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
