Continuing the whole meatballs are a portable protein lunch thing, this week I opted to try Philly Cheesesteak Meatballs. My inspiration for this is, of course, our Philly Cheesesteak Sloppy Joes, a la Rachel Ray. Except I wanted to try to get all those ingredients IN the meatballs. The end result was quite tasty, even if I DON’T have a portable provolone sauce to go with it. Hubs was happy with A1.
- 1 pound ground chuck
- 1/2 a zucchini
- 1/2 cup carrots
- 1/2 small onion
- 1 cup breadcrumbs (gluten free if you need it)
- 1/4 cup A1 steak sauce
- 1tsp garlic
- 2 oz. provolone cheese, chunked
- In a food processor, toss in the zucchini, onion, and carrots. Yeah, we’re sneaking in some veggies, even in minute amounts. Pulse until fine.
- Add the A1. Pulse.
- Add the garlic and the ground beef. Pulse until well combined.
- Add the breadcrumbs a half a cup at a time. Pulse until well combined.
- Add the chunks of cheese. Pulse until well combined/distributed.
- Preheat your oven to 350 degrees.
- On a silicone mat or a baking sheet lined with parchment paper, arrange your meatballs (about 1-1.5 inch in diameter–I got 26).
- Bake for 20-25 minutes.
- Remove to a separate tray lined with paper towels to soak up the extra grease.
- Serve with additional A1 for dipping.