Last week, on the IBIH facebook page, I put out a call for more low carb Meatball Monday makeover ideas. Joe Wentworth suggested a Philly Cheese Steak Meatball, which I already had on my list for some future date, but I loved his idea of resting each one on a mushroom cap so much, that I had to make them happen this week! Boy am I glad I did! These. Were. Awesome!
That cheese sauce? Oh yeah. A moment of silence please…
Since the traditional cheese used in the Classic Philly Cheese Steak Sandwich is Provolone, I went with a smoked Provolone for my cheese sauce. I added a dash of nutmeg because I always used it in my classic Bechamel sauce, and it’s just as amazing in this low carb and gluten free cheese sauce – which by the way can be used for a million different things, and with pretty much any cheese you fancy.
I’m pretty sure everything I eat in the next week or two will be drowning in cheese sauce. Broccoli? Yup. Cauliflower? Check. Spaghetti squash? Uh-huh. Every. Thing. Don’t get all Judgy Judgerton, you know you’re going to be doing it too!
The mushroom caps are optional, but super delicious. I fried mine in the same pan as the meatballs, after they were done. Here’s a tip, 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 side. Even then you will get a pool of liquid in the bottom of the cap as it cooks. Do not dump that into the oil when 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.
I added some roasted jalapeno to my onions for some subtle heat, and to bump up the flavors even more. It was great, but you can omit them if you are not a fan.
I’m going to provide the nutrition info for these broken out by the meatballs, the sauce, the onions, and the mushrooms – 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.
Philly Cheese Steak Meatballs – Low Carb
- Yield: 18 meatballs 1x
Description
A low carb and gluten free 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 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried parsley flakes
- 1 Tbsp dried onion flakes
- 2 Tbsp water
- oil for frying
For the caramelized onions
- 2 Tbsp butter
- 2 cups sliced onions
- 2 Tbsp 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 Tbsp butter
- 3 oz smoked Provolone cheese, chopped
- 1/4 tsp xanthan gum
- 1/8 tsp 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 Tbsp caramelized onions, a meatball, and then about 2 tsp cheese sauce. Serve warm.
Notes
Approximate nutrition information:
For the “naked” meatballs:
Each: 104 calories, 8g fat, .7g 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, 3.6g 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, .9g net carbs, 3g protein
Meatballs with “THE WORKS”
per each: 174 calories, 14g fat, 2.6g net carbs, 10g protein
per serving (3): 525 calories, 42g fat, 7.8g net carbs, 30g protein
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 525
- Fat: 42g
- Carbohydrates: 8g
- Protein: 30g
I hope you enjoy these low carb Philly Cheese Steak Meatballs! If you’re new to Meatball Mondays, check out some of these other popular favorites – the General Tso’s Meatballs, Carolina BBQ Meatballs, Sundried Tomato and Feta Meatballs, and the Thai Red Curry Meatballs are just some of my faves. Enjoy!
Also, there’s still time to get your copy of the IBIH Summer Recipes 2013 e-zine!
Get your copy for only $5.00 and start enjoying these incredible low carb and gluten free recipes today! Click here for more information, recipe photos and layout!
$5.00
Jacqueline says
I am looking forward to trying this recipe. I make mine a little different I saute my diced green peppers & onions then let cool slightly. Mix them into the meat either ground steak or turkey (I also don’t add any thing to the meat like flour or egg) the I place a cube of provolone inside the meat ball & bake them at 350 for 15 to 20 minutes according to their size. I have left the cheese out and made a cheese a sauce for dipping. Can’t wait to try this they look amazing.
Nadine says
I’m starting my second week of LC and I love your website… especially the meatballs. Made the Philly Cheese and they turned out great. I added a roll for my husband and son and they didn’t even know it was based on my diet. I look forward to the next recipe. Thanks!
Mellissa Sevigny says
Thanks Nadine, glad they were a hit! Those are still one of my favorites out of all the meatball recipes!
India Rose says
I recently pinned this recipe on Pinterest and wanted to let you know I am making this tonight! Even my husband and 11 year old son will love this one, thanks a bunch for sharing! :)
Mellissa Sevigny says
Hope it’s a hit India, let me know how everybody likes it! Still one of my favorites – that cheese sauce is SO GOOD!
April says
HA- judgy judgerton… I use phrases like that all the time I’m glad to know someone else does too :-)
That cheese sauce looks AMAZING I want to try making a sort of low-carb hamburger helper with that, some ground beef, and zucchini pasta yum!
Joe Wentworth says
Hi Mellissa,
The meatballs look amazing and I will be making them later this week. I bought the e-zine as well. I just wanted to say I love your site and your food. Have a good Holiday week!
Mellissa Sevigny says
I appreciate it Joe! Hope you like the recipes!
Katy says
Hi there. First off, I am a HUGE fan. I have done the low-carb thing a few times, and every time, end up here! I do not have any xanthan gum, but do have guar gum. Can I substitute those interchangeably, or is there a difference? Thanks!
Mellissa Sevigny says
Thanks Katy! I think you can use the guar gum the same as the xanthan gum in this recipe, but I’ve never worked with it before personally. Here’s some info that might help. Please let us know if you use it and it works! http://blog.bobsredmill.com/gluten-free/guar-gum-vs-xanthan-gum/
Alicia S says
Oh…and I want to purchase your e-zine magazine, but I don’t have a paypal account, any other way of doing it without actually having to go to all the trouble to open a paypall?
Mellissa Sevigny says
Great questions Alicia, and I should probably address it in the e-zine post – you don’t need a Paypal account to purchase the e-zine, though it is confusing in the cart because the only option appears to be Paypal. What you do is click the Check out with Paypal button, and it takes you to a place to log in. Right below that it says “Don’t have a Paypal account?” Click that link and it will take you to a place to enter your credit or debit card information. You are still paying through Paypal (so it’s secure) but it doesn’t require you to have a Paypal account to do it. Hope that makes sense! Enjoy the e-zine and thanks for your support! :)
Alicia S says
OH MY GOODNESS!!! That is fabulous! Can’t wait to try this one. Not a big fan of mushrooms, but you made even the mushroom look appetizing :) You are the Meatball Queen!
Mellissa Sevigny says
Thanks Alicia – I love mushrooms, but they would be just as good without the mushrooms I think. Enjoy! :)
Cheryl says
HI Melissa I ordered your ezine book but haven’t received it Am I supposed to get an email with it attached?
Mellissa Sevigny says
Yes Cheryl, they will send the download link to whatever email is associated with your paypal account. If you don’t get it in the next few minutes, send me an email to sevigm@yahoo.com and I’ll send you the file directly! Thanks!
Cheryl says
Hi Melissa, for some reason I am not receiving this either in my junk or inbox. Can you please send it to me directly thanks!
Mellissa Sevigny says
Cheryl, I sent this to you earlier today – I’m surprised that you still haven’t received it! I just resent it again to the hotmail.com email address – if you still can’t find it then I’ll refund your money ASAP. So weird though! Let me know, thanks!
Cheryl says
Hi Melissa, I still do not have it……I really want it. Perhaps you could send it to my email address I used to post this post. It is a rogers.com email. I hope this works…..
Mellissa Sevigny says
Just sent it Cheryl, hope third time is the charm! :) Let me know!
Mellissa Sevigny says
Cheryl I confirmed your purchase through e-junkie and sent you the file in an email in case you still haven’t received the link. It may have gone to your spam folder so be sure to check there as well! Thanks, and I hope that you enjoy the recipes!
Cheryl says
Yay!!!!! I got it. I wonder why it would not through to my Hotmail but at least I have it – now off to read!! Thanks Melissa.
Mellissa Sevigny says
Hooray!!!! Glad your persistence paid off! Hope it was worth the wait! :)
Cheryl says
Awesome! Love this and it was worth the wait..
Anna says
A video ad for Chex cereal with chocolate sauce being poured on top popped up when I opened your post and wouldn’t go away. Is this supposed to happen?
Mellissa Sevigny says
No Anna, not sure why that happened, might be a glitch with my ad provider, I’ll look into it! Thanks for letting me know!