These keto cheesesteak meatballs have a mushroom base with caramelized onions, topped with a juicy meatball and a creamy smoked provolone cheese sauce on top. A low carb meatball masterpiece!
These keto cheesesteak meatballs are awesome. I mean just look at it!
That blanket of cheese sauce? Oh yeah. A moment of silence please…
Now let’s break it down:
The Cheese Sauce
Since the traditional cheese used in the Classic Philly Cheese Steak Sandwich is Provolone, I went with a smoked Provolone in this cheese sauce for the keto cheesesteak meatballs.
I added a dash of nutmeg because I always used it in my classic Bechamel sauce, and it’s just what was needed in this low carb cheese sauce to make it perfect.
But don’t limit yourself to these keto cheesesteak meatballs – because this tasty cheese sauce can be used for a million different things, and with pretty much any cheese you fancy.
Broccoli? Yup. Cauliflower? Check. Spaghetti squash? Uh-huh.
Every. Thing.
The Mushrooms
The mushroom cap base for these keto cheesesteak meatballs is optional, but super delicious.
I fried my mushrooms in the same pan as the meatballs (after the meatballs were done cooking) – that way the mushrooms soak up all that delicious au jus and flavor.
Here’s a tip when cooking your mushrooms:
Due to the high water content in the mushroom caps, fry them face down in the oil first. THEN flip them and fry the other removing the mushrooms, or you will get a big eruption of grease when the liquid hits the pan. Just gently remove them with tongs and dump that liquid into your caramelized onions to add extra flavor and moisture to them.
The Caramelized Onions
This is a pretty basic caramelized onion preparation, but slicing them thin will shorten the cooking time and also provide some crispy bits that add even more flavor and texture to your finished keto cheesesteak meatballs.
I added some roasted jalapeno to my onions for some subtle heat, and to bump up the flavors even more. We loved it, but you can omit them if you are not a fan.
The Meatball
This is my basic keto meatball recipe, which uses 80/20 ground beef and basic meatball flavorings like onions, garlic, and parsley.
You can substitute pork or even turkey as the protein, but it won’t have that cheesesteak flavor that is kind of integral to this low carb cheesesteak meatball recipe.
I’m going to provide the nutrition info for these keto cheesesteak meatballs – broken down by component in the recipe notes – that way if you omit one or more of the components, you’ll be able to easily figure out what the nutrition info is.
Also, when you pour the cheese sauce on everything that you shove into your face this week (like I plan to) you’ll be able to tell how many calories you’re eating.
See how I’m looking out for you? You’re welcome.
More Keto Meatball Recipes
Keto Polpette (Italian Pork Meatballs)
Yakitori Chicken Meatballs with Orange Chili Sauce
Swedish Meatballs – Green and Keto
Print
Keto Cheesesteak Meatballs – Low Carb
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
A keto cheesesteak meatball recipe based on the classic Philly Cheese Steak Sandwich with Smoked Provolone Cheese Sauce.
Ingredients
For the Meatballs:
- 1 1/2 lbs ground beef (80/20)
- 1 egg
- 1/3 cup almond flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley flakes
- 1 Tablespoon dried onion flakes
- 2 Tablespoons water
- oil for frying
For the caramelized onions
- 2 Tablespoon butter
- 2 cups sliced onions
- 2 Tablespoons roasted jalapenos, seeded and sliced
- salt and pepper to taste
- 18 mushroom caps for meatball base
For the Cheese Sauce
- 1/2 cup half and half
- 1 Tablespoon butter
- 3 oz smoked Provolone cheese, chopped
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Instructions
For the Meatballs:
- Combine all of the meatball ingredients in a large bowl.
- Mix thoroughly and form into 18 one and a half inch meatballs.
- Heat oil in a large nonstick saute pan and fry in batches until golden brown. Remove to a paper towel-lined plate.
For the Mushrooms
- Fry the mushrooms in the same oil that you just used for the meatballs.
- Place them face down in the oil and fry for about 2 minutes.
- Turn and fry the other side for an additional two minutes.
- Remove carefully so the liquid in the cap doesn’t fall into the oil and cause a grease eruption. Set aside.
For the Caramelized Onions
- Melt the butter in a large saute pan.
- Add the onions and jalapenos and cook over low to medium heat, stirring occasionally, for about 15 minutes or until golden brown and softened. Season generously with salt and pepper.
For the Provolone Cheese Sauce:
- In a small saucepan, combine the half and half, butter, and provolone cheese, cooking over low to medium heat until the cheese is melted.
- Whisk in the nutmeg and xanthan gum and cook until smooth. Season with salt and pepper.
To Assemble:
- Lay out the mushroom caps on plates or a platter.
- Top with about 1/2 tablespoon caramelized onions, a meatball, and then about 2 teaspoons cheese sauce. Serve warm.
Notes
Approximate nutrition information:
For the “naked” meatballs:
Each: 104 calories, 8g fat, 1g net carbs, 8g protein
Per serving (3): 312 calories, 20g fat, 2g net carbs, 23g protein
For the caramelized onions:
1/2 Tablespoon: 23 calories, 2g fat, 1g net carbs, 0g protein
per serving (3): 69 calories, 6g fat, 3g net carbs, 0g protein
For the mushrooms:
Each: 20 calories, 2g fat, .6g net carbs, 1g protein
Per serving (3): 61 calories, 6g fat, 2g net carbs, 3g protein
For the cheese sauce:
Entire batch (3/4 cup): 497 calories, 44g fat, 6g net carbs, 21g protein
per 2 tsp: 28 calories, 2g fat, .3g net carbs, 1g protein
per serving (3): 84 calories, 7g fat, 1g net carbs, 3g protein
Meatballs with “THE WORKS”
per each: 174 calories, 14g fat, 3g net carbs, 10g protein
per serving (3): 525 calories, 42g fat, 8g net carbs, 30g protein
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Keto meatballs
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs with everything
- Calories: 525
- Fat: 42g
- Carbohydrates: 8g net
- Protein: 30g
LindaC says
I was intimidated with all the steps at first but I’m so glad I tried it as written because these were outstanding! Definitely going into the regular rotation!