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Philly Cheesesteak Meatballs

February 6, 2012

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


  1. 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.
  2. Add the A1.  Pulse.
  3. Add the garlic and the ground beef. Pulse until well combined.
  4. Add the breadcrumbs a half a cup at a time.  Pulse until well combined.
  5. Add the chunks of cheese.  Pulse until well combined/distributed.
  6. Preheat your oven to 350 degrees.
  7. 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).
  8. Bake for 20-25 minutes.
  9. Remove to a separate tray lined with paper towels to soak up the extra grease.
  10. Serve with additional A1 for dipping.

Printable version.

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