Low Carb Meatball Sub Boats

For the meatballs:

1. Combine the ground beef, minced garlic cloves, 1/2 tsp Redmond Real Salt, 1/4 tsp fresh pepper, 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/2 tsp oregano, and 1/4 tsp onion powder in a bowl.
2. Roll the mixture into balls and place them on a cookie sheet.
3. Broil the meatballs for 5-7 minutes, or until they are browned.

For the Fathead dough boats:

1. Prepare the fathead crust by heating 7 cups of mozzarella cheese in a glass bowl at 60-second intervals until fully melted.
2. Beat 2 eggs into the melted cheese using an electric mixer until well combined.
3. In a separate bowl, mix 3 cups of almond flour, 2 teaspoons of baking powder, and 2 teaspoons of xanthan gum.
4. Slowly add the almond flour mixture to the cheese mixture and beat until combined.
5. Knead the dough on a lightly almond-floured surface to further combine all ingredients.
6. Working with half the dough at a time, place the dough between two pieces of parchment paper.
7. Roll out the dough into a rectangle shape, aiming for a 1/4 inch thickness.
8. Cut the rolled-out dough into 4 pieces and place them on a cookie sheet lined with parchment paper.
9. Create boat shapes by gently squeezing the ends of each dough piece.

To assemble and bake the sub boats:

1. Add a few tablespoons of marinara sauce to the bottom of each fathead dough boat.
2. Place 1 slice of provolone cheese over the marinara sauce.
3. Add 3-4 meatballs into each boat.
4. Top with Parmesan cheese.
5. Bake the assembled sub boats at 375°F (190°C) for 17-18 minutes, or until golden brown.
6. Top with fresh parsley before serving and enjoy!