Recipe of the Week: Philly Cheese Steak Meatball


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


For the Meatballs:
    1. 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
    1. 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
    1. 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:
    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. 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. Top with about 1/2 Tbsp caramelized onions, a meatball, and then about 2 tsp cheese sauce. Serve warm.