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–+ servings
Cheesesteak Meatballs

Cheesesteak Meatballs in Creamy Garlic Cheese Bliss

Indulge in Cheesesteak Meatballs, a delightful twist on comfort food that offers rich flavors and an easy preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or ground turkey for a leaner option
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 2 tablespoons Soy Sauce or tamari for a gluten-free option
For the Sauce
  • 1 cup Mushrooms finely chopped or blended
  • 8 ounces Cream Cheese or sour cream for a tangy twist
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 cup Provolone Cheese or mozzarella as a substitute
  • 1/4 teaspoon Red Pepper Flakes adjust to taste
For Garnishing
  • 2 tablespoons Parsley freshly chopped

Equipment

  • Large mixing bowl
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine finely chopped onion, minced garlic, and soy sauce. Stir until well mixed and set aside.
  2. Add the ground beef to the mixture, blend gently until combined. Form approximately 25 small meatballs.
  3. Heat a skillet over medium heat with a splash of oil. Add meatballs in a single layer, cook for 7-10 minutes until browned.
  4. In the same skillet, add mushrooms and onions. Sauté for 5 minutes, then add garlic. Cook for an additional minute.
  5. Mix in cream cheese, Parmesan, and provolone until melted and smooth.
  6. Add the meatballs back to the skillet, stir to coat and simmer for 5 minutes.
  7. Remove from heat, garnish with parsley, and serve over pasta, mashed potatoes, or in toasted rolls.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 6gProtein: 18gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 590mgPotassium: 200mgSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze meatballs and sauce separately for up to 3 months.

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