This High Protein Meatball Sub Dip is packed with cozy flavor and makes for a perfect appetizer or even a fun meal. It’s made with just a handful of real food ingredients and comes together in less than 40 minutes. It’s easy, it’s comforting, it’s nourishing and it’s of course absolutely delicious.
High Protein Meatball Sub Dip
What you’ll need:
- Ground Beef
- Almond Flour
- Egg
- Onion Powder
- Garlic Powder
- Italian Seasoning
- Salt & Pepper
- Marinara
- Ricotta (can use dairy free, regular or opt for cottage cheese for additional protein)
- Mozzarella
- Baguette (I love this gluten free & grain free one)
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- refined/added sugar free
- soy free
- high protein
As always, be sure to read ingredient labels to ensure that the ingredients you are using meet your specific needs!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More dips to try:
- High Protein Buffalo Chicken Dip
- High Protein Fried Pickle Dip
- Skillet Spinach Artichoke Dip
- Protein Chip Dip
- Easy Bread Dipping Oil
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
High Protein Meatball Sub Dip
Ingredients
Mini Meatballs (~30)
- 1 lb ground beef
- ¼ cup almond flour
- 1 egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt & pepper, to taste
Dip Ingredients
- 1 cups marinara
- ½ cup ricotta (can sub for dairy free or cottage cheese)
- 1 ½ cups mozzarella, shredded (1 cup to top, ½ cup to mix in)
Instructions
- Preheat your oven to 350℉ and line a large baking sheet with parchment paper.
- Combine the meatball ingredients, then roll into small meatballs (~1 tsp or so in size) ensuring the sizes are consistent.
- Space out the meatballs on the baking sheet and bake for 20 minutes.
- Once they are done baking, leave the oven on and add the meatballs, marinara, ricotta and ½ cup of the mozzarella to an oven safe skillet, cast iron skillet, braiser or baking dish and gently mix to combine. Then top with the remaining mozzarella.
- Bake for 5 minutes or so to melt the cheese on top. Then, garnish with Italian seasoning, fresh basil, a sprinkle of parmesan, etc. (or really anything you wish!). Serve with warm, toasted bread or baguette and enjoy!
What can I use instead of almond flour?
I have not tested a substitute for almond flour at this time, but you could potentially use a flour that you have but be sure to Google the correct ratio for replacements of the almond flour.
Kayla does it again with another amazing recipe. This was so good with bread! I will definitely be adding this to my recipe rotation.