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Do you feel like you’re missing out on a good ol’ fashioned sandwich? Look no further! This Meatball Hero Sandwich could not be anymore satisfying. Our foolproof Hoagie buns are a cinch to make with No Yolking™ 100 % Egg White Protein Powder, and completely carb-free. We’ve filled ours with nutrient-rich kale and our Gluten-Free Flexitarian Lamb and Cauliflower Meatballs, but the sky’s the limit! Try it in a BLT, an egg or chicken salad sandwich, or a veggie burger with all the fixings.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour, plus cooling
Makes: 6 sandwiches (12 buns)


Hoagie Buns:

1 1/4 cups (120 g) No Yolking™ 100 % Egg White Protein Powder
3 tbsp (45 mL) *Allulose, Swerve or Lakanto Monkfruit Sweetener
1/2 tsp (2 mL) sea or kosher salt
1/2 tsp (2 mL) cream of tartar
1 1/4 cups (300 mL) water
Poppy seeds or Italian seasoning


2 tbsp (30 mL) light olive oil or avocado oil
18 meatballs (try our recipe here)
3 cups (750 mL) tomato sauce (try our recipe here)
2 cups (500 mL) torn kale leaves or baby spinach
Shaved pecorino Romano cheese (optional)


  1. Preheat oven to 325ºF (160ºC). Line a large baking sheet with parchment paper. Set aside.
  2. Place the egg white protein powder, sweetener, salt and cream of tartar into the bowl of an electric stand mixer, fitted with the metal whisk attachment. Stir on low speed just to combine.
  3. With the mixer on low, slowly pour in the water. Gradually increase the speed to high. Beat for at least 5 minutes or until whites hold a stiff peak (whites should hold their shape and stand up straight – no drooping tips).
  4. Spoon the egg whites onto prepared pan to make eight Kaisers; shape each bun with a rubber spatula into 12 hoagies that are 7-inches (18 cm) long and mounded high. Sprinkle with poppy seeds or Italian seasoning.
  5. Bake, on the centre rack, for 10 to 12 minutes or until the top is set and bun springs back when lightly touched. Transfer to a wire rack to cool on the pan for 10 minutes. Transfer to rack to cool completely. Store leftover buns in an airtight container for up to 3 days or freeze for up to one month.
  6. Meanwhile, heat oil in a large non-stick skillet set over medium-high heat. Add meatballs; cook, turning as needed, for 7 to 10 minutes or until browned all over. Pour sauce over top. Simmer, partially covered, for 15 to 20 minutes or until cooked through and tender.
  7. Split buns open; fill with kale and meatballs. Pour extra sauce over top. Sprinkle with cheese (if using).


NOTE: *Our recipe has been tested with each of the three natural sweeteners listed in the recipe. Allulose will yield the best colour, flavour and texture but it can be challenging to source in Canada and is expensive when compared to the other sweeteners. Swerve and Monkfruit both produce a very good quality bread that is much lighter in colour. If using Monkfruit, you can broil the buns on the middle rack, for 2 to 3 minutes or until lightly golden brown. Be sure to use a sweetener that has a 1:1 ratio when compared to regular sugar for baking.


  • When beating egg whites, all measuring cups, spoons, bowls and whisks must be clean, free of any grease or fat, and completely dry.
  • Use room temperature water for best results.
  • Recipe can also be prepared in a large non-reactive bowl (glass or metal) with handheld electric beaters.

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