The idea to create the recipe for no-bread Paleo Italian Meatball Subs came to me in New York City. Walking up and down the infinite avenues of Manhattan, I constantly run into little hole in the wall Italian American restaurants, whose delicious smell of pizza, gravy and melted cheese inebriates the air outside attracting in new customers.
Now, in case you didn’t know, meatball subs aren’t really an Italian thing, but merely an Italian American tradition. As a matter of fact, I have lived in Italy my whole life and I have never even seen one of these epic looking sandwiches before
BUT, I have to admit, these meatball subs looks pretty damn tasty and since I cannot try the real thing due to mu beloved food intolerances ;), I decided to make my own free-free version of the original!
If you love these paleo Italian meatball subs, you will go crazy for all the Italian classics that I recreated in their grain free, paleo and AIP version for my “Paleo AIP Italian Cookbook”!
This wonderful digital cookbook features over 80 recipes that go from “Colazione” (breakfast), to “Primi”, “Secondi” and a lot, lot more… And what’s great about it is that it comes in a bundle together with my “10 Step Guide to Saving Time in the Kitchen on the Paleo AIP” which you’ll find super useful!
Paleo Italian Meatball Subs (GF, DF, Whole 30, AIP*)
For the Meatballs:
- 1 pound ground grass fed meat of choice
- 2 Sprigs Sage
- 2 Sprigs Rosemary
- 1 Shallot
- 1/4 tsp Salt
- 1/2 tbsp Dried Italian Herbs
For the Grain Free Subs:
- 3 Jewel Sweet Potatoes
- *1 handful Cherry Tomatoes (*avoid if on the Autoimmune Protocol – AIP or can’t tolerate nightshades)
- 2 handfuls Baby Spinach
- 2 sprigs Fresh Basil
- *3 Brazil Nuts, thinly shaved (*avoid if on the AIP)
For the Sauce:
- 8 tbsp Coconut Milk
- 1/2 tbsp Apple Cider Vinegar
- 1/2 tbsp Nutritional Yeast
- 1 tsp fresh Lemon Juice
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 4 or 5 tbsp Sweet Potato Flesh
- Preheat the oven to 350.
- In the meantime, wash the yams well, brush the skin and when the oven has reached the desired temperature, place them on a baking tray and start baking them. This should take about 25 minutes, but to know when a yam is done, simply stab it with a fork, and if it goes in very easily the yam is done.
- To make the meatballs, combine all ingredients in a bowl, mix well and create your balls by rolling 1 tbsp of this mixture in your palms.
- Place al the meatballs over a baking tray covered with parchment paper and bake, together with the yams, and bake for 25-30 minutes or until golden and cooked through.
- Wash the cherry tomatoes (if you use them), cut them in half, coat them with a little extra virgin olive oil and place them on the tray right next to the meatballs to bake for about 5-7 minutes.
- Allow the yams to cool down a little, then cut them in half lengthwise, scoop out some of the flesh in the middle and collect it in a small bowl.
- Add all the other sauce ingredients in the bowl with the yam flesh, and mix well until you have a creamy sauce.
- To assemble your paleo Italian meatball subs, layer the yams with some baby spinach, a drizzle of the sauce you just made and a few meatballs. Add some roasted tomatoes too if you like and garnish with some fresh, chopped basil and shaved *Brazil nuts (*optional).
Let me know in a comment how you liked these paleo Italian meatball subs, and please, make sure to share the recipe with your friends on Facebook!!
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