Cheesesteak Meatballs in Garlic Cheese Sauce

Cheesesteak Meatballs in Garlic Cheese Sauce

A new twist on the tradition Philly cheesesteak! These cheesesteak meatballs are made with ground beef and nuzzled in a homemade garlic cheese sauce that is so good you’ll want to sip on it with a spoon! Serve it over pasta, quinoa, mashed potatoes, or inside a baguette!

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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins

Ingredients:

• Meatballs:
• ¾ cup panko breadcrumbs
• 1 large egg
• 1 teaspoon EACH: garlic powder AND onion powder
• ½ teaspoon EACH: red pepper flakes, salt AND black pepper
• 1 tablespoon low sodium soy sauce 
• ¼ cup grated parmesan cheese
• 2 tablespoons chopped parsley
• 1 ¼ pound ground beef
• Sauce:
• olive oil, for cooking
• ½ cup EACH: chopped onions, chopped green bell peppers, AND chopped mushrooms
• 2 tablespoons EACH: all-purpose flour AND chopped parsley
• 1 teaspoon garlic powder
• 1 cup low sodium beef stock (or chicken)
• 1 tablespoon low sodium soy sauce
• ½ cup sour cream
• 1 cup shredded provolone cheese

Directions:

1. PREP: In a medium mixing bowl, mix together the breadcrumbs, egg, garlic powder, onion powder, salt, red pepper flakes, black pepper, soy sauce, parmesan, and parsley. The mixture will resemble a coarse breading. Add the ground beef and mix until *just* combined. You don’t want to overwork the meat. Roll into 23-27 meatballs. Mine were about 1 ½ tablespoon each.
2. MEATBALLS: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook in batches if they don’t all fit. Sear the meatballs for 5-6 minutes, flipping to brown all sides evenly and cook the meatballs all the way through. Remove the meatballs to a plate. Repeat until all the meatballs are cooked.
3. SAUCE: Depending on how much oil is left in your skillet, you’ll want to have 2 tablespoons worth before adding the onions and sautéing for 2 minutes or until the onions begin to turn translucent. Add the peppers and mushrooms and continue to cook until everything softens a bit, about 2-3 minutes. Sprinkle the flour and garlic powder over the veggies and push the veggies around the pan to coat evenly and cook for about 1 minute to cook out the raw taste of flour. Gradually whisk in the stock and cook. Add 1/4 cup of water and soy sauce, and continue to whisk. You want to whisk continuously so you don’t have lumps, about 2-3 minutes. When the sauce begins to thicken just a bit, add the sour cream, whisking it in if necessary. Add in the cheese and stir continuously using a wooden spoon until it melts. Allow the sauce to start bubbling and allow for it to thicken; about 3-5 minutes. Remove from the stove, add the meatballs and cover them in the sauce. Sprinkle with parsley and serve in baguettes, over pasta, mashed potatoes, or rice.

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