I’m always game to try a new meatball recipe. I can’t help it – I just love meatballs. (Plus a Philly Cheesesteak Meatball version? I’m in!)
I’ll go to an Italian restaurant and order spaghetti and – wait for it – meatballs. Teacher Man just shakes his head and looks at me funny. He thinks it’s weird to order a meal I can make at home (and quite well, actually), but what can I say? It’s the meatballs. They get me every time.
I also love me a good Philly cheesesteak sandwich, so I couldn’t wait to try this recipe. I subbed ground turkey – of course, y’all! – and it was fabulous. Definitely had that Philly cheesesteak flavor and the cheese sauce was delish. (Um, hello there, gruyere cheese.) We ate them as is, but these would be equally good on a hoagie bun as a meatball sandwich.
Mmmmm … meatball sandwich.
I’m off to Fargo this week for work – yay me! 😉 Who wouldn’t want to go to Fargo in December, right? (Truth be told, it will be fun – I’m going to see many of my turkey peeps so it’s always a good time when that happens.)
Meanwhile … try these Philly cheesesteak meatballs – with ground turkey. I think you’ll like them!
xoxo – Lara
Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.
Turkey Tuesday: Philly Cheesesteak Meatballs
Ingredients
- Meatballs
- 1 small onion grated
- 1 1/2 lb JENNIE-O® All Natural* Lean Ground Turkey
- 1/2 green bell pepper finely chopped
- 1/2 red bell pepper finely chopped
- 2 cloves garlic minced
- 2 tbsp Worcestershire sauce
- 2 eggs
- 1/2 cup Parmesan cheese grated
- 1/2 cup Gruyere cheese shredded
- Cheese Sauce
- 2 tbsp butter unsalted
- 1 tbsp all-purpose flour
- 1 cup milk I used skim milk
- 1 cup Gruyere cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl combine all the meatball ingredients and mix well.
- Form the meatballs into 2-inch balls. (You can also make smaller, appetizer size meatballs!)
- Bake in 375 degree oven for 30 minutes or until a meat thermometer registers 165 degrees F. inside the meatballs.
- Set the meatballs aside.
- In a large skillet, melt the butter.
- Add the flour and whisk to form a roux, cooking for about 1 minute.
- Gradually add the milk and whisk until smooth.
- Cook for another minute or two; the mixture will thicken a bit.
- Reduce the heat to low and add the cheeses and whisk well until smooth.
- Taste for seasoning and adjust with salt and pepper as necessary.
- Turn off the heat.
- Add the meatballs back to the skillet and spoon some of the sauce over the meatballs.
- Serve as is - or make meatball sandwiches with hoagie buns.