Game Day Philly Cheesesteak Meatball Bites
Author: Melody Robinson Wright
Serves: 15-20 Meatballs
- 1lb ground beef
- 1 green bell pepper chopped
- 1 small white onion chopped
- 1 cup of mushrooms chopped
- ¾lb provolone cut into small pieces
- ¼ lb White American Cheese cut into small pieces
- Fontina Cheese chopped and shredded
- 1 Egg
- 1½ cup Half and Half
- ¼ cup milk
- 1½ cup Breadcrumbs
- Salt
- Pepper
- Garlic
- Meatballs
- Mix in milk and breadcrumbs and set aside to allow to soak.
- Sautee garlic, onions, green pepper, and mushrooms.
- Mix egg with ground beef. Once cooled mix in sauteed onions, garlic, green pepper, and mushrooms.
- Add salt and pepper.
- Meatballs formation
- If you want a light breading that still gives a crunch (as I did) mix in breadcrumbs and form 1 inch meatballs
- To have a thicker breaded coating form 1inch meatballs and roll in breadcrumbs to coat.
- Fry meatballs until the desired level golden brown/doneness is obtained. Place finished meatballs on a paper towel.
- Cheese Sauce
- In a medium-sized pot heat half and half until it comes to a boil.
- Lower heat and slowly begin adding in provolone cheese. Make sure to stir continuously
- Continue adding cheese and stirring until mixture begins to thicken causing you to whisk.
- Next, add in the American Cheese. Repeat stirring and adding until you need to whisk.
- Follow up by adding in fontina cheese.
- Once cheese mixture is creamy add salt and pepper to taste.
- Serve immediately.
Recipe by www.beingmelody.com at https://www.beingmelody.com/2018/01/26/game-day-philly-cheesesteak-meatball-bites/
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