. Then you’ll want to press the meatball down into the dough as much as possible.
- Melted cheese can be like superglue when it gets baked on to muffin tins. For this reason, I recommend using silicone muffin liners AND spraying the liners with a bit of non-stick spray. It may seem like overkill, but trust me – you’ll be glad that you did it!
- As soon as the muffins are cool enough to handle, remove them from the silicone liners (or the muffin tin if you aren’t using liners) to prevent them from getting soggy.
Freezing Instructions:
To freeze these muffins simply remove from the cupcake liner and allow them to cool completely. Then transfer to a freezer-safe container with a and store them in the freezer for up to 6 months.
I love using Glasslock containers because they have an airtight seal that prevents freezer burn, and the firm container prevents food from getting smashed in the freezer. I linked to them on Amazon, but they frequently go on sale at Sam’s Club and even if you don’t have a membership, you can still shop on their website!
When you are ready to cook them just remove them from the freezer and bake at 350 for 15-20 minutes until heated through OR microwave for 2-3 minutes until heated through. (oven is the best option for preserving the texture of the muffins)
Tip: Be sure to label these muffins before you put them in the freezer. I like to include what they are, the date they were cooked, pertinent nutrition info, and reheating instructions.
Keto Meatball Sub Muffins
Ingredients
- 3 ½ cups Mozzarella Cheese Shredded, Divided
- 1 ½ oz Cream Cheese
- 1 ¾ cups Almond Flour
- 3 tsp Baking Powder
- 1 ½ tsp Garlic Powder
- 2 Eggs
- 1 ½ cups Low Carb Marinara Sauce Plus additional for dipping, if desired
- 24 Precooked Meatballs homemade or storebought
Recommended Equipment
Instructions
- Preheat the oven to 375° F and line a muffin tin with silicone liners and spray with non-stick spray.
- In a large, microwave-safe bowl combine 2 ½ cups of the mozzarella cheese and the cream cheese. Microwave in 30-second intervals, stirring after each interval until the cheeses are melted and completely combined.
- Add the almond flour, baking powder, the garlic powder, and the eggs. Stir, or use a hand mixer, to combine the mixture into a uniform dough.
- Place 1 ½ – 2 tbsp of the dough into the bottom of 24 muffin liners. Make a large depression in the center of each piece of the dough using the back of a teaspoon.
- Pour about 1 tbsp of marinara sauce into each muffin, then gently press a cooked meatball into the depression of each muffin.
- Bake for 25-30 minute or until the dough is cooked through and toasty brown.
- Remove from the oven and top with a sprinkle of the remaining mozzarella cheese. Return to the oven and bake for an additional 5 minute or until the cheese is melted and slightly browned.
- Serve with marinara sauce for dipping if desired.
- To Freeze: Remove from the cupcake liner and allow to cool completely. Then transfer to a freezer-safe container and store in the freezer for up to 6 months. To cook from frozen: Bake at 350 for 15-20 minutes until heated through OR microwave for 2-3 minutes until heated through. (oven is the best option for preserving the texture of the muffins)
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