Philly Cheese Steak Meatballs
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
581 kcal
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Course
Main Course, Dinner
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Cuisine
American
Philly Cheese Steak Meatballs
Description
This recipe mixes extra lean ground beef with grated onion, finely chopped green and red bell peppers, minced garlic, Worcestershire sauce, eggs, and grated Parmesan and shredded Gruyere cheeses. The seasoned mixture is shaped into small 1-inch meatballs and pan-fried until browned evenly. Cooking in batches prevents overcrowding and ensures a crispy exterior.
After frying, a cheese sauce is prepared in the same skillet by making a roux with butter and flour, then whisking in milk to thicken. Gruyere and cheddar cheese are melted into the sauce, seasoned with salt and pepper. The cooked meatballs are returned to the sauce and coated evenly before serving.
These meatballs serve well warm as an appetizer or part of a main meal. They can be baked instead of fried, with similar results. Freezing is an option for both meatballs and sauce separately, and leftovers keep well refrigerated for several days.
Ingredients
Meatballs
- 1 small onion grated
- 1 ½ pound ground beef extra lean
- ½ green bell pepper finely chopped
- ½ red bell pepper finely chopped
- 2 cloves garlic minced
- 2 tablespoon Worcestershire sauce
- 2 egg
- ½ cup Parmesan Cheese grated
- ½ cup gruyere cheese shredded
- 2 tablespoon olive oil for frying
Cheese Sauce
- 2 tablespoon butter unsalted
- 1 tablespoon all-purpose flour
- 1 cup milk I used 3%
- 1 cup gruyere cheese shredded
- 1 cup cheddar cheese shredded
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- In a large bowl combine all the meatball ingredients (excluding olive oil) and mix well.
- Form the meatballs into small 1 inch balls.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry until they brown all around, about 7 minutes. You will have to do this in 2 or 3 batches, so do not overcrowd the meatballs.
- Transfer the meatballs onto a plate and set aside.
- In the same skillet melt the butter. Add the flour and whisk to form a roux, cook for about 1 minute to get rid of the raw flour taste. Add the milk and whisk until smooth. Cook for another minute, the mixture should thicken a bit.
- Reduce the heat to low and add the cheeses and whisk well until smooth. Taste for seasoning and adjust with salt and pepper as necessary. Turn off the heat.
- Add the meatballs back to the skillet and spoon some of the sauce over the meatballs. Garnish with parsley if preferred. Serve warm.
Notes
- This recipe makes about 25 to 30 small meatballs.
- To bake meatballs, place them on a greased or rack-lined baking sheet and bake at 375°F for 30 minutes until golden.
- Freeze cooled meatballs in airtight containers up to 2 months; freeze cheese sauce separately in sealed containers or heavy-duty freezer bags.
- Store leftovers refrigerated in airtight containers and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 581kcal | 29% |
| Carbohydrates | 7g | 2% |
| Protein | 44g | 88% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 202mg | 67% |
| Sodium | 779mg | 32% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 23mg | 26% |
| Calcium | 648mg | 65% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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