Roasted Red Pepper Chicken Meatballs on a Premade Low Carb Roll with Melted Vegan Cheese

Ingredients:

For the roasted red pepper chicken meatballs:

1 lb ground chicken

1/2 cup roasted red peppers, finely chopped

1/4 cup almond flour

1/4 cup grated vegan Parmesan cheese (optional) or provolone

1/4 cup chopped fresh parsley

1/2 small onion, finely chopped

2 cloves garlic, minced

1 large egg, beaten

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

For assembling:

3 premade low carb rolls, sliced in half 3 slices vegan cheese or provolone.

Instructions:

Prepare the roasted red pepper chicken meatballs:

a. In a large bowl, combine the ground chicken, roasted red peppers, almond flour, vegan Parmesan cheese (if using), parsley, onion, garlic, egg, salt, and pepper. Mix until well combined.

b. Form the mixture into 12 equal-sized meatballs.

c. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

d. Heat the olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides, about 5 minutes.

e. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

Assemble the sandwiches:

a. Preheat the oven to broil and place the opened low carb rolls on a baking sheet.

b. Place a slice of vegan cheese on the bottom half of each roll.

c. Broil the rolls for 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on the rolls to avoid burning.

d. Remove the rolls from the oven and place 4 meatballs on the melted cheese of each roll.

e. Add your preferred toppings, such as lettuce, tomato, or avocado.

f. Place the top half of the roll on the meatballs and press down gently.

Serve your roasted red pepper chicken meatball sandwiches on premade low carb rolls with melted vegan cheese and enjoy!