Philly Cheese Steak Meatballs
Philly Cheese Steak Meatballs have the deliciousness of a sandwich in one bite sized ball. Served in a sensational cheese sauce that keeps you coming back for more.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 Meatballs
- 1 lb ground beef
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped red pepper
- 1/2 cup finely chopped mushrooms
- 1/2 cup finely chopped white onion
- 2 tbsp minced garlic
- 2 tbsp Worcestershire sauce
- 1 egg
- 1 cup bread crumbs
- 2 tbsp whole milk
- 1/3 cup grated gruyere cheese
For the Cheese Sauce:
- 2 tbsp of butter
- 1 tbsp flour
- 3/4 cup whole milk
- 6 oz velveeta cheese cut into cubes
- 1/2 cup shredded gruyere cheese
- 1/2 teaspoon garlic salt and pepper
In a large bowl add, ground beef, green peppers, red peppers, onions, mushrooms, garlic, bread crumbs, Worcestershire sauce, whole milk, grated gruyere cheese and an egg. Mix all the ingredients together and form into 20 balls.
Heat a large skillet over medium high heat and add 2 tbsp of olive oil. Let the oil heat up for about one minute then add the meatballs. Cook for 8 minutes, rotating often to get all sides evenly browned. Remove meatballs from skillet and prepare cheese sauce.
Melt 2 tbsp of butter over medium-low heat and add in 1 tbsp of flour, this creates a roux to thicken the sauce, and mix until smooth, about 1 minute.
Pour in 3/4 cup whole milk and stir to combine.
Add in 6 ounces of Velveeta cheese, cut into cubes and 1 cup grated gruyere cheese. Stir until cheese has melted. Add in meatballs and spoon sauce over the top. Garnish with parsley and serve warm.
Calories: 148kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 301mg | Potassium: 167mg | Sugar: 2g | Vitamin A: 6.6% | Vitamin C: 10.4% | Calcium: 13.6% | Iron: 5.1%