Description
This Philly Cheesesteak Meatballs recipe offers a delicious twist on the classic Philly cheesesteak sandwich by combining flavorful meatballs with a rich, cheesy Gruyère and cheddar sauce. Perfect as an appetizer or a comforting main dish, these meatballs are made with lean ground beef, bell peppers, and grated onions, then fried to golden perfection and smothered in a creamy cheese sauce.
Ingredients
Scale
Meatballs
- 1 small onion, grated
- 1 ½ pounds extra lean ground beef
- ½ green bell pepper, finely chopped
- ½ red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup shredded Gruyère cheese
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (3% or your preferred type)
- 1 cup shredded Gruyère cheese
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Fresh parsley, chopped (optional, for garnish)
For Cooking
- 2 tablespoons olive oil, for frying
Instructions
- Make Meatballs: In a large bowl, combine the grated onion, extra lean ground beef, finely chopped green and red bell peppers, minced garlic, Worcestershire sauce, eggs, grated Parmesan, and shredded Gruyère cheese. Mix well until all ingredients are thoroughly incorporated. Shape the mixture into small, 1-inch meatballs.
- Cook Meatballs: Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches, making sure not to overcrowd the pan. Cook them until they are browned on all sides and cooked through, which should take about 8-10 minutes. Remove the meatballs from the skillet and set them aside.
- Make Cheese Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for about 1 minute to create a roux. Gradually pour in the milk while whisking to prevent lumps. Continue to cook and whisk the sauce until it thickens and becomes smooth. Reduce the heat to low, then add the shredded Gruyère and cheddar cheeses. Stir constantly until the cheese has melted completely and the sauce is creamy. Season with salt and black pepper to taste.
- Combine and Serve: Return the cooked meatballs to the skillet with the cheese sauce. Stir gently to coat the meatballs evenly with the sauce. Garnish with freshly chopped parsley if desired. Serve warm as a hearty appetizer or main dish.
Notes
- Use extra lean ground beef to reduce the fat content while keeping the meatballs flavorful.
- Grating the onion helps to keep it finely distributed in the meatballs for even flavor and moisture.
- Shaping the meatballs to about 1 inch ensures even cooking and a perfect bite-size portion.
- Allow the roux to cook briefly before adding the milk to prevent a raw flour taste in the cheese sauce.
- Feel free to adjust the seasoning of the cheese sauce according to personal preference.
- For a spicier version, add some red chili flakes to the cheese sauce or meatball mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
