Meatball Sub Cupcakes
These Meatball Sub Cupcakes are savory keto appetizers featuring a mozzarella-based bread cup filled with marinara sauce, a tender meatball, and melted cheese. Perfect for parties, game day gatherings, or low carb entertaining.
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Servings: 10
Ingredients
- 10 small meatballs fully cooked
- 1 cup shredded mozzarella cheese
- 1 tablespoon cream cheese
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 large egg beaten
- 2 tablespoons coconut flour
- ½ cup low carb marinara sauce
- ½ cup shredded mozzarella cheese for topping
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Lightly coat a mini muffin tin with cooking spray, ensuring each cavity is thoroughly greased to prevent sticking.
Prepare the Cheese Mixture
- In a microwave-safe bowl, combine the cream cheese, shredded mozzarella, garlic powder, and Italian seasoning. Microwave for approximately 1 minute, or until the cheeses are fully melted. Stir until smooth and well combined.
Combine Dry and Wet Ingredients
- In a separate mixing bowl, whisk together the beaten egg and coconut flour until evenly incorporated.
Form the Dough
- Add the egg and coconut flour mixture to the melted cheese mixture. Stir thoroughly until a cohesive dough forms. If necessary, use clean hands to fully incorporate all ingredients and ensure even distribution.
Shape the Cups
- Divide the dough evenly and press portions into each cavity of the prepared mini muffin tin. Carefully shape the dough to form small cups, pressing it along the bottom and up the sides.
Initial Bake
- Bake for 8–10 minutes, or until the cups are lightly golden and set.
Fill the Cups
- Remove the muffin tin from the oven. Add approximately 1 teaspoon of marinara sauce to each cup, followed by one meatball. Top each meatball with an additional teaspoon of marinara sauce and a small amount of shredded mozzarella.
Broil to Finish
- Place the muffin tin under the broiler for 1–2 minutes, or until the cheese is fully melted and lightly bubbly. Monitor closely to prevent over-browning.
Serve
- Allow the Meatball Sub Cupcakes to cool slightly before removing them from the tin. Serve warm. Garnish with fresh parsley or red pepper flakes if desired.
Notes
This recipe is naturally gluten free when prepared with certified gluten-free meatballs and marinara sauce. Always verify that all packaged ingredients, particularly the meatballs and sauce, are labeled gluten free to prevent cross-contamination. Coconut flour serves as the structural base, eliminating the need for wheat-based flour.