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.
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!
- 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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.