How to Make Keto Italian Meatball Lettuce 'Sub' with Pesto Mayo
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Mix beef, Parmesan, egg, parsley, oregano, garlic powder, salt, and pepper. Shape into 12 mini meatballs.
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Heat a skillet over medium; cook meatballs 6-7 minutes, turning to brown all sides.
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Whisk mayonnaise and pesto together for the sauce.
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Arrange lettuce leaves on a plate. Fill each with meatballs.
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Drizzle with pesto mayo and serve.
Pro Tips for Perfect Keto Italian Meatball Lettuce 'Sub' with Pesto Mayo
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground beef, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Keto Italian Meatball Lettuce 'Sub' with Pesto Mayo?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Keto Italian Meatball Lettuce 'Sub' with Pesto Mayo?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for ground beef?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.