Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Philly Cheese Steak Meatballs – Low Carb


  • Author: Mellissa Sevigny
  • 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

Scale

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:

  1. Combine all of the meatball ingredients in a large bowl.
  2. Mix thoroughly and form into 18 one and a half inch meatballs.
  3. 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

  1. Fry the mushrooms in the same oil that you just used for the meatballs.
  2. Place them face down in the oil and fry for about 2 minutes.
  3. Turn and fry the other side for an additional two minutes.
  4. 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

  1. Melt the butter in a large saute pan.
  2. 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:

  1. In a small saucepan, combine the half and half, butter, and provolone cheese, cooking over low to medium heat until the cheese is melted.
  2. Whisk in the nutmeg and xanthan gum and cook until smooth. Season with salt and pepper.

To Assemble:

  1. Lay out the mushroom caps on plates or a platter.
  2. 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

5 Tools to Achieve Keto Success 

How to get the results you want...easily!

free email bonus