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Rated 5.0 stars by 1 users
This recipe is designed to be served with 1 batch of Megga bread , made into 3 equal baguettes, then sliced in half, so 6 portions. You can also order ready-made Megga Baguettes from our Ketoroma Bakery!
This can be wrapped up in greaseproof paper and then foil and frozen. Defrost naturally and reheat in the foil for about 20 minutes at 180C.
Due to the gluten in the Megga Bread, this recipe is low carb rather than keto.
Makes 6 portions - macros per portion:
Filling only: 335 Calories / 4.7g Carbs / 19.6g Fat / 33.8g Protein
Filling + Megga: 584 Calories / 5.8g Carbs / 31.4g Fat / 65g Protein
1 Batch of Megga Bread, OR:
3 Megga Baguettes from the Ketoroma Bakery
250g Beef Mince
250g Pork Mince
1 tbsp Italian Herbs
1 tsp Garlic Powder
1 Medium Egg - beaten
1 tsp Salt
40g Megga Bread - toasted and made into bread crumbs
500g Tomato Passata
100g Shallots, finely chopped
1 large garlic clove (finely chopped) or 1 tsp garlic powder
2 tsp Dried Mixed Italian Herbs
1/2 tsp Salt
Sweeten to taste - I used 3 tsp Erythritol
1/2 tsp Kashmiri Chilli or your favourite chilli powder
1 tbsp Fresh Parsley
150g Grated Mature Cheddar
150g Ready Grated Mozzarella
30g Grated Parmesan
Make the Megga dough according to the recipe. Once mixed for 7 minutes, shape into 3 equal baguettes - I use a baguette tin, nice to have if you end up making this regularly :-)
Do small slashes across the tops, all the way down the baguette - purely decorative
Allow to prove for 75 minutes (oven at 50C)
Take out of oven and bring oven to temperature - 180C
Once the oven is to temperature, cook the Megga for 20-25 minutes
Take off the cooking tray and cook for a further 5 minutes directly on the oven shelf
Allow to cool
Add all the meatball ingredients to a bowl
Get your hands in and mix well
Divide into 24 equal balls (larger than a large marble, smaller than a golf ball)
Lightly brown all the meat balls in a frying pan for about 5 minutes
You'll need the frying pan for the sauce, so transfer the meatballs to a plate
Add some olive oil to your frying pan, bring to temperature
Add your finely chopped onion and garlic to the pan, fry gently till the onion is translucent
Add all the other sauce ingredients and stir well
Add the meatballs and stir well
Put a lid on and simmer for about 10 minutes, gently reducing the sauce till it thickens
Preheat the oven 180C
Slice open your baguette length ways
Sprinkle 50g of grated cheddar down each baguette
Put 8 meatballs down each baguette
Pour the tomato sauce over all the meatballs in each baguette
Sprinkle 50g of Ready grated mozzarella over each baguette
And finally top with 10g of grated parmesan over each baguette
Slice each baguette into 2 portions
Bake in oven for approximately 10 - 15 minutes
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1 comment
Absolutely delicious. I ordered the baguettes from the bakery after the kids asking for subway. Definitely a good dupe 😍😍