Preheat the oven to 325 degrees F. Place a piece of parchment on a large baking sheet and spray with Primal Kitchen Avocado oil spray. Set aside.

Place the dough onto the prepared baking sheet to form 4 sub rolls using a spatula.

Bake for 15 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling. Let completely cool before cutting or the bread will fall.

Meanwhile make the meatballs. Preheat the oven to 375°F.

In a large bowl, combine the ground beef, onion, garlic, eggs, Italian seasoning, and salt. Stir in 1/2 cup marinara, and combine well. The mixture should be very moist but still able to hold its shape when rolled into meatballs.

Form the mixture into 1 1/2-inch meatballs. Arrange the meatballs in a single layer on a rimmed baking sheet. Bake for 15 minutes, or until cooked through and no longer pink inside.

NOTE: if you are not doing protein sparing ratios, feel free to add shredded mozzarella cheese to the top of the meatballs in the last 2 minutes of baking.

Assemble your meatball sub. Place a few tablespoons of marinara into the center of the sub bread. Place 3 meatballs into each sub and enjoy!

Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.